TEAM SEAFOODS.COM BLOG


Ocean Tides – The Farm

Chef – Time To Get Down On The Farm   

 Goat – Lamb – Veal 

Calf

SeafoodS.com lets you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

In October SeafoodS.com takes you to the green pastures of farmed availability. The many partnerships in our “Farm” network allow SeafoodS.com to bring to you the unique and desirable proteins that make menu writing a more flavorful endeavor. Get your October Autumn menu plan rolling. 

Chapter  1

Domesticated Goat  (Capra aegagrus hircus)

Goat

Goatmeat is lean and has nutritious qualities consistent with what health experts regard as a healthy meat alternative, particularly due to its low fat and cholesterol content. Due to its molecular structure, goatmeat is easier to digest and is lower in calories. Australian Goatmeat has a firm texture, with flavor profiles from mild to strong depending on the age of the animal.
Goatmeat has been part of the diet of people in most parts of the world for thousands of years. Recent research indicates that the goat was the first animal domesticated by humans. It is still the most widely eaten meat in the world.
 
Goatmeat is traditionally eaten by Middle Eastern, Caribbean, Cuban, Haitian, Hispanic, Indian, Asian and African consumers. This is due to its wide availability in these regions and because goatmeat is one of the only meats in the world that has minimal religious taboos.
 
The demand for goatmeat in the U.S. and Canada is increasing as traditional goatmeat consumers migrate, non-traditional consumers become more adventurous in their eating habits and goatmeat becomes more available. We have seen a 30% increase per year in goatmeat consumption since 1990. Many retail and foodservice establishments recognize that offering Goatmeat options is a sure way to attract trend-setting diners.
Goat meat is often served in specialty dishes centered around festival or holiday events.  It has an excellent flavor, somewhat similar to beef and venison, and has less fat than chicken and most red meats.  Because of its low fat content, it should be cooked slowly and is often marinated or cooked in a sauce making it flavorful and tender. Goat should have light pink to bright red, firm, fine-grained flesh with well-distributed white fat. SeafoodS.com sources pastured Australian goatmeat that is All Natural, Free Range and contains no added hormones or growth promoters.
 
  •     An alternative red meat to beef with similar nutritional value
  •     80% less fat than lamb or beef
  •     Lower in saturated fat than chicken
  •     High in iron

 

Call for Cut Details.

Pastured Lamb  (Ovis Aries)

Lamb Elysian Fields

CHIAPPETTI AMERICAN LAMB

 
Our great-tasting, mild-flavored lamb is no accident.  It comes from partnering with the best farmers in the Midwest, who learned their craft from their fathers and grandfathers, just as I did mine.
 
  • Born and raised in the Midwest by independent family farmers
  • Raised without the use of artificial growth hormones
  • Raised on Chiappetti-approved farms
 
Every bite of Chiappetti American lamb is mild-flavored and tender, because our lambs are expertly grain-finished on a special blend of cereal grains, such as Midwestern-raised corn and oats.  This extra step produces USDA Choice-graded lamb your guests will love.
 
Four generations of butchering expertise, passed down from our grandfather, Fiore Chiappetti, mean you will receive only the best in each package of Chiappetti American Lamb. 
-Dennis Chiappetti

ELYSIAN FIELDS HOLISTIC LAMB

Keith Martin and Thomas Keller here offer a new perspective on one segment of this industry, raising lamb, a method that puts the animal first and as a result makes what this farmer and this chef believe is the best possible lamb. “I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Mr. Martin. “It’s all part of the same continuum, it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.”
Holistic lamb has a unique profile combining the ideal balance of size and maturity. Harvesting the lamb at the optimal age, while the structure is fine and compact, gives a high degree of tenderness and a “blushy” nature that contrasts beautifully with the white crystalline fat marbled throughout. The red marrowed bone, characteristic of a healthy, active lamb, infuses delicate flavor throughout the meat during cooking.  Elysian Fields cultivates the natural quality of these outstanding animals under their patented “Safe Alternative” protocol, showing them respect, humane treatment and recording our careful stewardship throughout their lives.

Check out our full list of Lamb cuts available attached in the red link below.

