TEAM SEAFOODS.COM BLOG


Ocean Tides “The Farm” – Wagyu

Chef – Time To Get Down On The Farm   

American, Australian, and Japanese Wagyu

Cattle SRF

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    4

Kobe Style American Wagyu  (Bos Taurus)

Wagyu SRF

HIGHER THAN PRIME

Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and featured in a number of Michelin starred restaurants. USDA Prime, the highest USDA grade for beef does not adequately represent the quality of our distinctive and delicious beef. Only 3% of all beef in the US receives the designation of Prime, yet Snake River Farms far exceeds the standard.  For this reason, we utilize the Japanese marbling scale which accurately measures the marbling in Snake River Farms beef.
EXTRAORDINARY CARE
Snake River Farms carefully manages how our Wagyu/Angus cattle are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef one of the finest meats available.
Snake River Farms Wagyu/Angus cross cattle are raised along the high plain of the Snake River in Eastern Idaho. Our proprietary herd is one of the most highly regarded groups of American Wagyu cattle in the world. We have adopted many aspects of the heritage-steeped Japanese feeding method which takes up to four times longer than traditional U.S. cattle production methods. The result is stunningly beautiful beef that’s extremely tender, intensely flavorful, and a one of a kind dining experience.
EXCEPTIONAL BREEDING
Wagyu cattle, an ancient breed that was refined in the Kobe region of Japan, serve as the foundation for the Snake River Farms American Wagyu beef program. In the 1980’s family owned and operated Snake River Farms brought over a small herd of purebred Wagyu cattle to the United States, and have been perfecting their herd ever since.
SRF works with other western family ranchers who utilize our Wagyu Bulls (male cattle) on their beef cows (females) to raise the 50% Wagyu calves that make their way into the Snake River Farms American Wagyu Beef program. These cattle contain the characteristics that allow our beef to have the best of both worlds; exceptional marbling (intermuscular fat) that the Wagyu are famous for, and the desired and strong “beefy” flavor coming from your more traditional cattle breeds.
Once the cattle have been raised on the ranch, they are moved to eastern Idaho, along the Snake River where they are finished. We have adopted the same philosophy of the heritage steeped Japanese feeding methods, and though we do not massage them daily of feed them beer, the cattle do receive a balanced diet of Northwest ingredients that include Idaho potatoes, soft white wheat, corn and hay. The slow paced way that we finish cattle, four times longer than most cattle in the US, allows our American Wagyu to substantially increase their amount of marbling, or deposits of intramuscular fat. Though these cattle are genetically predisposed to greater marbling they actually have a lower percentage of saturated fat than any other breed.
When it comes to grading, American Wagyu out performs regular beef every single time. Prime, which is the highest USDA quality grade does not adequately represent Snake River Farms Beef, so we have developed a grading system that is a combination of the Japanese and U.S. grading systems. Our grading scale begins as USDA Prime which is equal to a Japanese “Beef Marbling Scale” or BMS 5 and goes up from there.

Click the Red Link for Available Cuts of Kobe Style American Wagyu.

Kuroge Line American Wagyu  (Bos Taurus )

Wagyu Mishima Reserve

All Mishima Reserve beef comes from cattle that descend from Kuroge Wagyu (Black Wagyu) bulls, the Japanese breed that elevates beef to a luxury. Wagyu has the unique, genetic ability to store fat within the muscle, which is the basis to the meat’s extraordinary flavor and tenderness.
In fact, Mishima Reserve’s premium beef is so well marbled, that the supreme quality of this beef eclipses USDA Prime beef.
Born and bred in America, Mishima Reserve cattle begin their life out at pasture. While US Beef cattle are typically fed for a period of 90 to 120 days, getting them to market as quickly as possible, our cattle live a different life.
After starting on grass, they are finished on grains, fed over an extended period of 350 to 500 days. Mishima Reserve cattle are raised slowly, with easy access to clean air, water, and premium feed, because not only is this better for the cattle, but it also allows time for the meat to richly marble.
We provide the ideal environment and high-quality feeds-like barley, rolled corn, corn silage, alfalfa, and wheat straw-and let nature do the rest.
  • No animal by-products, including rendered animal fats or animal proteins
  • No added hormones or growth promoters of any kinds
WAGYU AS A PART OF YOUR DIET
Indigenous to Japan, the Wagyu breed is best known for its ability to produce tender, beautifully marbled beef. Interestingly, the Wagyu breed was not intended to become the best meat-quality breed in the world. That happened quite by accident.
An ancient breed, Wagyu cattle were selectively bred for centuries to strictly to be work animals, able to work long days and live long, productive work lives.
Remarkably, this cultivation led to key adaptations in the beef quality and nutrition.
One is the unique ability of Wagyu cattle to store energy in a quickly accessible form, as fat within the muscle tissue. This is the reason behind Wagyu beef’s exceptional marbling.
The other adaptation is that much of that energy is in the form of mono-unsaturated fats, which has a lower melting point, enabling their joints and muscles to be flexible and loose throughout the long days. In fact, the Wagyu of today contains half the level of saturated fat and twice the level of mono-unsaturated fat, compared to other breeds, as well as higher levels of Omega 3 and Omega 6 fatty acids.
Despite being bred for centuries in this way, it wasn’t until the last 70 years that Wagyu cattle was considered as ‘beef’ animals. It was then that the amazing characteristics were fully realized and today, Wagyu is behind the most luxurious beef brands in the world.
THE FACTS
  • Full-blood Black Wagyu bloodlines
  • Long-fed for over 350 to 500 days
  • No added hormones
  • Fed no animal by-products
  • Higher in omega-3 and omega-6 fatty acids
    than other breeds
  • Lower in saturated fat than other breeds
  • Highly marbled beef for great flavor and tenderness
  • Born and raised in the US

