Meat Suppliers

While a number of restaurants have focused on growing trends in vegetarian or seafood cuisine, many top chefs are focusing on rekindling new ideas for beef recipes. These variations include new takes on traditional French cuisine, creating a new fusion variant that introduces new ingredients and ideas into rich, continental cuisine. Utilizing especially lean and high quality cuts of meat, such as Organic Beef and all-natural bison, these chefs are introducing an entirely new side of beef into the American culinary scene.

In addition to high quality formal restaurants, a number of emerging, quality casual dining locations are introducing organic beef on their menus. One primary example is the Burger Lounge in California, which has added an organic gourmet hamburger to its menu – where consumers are looking to save economically but also eat healthy (and support sustainable agriculture), the $8 burger provides a quality alternative to more traditional meat products. The grass-fed, all-natural beef has impressed consumers with its taste and quality, proving worth of its premium price (which is still less than a standard formal lunch at a restaurant.)

Analysts expect that demand for organic beef will continue to rise, as consumer education into health and agricultural practices is increasing. While leading eco-conscious states such as California and Colorado, as well as a variety of regions in New England, lead the way with adoption of green trends, many consumers throughout the country are increasingly turning to organic and green products as reliable alternatives to fast-food. Today, the quality and environmental impact of consumption decisions are having a great impact upon consumer decisions.

Today, a rising trend in organic beef production is stemming from the higher quality of the resulting beef. Many fine restaurants and natural grocery stores now carry USDA certified organic beef, which requires stringent guidelines for cultivation of cattle, including the conditions in which the animals are raised, as well as the handling of the beef throughout the process.

In order to be certified organic, animal must be given access to natural pastures, and be fed with 100% USDA-certified organic feed according to a strictly vegetarian diet. Additionally, the animals must be given shelter and opportunities for leisure and exercise. There are strict guidelines governing how the animals must be handled, including access to professional medical care and review of the animals’ living conditions.

As a result, organic beef comes from a process that is reviewed from beginning to end, providing a comprehensive supply chain that is regulated from beginning to end. The very conditions on the farm and land itself are also reviewed, ensuring that the grass pastures are free from pesticides and other artificial chemicals. As a result, certified organic bef meets a higher standard of quality in both its process and byproduct.

While organic beef is more expensive, it also provides a higher quality cut, which is reflected in the fact that a growing number of professional chefs are opting to utilize Organic Beef in their restaurants, recipes and stores.

As a high quality, lean alternative to beef, Bison is becoming increasingly popular for its sweet flavor and fine texture. A number of prominent chefs and grocery stores now carry prominent Bison cuts in their meat sections, which is a solid alternative to other meat products.

The natural cultivation of the buffalo leads to a lower fat profile, with just under 3 grams of fat in a 3.5 ounce serving, relative to more than 8 grams for select beef cuts – with fewer calories as well. In fact, Bison is abundant in minerals such as Iron and Vitamin B-12, providing an additional health benefit.

Many traditional beef dishes can easily substitute bison in lieu of beef, providing a way to reduce the fat content and increase the nutritional quality of a given dish. Today, there are nearly 300,000 bison in the United States, which are sustainable cultivated by a variety of producers. As a result of this profile, demand for bison is growing, with over 50,000 bison processed last year, providing anti-biotic free, sustainable sources of meat for American consumers. Since federal regulators prohibit the use of artificial cultivation (the bison is a protected animal), the result is a delicious, all-natural meat product.

Today, you can find bison in many top restaurant menus, as well as in natural and health food stores, which provide a reliable alternative to more standard beef products and dishes, with a better overall health profile.

The USDA has a complete system for grading cuts of meat for consumption, which reflects the overall quality of the beef, including its texture, color, marbling and health. The marbling, which refers to the fat within the protein, is a proxy for the quality of the animal from which the meat came. As a result, USDA inspections judge meat according to several factors that determines the overall health of the animal:

Prime cuts of meat are considered to have “abundant” marbling, which reflects a high degree of health in the animal, while “choice” cuts have a moderate level of marbling. Below that, select and standard grades have lower qualities of marbling relative to other food products.

Additionally, the maturity of a given animal, as measured by the development of its structure and cartilage will help determine whether the animal is of sufficient age to enter into the food system. Additionally, inspectors look at the muscles of the animals to review the overall level of quality.The grade given to a cut of beef comes from a step-wise procedures that involves maturity along with marbling to come up with a final graded score.When purchasing meat at a grocery store, consumers may see “Grade A” labels from the USDA - this reflects a high level of quality according to the scale, suitable for consumption.

The USDA utilizes a comprehensive system for ensuring the quality of the meat production process, ranging from the care of the animals to the actual cultivation process itself. During the process, meat producers are subjected to regular inspections which cover sanitation of the facilities, including the animal supply, equipment and processing plants.

In addition to reviewing the processes and cleanliness of the plants overall, meat inspectors regularly work on ante-mortem inspections to determine whether the animals are fit for inspection – this ensures that only healthy cattle enter into the food chance. Additionally a post-mortem inspection are supervised by veterinary professionals who look for signs of disease or illness that may prevent certification from the USDA before entry into the food chain.

The process is closely guarded, with a formal chain of inspection before approval by the USDA. Each product is reviewed by the lab, including samples to determine whether the animals are fit for consumption. Additionally, the USDA works on a comprehensive review of all marketing and labeling materials to ensure accuracy throughout the process from farm to plate.

If you’re looking to serve a fine cut of meat in your restaurant or within your home, then you should consider sirloin. Sirloin comes from the bottom part of the ribs, and is an affordable premium steak cut. Among the various types of sirloin, the top portion is considered the finest, providing the riches cuts of meats, while the bottom produces less expensive and desirable cuts. The editors of Meat Suppliers reviewed some of our favorite sirloin recipes and brought you one that will be sure to delight your guests:

One of our favorites is a basic sirloin steak recipe that you can pair with a variety of sides, ranging from potatoes to vegetables, as well as a variety of enjoyable deserts and marinades. To start, you’ll need a pound of top grade sirloin steak, fresh from your local butcher. Make sure to pick out a high quality, lean cut, as you’ll want to really taste the quality difference.

Additionally, you should select a high quality extra virgin olive oil, as well as fresh seasonings such as ground black pepper and kosher salt. To start, preheat your oven on broil and brush the steak cut with olive oil and seasonings. You’ll want to rotate flipping the steak to ensure even cooking, testing for tenderness and finish until it’s just right – usually about 15 minutes. You can add asparagus on the side for a great pairing.