We provide the center of your dinner plate with the finest hand-cut meats around. All of our Wagyu, Prime, and Choice cuts are sourced from sustainable raised cattle farms with humane techniques. No meat of ours has ever had added hormones or antibiotics. Every piece of meat is also wet aged at least 30 days a minimum of 30 days to enhance flavor and tenderness with custom dry age options available in our state-of-the-art dry agers.
Dry-aged steaks are
flavorful and tender
Dry-aged steaks are known for having a richer flavor and more tender texture than their fresh-cut counterparts. Our in-house dry-aged steaks are no exception. The dry-aging process pulls moisture from the meat, concentrating the flavor in much the same way as reducing a stock to a demi-glaze does. About 75% of meat is water; as it evaporates, the natural beef flavor intensifies. Dry-aging beef also transforms its texture. The process breaks down some of the proteins in the meat, allowing the teeth to more easily penetrate the piece.
A Primer on Wagyu Beef
Wagyu beef, quite simply, is beef that comes from a Wagyu cow. The word “wagyu” means “Japanese cow.” But not every Japanese cow is a Wagyu cow. It is a specific breed of Japanese cow with a specific genetic composition. These genes are what causes the Wagyu cow to metabolize fat within its muscle, creating the dense marbling of fat on the inside of the muscle tissue that distinguishes true Wagyu beef from other products. The result has been described as “a rich, luscious cut of beef that practically dissolves once it hits your tongue.”
On a menu in a fine dining restaurant, you may see an A4 or A5 rating alongside the beef, with A5 representing the most premium level of wagyu. Two components contribute to the rating — a yield rating of “A” or “B” that indicates how much meat the cow yields, a matter of more importance to the purveyor than the diner, and a Beef Marbling Standard (BMS) rating. The BMS is a scale of one to 12 that takes into consideration both the amount and quality of the marbling. To carry an A5 rating, the beef must have a BMS of 8 to 12. An A4 rating means a BMS of 6 to 8.
Our sources for Japanese Wagyu, American Wagyu, Australian Wagyu
We source our 100% Full Blood Wagyu beef from Lone Mountain Wagyu, a family-owned ranch in Golden, New Mexico dedicated to raising 100% Wagyu cattle that is never crossbred. Each animal is DNA-certified to prove its direct lineage to its Japanese heritage. The ranch is committed to raising their cattle in the most humane way possible while operating the facility in a sustainable manner.
There are strains of beef marketed as American Wagyu, which is a crossbred product, most often between angus and wagyu. It will still be highly marbled and intensely flavored but lacks the sweet umami flavor of Japanese wagyu.
We bring you award-winning Australian Wagyu from Carrarra640, where each F1 or F2 wagyu cow is descended from a full-blood wagyu sire registered with the Australian Wagyu Association (AWA) and a British dam or wagyu cross dam.
Variety of Top-Quality
Beef, Pork, and Lamb Cuts
For the best in Black Angus USDA prime beef, we turn to Revier Cattle Company. The Olivia, Minnesota company is a family tradition, established in 1867. They engage in sustainable farming methods to produce their proprietary feed. The Revier Certified Total Livestock Care (TLC)™ patented facilities are unique in the industry, creating a stress-free environment in which the cattle are humanely raised and handled.
In addition to the more familiar cuts of beef, we offer Smoked Beef Brisket, Corned Beef, Pastrami, Bison, and Bone Marrow. See the full list of superior beef products available.
We carry an extensive line of pork products created from top-quality Berkshire pork prized worldwide for its tenderness and flavor. In addition to everybody’s favorites — BBQ ribs, pulled pork, cured smoked ham and pork chops, and homemade sausages — we create delicacies like Osso Buco and rolled, stuffed pork loin.
Lamb can be on your menu tonight, with our lamb racks, braised lamb shanks, or an expertly trimmed and trussed boneless leg roast.
All-natural chicken, creamy pâté satisfy Fort Lauderdale gourmands
All-natural chicken — smoked, marinated, or stuffed — can be the centerpiece of your table every day, not just on the holidays! Whole chickens or your favorite chicken parts — we have a tempting selection of plump poultry ready for your preferred method of preparation. Save time and effort — buy your all-natural chicken marinated or stuffed, ready to slide in your oven or lay on your grill. When your taste buds crave that smoky taste, satisfy them with our smoked chicken or smoked chicken wings.
Our creamy Chicken Liver Pâté will satisfy the most discerning pâté enthusiast. Crafted from the simplest of ingredients, this nutrient-rich delicacy traditionally tops toast points. Try it with caramelized onions or your favorite chutney.
Duck is a tasty and nutritious choice
Comparable in fat and calories to a skinless chicken breast, duck is an excellent source of selenium and zinc. As a red-colored meat, duck naturally contains more iron than other poultry, and many gourmets praise the robust flavor and succulent texture of this poultry alternative. Duck can stand in for pork, poultry, or beef in your favorite recipe, as it easily adapts to any spice, seasoning, or ethnic profile.
Foie gras for Fort Lauderdale foodies
French for “fatty liver,” foie gras is considered a great delicacy
worldwide. With its silky texture and sweet, nutty finish, it stands
alone as a culinary luxury. Prepared in its purest form as a terrine
or torchon the whole liver is deveined, cleaned, and cooked with
a bit of salt, pepper, and Sauternes wine. Foie gras can also be
blended with water or wine and baked into a mousse. Whipping
black truffles into the creamy mousse is a decadent method of
combining two of the world’s most glamorous epicurean
treasures. Try foie gras ice cream for a delectable dessert!