Tether Free Veal  (Bovine taurus)

Calf

Le Québécois Veal

 
Le Québécois farmers follow a strict animal welfare code. Their calves are raised in multi-animal corrals with excellent air circulation, natural sunlight and temperature control. The Le Québécois program is inspired by the European Five Freedoms.

Freedom from Hunger or Thirst

Le Québécois calves eat well! Their diet consists of natural foods that promote growth, strength, and good health. The mixture of corn, other healthy grains, milk, and unlimited fresh water promotes natural digestion and ruminant behavior.

Freedom from Discomfort

Le Québécois calves socialize with adequate space, move freely, and groom themselves in their multi-animal corrals. Le Québécois barns provide constant air circulation while maintaining a comfortable temperature. The barns utilize natural sunlight through large windows, a feature that promotes natural behavior and well being.

Freedom from Pain, Injury & Disease

Le Québécois farmers make stress-minimization their top priority by adhering to a strict production and welfare code. Le Québécois barns and feeding programs are meticulously designed to diminish stress and discomfort for the calves.

Freedom to Express Normal Behavior

The Le Québécois feeding program allows calves to naturally develop their rumen and express their natural cud-chewing instinct. The multi-calf corrals allow for social interaction and freedom of movement.

Freedom from Fear & Distress

The Le Québécois program meets handling and welfare requirements of the Food and Agriculture Organization of the United Nations (FAO) and the World Organization for Animal Health (OIE). Those requirements provide the protocol for humane conduct that promotes the safety, health, and well-being of the calves at every point of the growth cycle.

Chiappetti Veal

Chiappetti humanely raised veal is tender and lean with superb flavor. Our veal calves are 100% tether free and group raised, without the use of growth hormones. Our humane raising methods by Midwest family farmers are endorsed by animal welfare groups as well as the American Veal Association – making our veal, not only delicious, but something you can feel good about. Contrary to popular belief, veal is the third-oldest protein at time of harvest. The only livestock older when market ready is lamb and beef.

Deep colored pink to light red veal is your assurance of good veal calf health and is an indication of humane raising. That is good for the calves and good for you.
  • All calves are born and raised in the upper Midwest, thus reducing fossil fuel consumption and stress caused by unnecessary transportation of calves.
  • Purchasing Holstein bull calves from dairies located close to our farmers supports local dairy farms.
  • Group Raised Veal formula is produced using whey from many local and regional cheese plants, further supporting the diary industry.

Check out our full list of Veal cuts attached in the red link below.

Lamb & Veal

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
Clint Dowell: 704-769-2258
Karen Harmon: 704-769-2262
Ben Hollinger: 704-769-2320
Cip Illiano: 704-769-2319
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256


Ocean Tides – Hop. Swim. Crawl

Chef – Get Your Head In The “Game”   

 Reptile & Amphibian 

Alligator2

SeafoodS.com lets you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 4

American Alligator (Alligator mississippiensis)

Alligator

The American Alligator has been a staple in cuisine around the coastal areas of Southeastern America for generations. The savory yet sweet flavor of this giant reptile has intrigued anyone who has left the comfort of home to visit the swampy South. Its popularity among French Creole and Cajun cuisine has made it a delicacy in the western Gulf of Mexico while the addition of light citrus and tropical ingredients make it a Florida visitor’s “must-have”. The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit… if it were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen. SeafoodS.com holds a solid  presence in the “Wild Gator” market in September and October, and offers a year-round farmed option for those who need it. Our Alligator is ready to hit your kitchen now.

Check out our full list of Alligator cuts attached in the red link below.