Check out the Full List of Mishima Reserve Wagyu in the Red Link Below.

Tajima Line Australian Wagyu  (Bos Taurus)

Wagyu Short Rib

With a commitment to quality spanning more than 55 years, the Kerwee Group have embraced innovation to deliver Australia’s finest beef to the world’s most discerning markets. Today that commitment goes from strength to strength as Kerwee embraces new market opportunities and an ever increasing demand for high quality beef.The company has also recently completed a state of the art Temple Grandin designed cattle handling facility to promote clean, low stress handling practices where the animal’s health and well being are monitored and managed around the clock. Kerwee’s emphasis on nutrition is a key contributor to it’s quality product and has seen the company invest heavily in grain handling and boiler facilities. Designed to improve the nutritional value of feed these facilities provide steamed flake barley and wheat fresh to the bunk each day. Together with silage, molasses, brewer’s grain and minerals Kerwee’s animals are HGP (Hormone Growth Promotant) free and fed on a nutritious, GMO (Genetically Modified Organism) free feed for over 200 and 400 days before preparation and packing to the highest AQIS approved export standards.
The Tajiri or Tajima line is formed in the Kansai region, especially in the prefecture of Hyogo. The coat of this bloodline is black. Originally the animals were used as draft animals. This circumstance led to a greater development of the forequarters compared to the hindquarters.  Tajima cattle are generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent. The Tajima line is considered the most efficient line for producing high-quality meat. Our main focus is on genetic material from this line.

Check out the Full List of Kerwee Wagyu Cuts in the Red Link Below.

Pure Bred Kuroge Line Japanese Wagyu  (Bos Taurus)

Wagyu Japanese A5 5

Wagyu is one of the most famous worldly known beef. Kuroge Wagyu is a breed of Japanese Black hair. They are raised in Japan. Each newborn calf stays with its natural mother for about 10 months. The calf is then sold to farmers who feed and fattend it with hay, rice straw, other roughage, barley and corn for the next 24 months. Extensive care and much labor spent to raise the cattle resulting in beef whose snow white fat thoroughly marbles the muscle the muscle meat. Only virgin heifers and steers are qualified to become Wagyu. Wagyu is raised all over Japan but Kagoshima and Miyazaki prefectures could be the most productive areas compared to other prefectures. They are raised by human beings and treated like their children. Each cow is assigned their own house (cowhouse). They are normally raised near the ocean or mountains which has cleaner air and water.
The Japanese invented this level of quality through generations of breeding history and refinement of their feeding techniques. A5 is the highest grade. The meat at this rank has the highest marbling of fat in its muscle meat, the fat is snow white color (lower ranking beef fat has a yellowish tinge), the muscle meat is bright red-orange and it has smooth melting texture.
The Japanese Grade is assigned after careful evaluation and scoring of five distinct carcass attributes. Only carcasses found to have the ideal score in each category are assigned the highest possible grade of A5. The five factors on which the carcass is scored are:

・Purity of Bloodlines
・Marbling
・Firmness and Texture of the Meat
・Color and Brightness of the Lean
・Quality, Luster and Color of the Fat

Check out the Full List of Pure Japanese Wagyu Cuts in the Red Link Below.

