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Exploring the World of Craft Meat
Level Up Your Corporate Gifting: How to Stand Out in a Sea of Fruit Gift Baskets this Holiday Season
November 25th, 2020 by Kaleigh Jurgensmeyer • Read 910 times • 2 min read
We get it, it is the easy button to send chocolate, fruit and wine baskets to your team and clients. But quite frankly, they probably receive the same gift every year...from multiple people...and it likely goes unappreciated. This year especially, connecting with your team and customers in a personal, unique (and delicious) way is more important than ever. One way to show your appreciation is through good food. We’re here to...
SVO Farmer Focus Free Range & Organic Chicken — Unpacking the Label
August 12th, 2020 by Kaleigh Jurgensmeyer • Read 27,205 times • 3 min read
Now, more than ever, people want answers — where does your food come from? And what kind of care is put into your food before it lands on the shelf? At Farmer Focus, they believe that customers should have these answers at their fingertips. That is why they provide free range and organic chicken that is 100% traceable to the farm where it was raised. With the use of their 4-letter Farm I.D. and the help of third-party auditors who verify...
Fair Trade Certified Wild Blue Shrimp: What does that label really mean?
August 3rd, 2020 by Kaleigh Jurgensmeyer • Read 9,982 times • 5 min read
From coffee and chocolate to beauty products and clothing — you’ve probably heard of Fair Trade Certified™ or may have seen their signature green and black seal on some of your favorite items — maybe even on the packaging of our Wild Caught Mexican Blue Shrimp from Del Pacifico, the first and only Fair Trade Certified wild shrimp company! But what does it really mean when something is Fair Trade Certified? How does it actually help the...
What's written on a Japanese Wagyu cattle nose print certificate?
July 14th, 2020 by Joe Heitzeberg • Read 24,481 times • 1 min read
Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal. The nose print certificates, which track every animal's lineage, place of birth and other details, are the carefully-managed centerpiece of this system. Starting in July of this year, we are offering Kobe Beef, and for the lucky few who are able to score some of this rare Wagyu, we...
Kobe Beef: Japan's Iconic Wagyu
July 2nd, 2020 by Joe Heitzeberg • Read 15,857 times • 1 min read
Kobe Beef is iconic. You could visit the Medina of Fez, a pool hall in Kiev or a village in the highlands of Papua New Guinea and ask almost anyone — and they would tell you they’ve heard of Kobe Beef. There are few things in the culinary world as highly regarded or as rare. It’s scarcity has contributed to its overall aura. Only a relatively small group of farmers and processors in Hyogo Prefecture are qualified to raise it, and each calf...
How to Make a Wagyu Katsu Sando at Home
May 21st, 2020 by Kaleigh Jurgensmeyer • Read 67,648 times • 2 min read
The internet’s been abuzz with a trendy steak sandwich known as the Wagyu Katsu Sando — a crunchy, panko-breaded and fried cutlet of A5 nestled between two buttery slices of toasted white bread, and topped with a tangy sauce. Popularized in Japan, this dish has made its way across Instagram and into American cuisine — rightfully celebrated for its tender, ultra-marbled, beefy middle and crispy outer layer. Only a few restaurants in the US...
How to Make Wagyu Brisket Bacon
April 8th, 2020 by Kaleigh Jurgensmeyer • Read 20,221 times • 2 min read
Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Since brisket is leaner than the belly, it’s essential to have lots of...
Japanese Wagyu Butchery 101
March 31st, 2020 by Kaleigh Jurgensmeyer • Read 25,297 times • 3 min read
Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics, but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated, how the steaks are sliced and cooked, and even how the carcasses are butchered. There are a few key differences in Japanese Wagyu butchery versus that in the United States: carcass...
Home Sweet Home-Cooked Meals: 15 Recipes from 3 Cuts of Meat
March 17th, 2020 by Kaleigh Jurgensmeyer • Read 16,260 times • 2 min read
A lot of us are staying home more often, and that means more family time is centered around food. Plan your week out and win at home in the most delicious way possible with a meat-centric meal plan! Check out these 15 dish ideas with recipes for 3 essential cuts (and read on for the chance to be featured in our next post!). #1: Ground Beef (or Ground Chicken, Ground Turkey, and Ground Pork) is perhaps the most versatile cut and can be made...
Salmon Raised Right: My Visit to Frøya, Norway
February 12th, 2020 by Joe Heitzeberg • Read 8,196 times • 3 min read
In January, I visited the remote island of Frøya in western Norway: population 4,962. It was a many-hours drive from anywhere, just off the coast and beyond the protection of the fjords — home of the PrimeWaters salmon we now offer. It’s salmon raised right, without antibiotics or growth hormones, and, in my opinion, in one of the most sustainable ways possible. Salmon prepared at Havheim Restaurant, Hotell Frøya I’m in love with seafood,...