Snapping Turtle  (Chelydra serpentina )

Turtle Snapping

Like the Alligator, the Snapping Turtle has a historic Culinary foothold in the Deep South’ s Creole and Cajun tradition. It has also been the favorite fare of American Presidents and dignitaries. It has been the meal of Inaugurations, State Dinners, and other prestigious affairs throughout our country’s history. Turtle Soup and its “Mock” alternative was once as recognizable as Buffalo Wings are today, but as it became easier to open a can than clean a Turtle, the American public became a tad more resistant to bringing it to their own dinner tables. After products like Spam toppled Campbell’s canned versions of the 1920’s Snapping Turtle became a delicacy that only a Chef could present. The skill needed to master a perfect Turtle dish was entrusted with the Culinary elite, and had no place in the hands of a complacent mid-century home cook. (Not to say that there weren’t numerous folks out there still rocking their Grandmothers’ recipes…) The Snapping Turtle became as colloquial as “Y’all”. Snapping Turtle was buried in the Deep South where only places like Commander’s Palace could shine it into “Fine Dining” once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. SeafoodS.com supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.

Check out our full list of Snapping Turtle cuts available attached in the red link below.

American Bullfrog  (Rana catesbeiana)

Frog

The “Frog Hunt”. It’s a celebratory late night engagement of good ole boys and gals in the South, but it has become much more than that. The “Hunt” has now become the search for a great quality domestic Frog Leg. Like the domestic Walleye of the Great Lakes, the domestic supply for Frog Legs has a situation. It doesn’t make it past its local market. It is so prized by the indigenous folk that it can hardly break through to a national distribution. We search every day for them, and score more often than most, but it is a true sporadic, “get-em-while-they-last” program. There are Frog Legs on the market, but Asia has that corner “on lock”. The massive production of farmed Frog Legs in China and Taiwan support their local demand, while providing a “commodity” product for the U.S. The mainstay of wild Frog Legs available is a “Gigged” Frog ( Hoplobatrachus rugulosus) in Malaysia. Though Malaysian supply is “Wild” and “Gigged”, we at SeafoodS.com continue to search daily for American Bullfrogs. They are definitely something to “Croak” about. When available, we reach out to everyone. When SeafoodS.com calls about our Florida and Louisiana Gigged Frog Legs, ANSWER THAT CALL.

Check out our full list of Frog Legs cuts attached in the red link below.

Got Game?

Click the Link below and Call SeafoodS.com for Availability and Pricing.

REPTILIAN & AMPHIBIOUS GAME

Contact SeafoodS.com

Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256


Ocean Tides – A Bit More Exotic

Chef – Get Your Head In The “Game”   

 The Exotic & The Wild

Ostrich

SeafoodS.com lets you inspire the kitchen and treat your guests to the extraordinary! Each month SeafoodS.com will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests.

SeafoodS.com isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 3

Feral Texas Swine  (Sus scrofa)

Boar2

The Wild Boar of Texas are not the pink, curly-tailed pig of the domestic barnyard. They are the feral descendants of pigs brought from Europe. Firstly pigs were imported as food for exploration and colonization, and more recently for game hunting. The Wild Boar of Texas survive in a natural environment and are harvested for their delicious meat. SeafoodS.com has a direct line to the wild. These Wild Boar provide a deeply authentic flavor of hunted game. The Wild Boar survive on a foraged diet of acorns, hickory nuts, pecan, and seeds. The Summer fattening is at its peak with a long season of fruits, grasses, mushrooms, and eggs. Their varied diet offers a very intense “pork” for any menu. Hunting is open, but your hunt for sensational swine is over.
Check out our full list of Wild Boar cuts attached in the red link below.

Ostrich  (Struthio camelus )

Ostrich2

Looking for a great beef alternative? Don’t hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal “Red Meat”. It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. SeafoodS.com offer pastured Ostrich that generally feed on the insects, grasses and seeds of their environment. The diet is supplemented with a high quality all natural feed that is packed with protein from natural grains. They are processed in strict accordance to USDA food safety and are readily available year-round. Put a big bird on the board and your guests will be impressed.
Check out our full list of Ostrich cuts attached in the red link below.

Kangaroo  (Macropus giganteus)

Kangaroo

Though there are many species of Kangaroo, the most predominant in food production is the Eastern Grey Kangaroo. These are large Kangaroo with lean yet tender meat. Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center.  It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables.  Jump into Fall with an exotic on the menu.
Check out our full list of Kangaroo cuts attached in the red link below.

WILD & EXOTIC GAME

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Clint Dowell: 704-769-2258
Karen Harmon:  704-769-2262
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256