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

WAGYU

Contact SeafoodS.com

Josh Adams : 704-769-2260 Contact SeafoodS.com

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Lee Dellinger: 704-769-2257

Karen Harmon: 704-769-2262

Ben Hollinger: 704-769-2320

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256

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Ocean Tides – Special Edition Stone Crab

Chef – Stone Crab Season Opens   

 October 15th

Crab Stone Claws Totes

The Crab  (Menippe mercenaria)

Crab Stone Claws

October 15th opened the coveted Florida Stone Crab Season. We are positioned to be your direct Fresh Claw ambassadors. Florida Stone Crab Claws are an easily marketable, fine dining, menu-able product that holds the utmost “Briny Sweetness”. From Miami to Phoenix to Vegas to L.A., the Stone Crab has starred in the successes of many of our customers. SeafoodS.com is striving to promote these seasonal phenomena to anyone who would like to serve the best… Florida Stone Crab Claws! These delicious, revered, and celebrated claws have a “hand” in launching a nation-wide love of the iconic Crab House. Restaurants have, for decades, worked to refine their presentation and application for Fine Dining. This has brought Stone Crab Claws to their highest culinary pinnacle. The Stone Crab boasts one of the sweetest flavor profiles of any crustacean, and SeafoodS.com will be positioned as a direct shipping avenue for the freshest Stone Crab Claw.
Stone Crab traps will hit the Atlantic and Gulf are here! SeafoodS.com invites you to reach out to our experts to secure this program for you and your guests. Preorders will be accepted, and they are highly recommended.

The Fisheries

Boat El Toro

SeafoodS.com has a long standing relationship with the Watermen of Florida whose livelihood depends on these crustaceans.   Just south of Tallahassee, in the heart of Florida’s “Big Bend” region is the port City of Saint Marks. This is the water side home of Richard, Andy, and Johnny. They are brothers from a family that has fished Apalachee Bay and the Gulf of Mexico for six generations. They each captain a boat in the family’s five boat fleet. The most notable end result of their efforts is the renowned claw of the Apalachee Stone Crab. Atlantic Stone Crab is also highly sought, and SeafoodS.com has an incredibly secure position in National Distribution. Through our “Florida Direct” Program, we source only the highest quality product available for next day delivery to our customers. This is an opportunity for our customers to doubly expand their reach into a competitive and aggressively desired menu-able product line. In each location, the Claws are meticulously harvested, brought to dock, and masterfully steamed and chilled for the highest quality Claws on the market. They are then packed and shipped within hours.
Florida Stone Crab harvests are one of the most “sustainable” crab industries in the world. Only the larger claw is removed, returning the live Stone Crab to the water to regenerate another claw. Wooden traps have historically made “Crab Hunting” by Octopus, (natural crab predators), very easy. SeafoodS.com’s partners have found opportunity in this environmental reality. They utilize heavy steel traps to prohibit the Octopus from entering. They also position Octopus Pot Traps nearby to capture the Cephalopods. These Octopus Traps also capture Black Sea Bass which will accompany the Crab and Octopus back to Dock for next day delivery to your restaurant! Consider all of the benefits to a direct line into Florida’s finest seafood for your Autumn Menu. SeafoodS.com can fill that need and much more.

The Process

Crab Stone Trap Plastic2

In the pre-dawn hours of October 15 th , Captain Andy and Captain Johnny will sail down the St. Marks River, into Apalachee Bay, and begin a process that runs until mid May.  Four days a week they will crab fish between the hours of 4:00AM and 6:00PM, followed by claw processing from 6:00PM to 9:00PM.  They bait and set a total of 6,000 pots in a fishing zone spread over 24 miles and in waters ranging from 6 to 35 feet in depth. Seven hundred pots are pulled, fished, and re-baited each fishing day.
Claws must be of legal size.  Once a pot is pulled, the claws are measured, one legal claw is removed and the crab is tossed back into the water.  The crab men are adept in identifying egg bearing female crabs and these are instantly returned to the sea with both claws still intact.
The claws are not iced on the boat as this will cause the meat to stick to the shell after processing.  Upon returning to the docks, the claws are graded as follows: Colossal (1-2 ct), Jumbo (2-3 ct), Large (3-5 ct), Selects (6 ct) and Medium (7-8 ct).  Selects are perfect for restaurants desiring claws that are all the same size.  After grading, the claws are steamed at a maximum temperature and held for ten minutes before being “shocked” in an ice bath to reduce the temperature. They are then packed and shipped to your receiving docks and kitchen doors.

Stone Crab Season is OPEN

Call SeafoodS.com for to secure yours

Contact SeafoodS.com

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

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Ocean Tides “The Farm” – Pure Pork

Chef – Time To Get Down On The Farm   

 Fresh Pork & Unique Charcuterie

Pork Pigs Beeler

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    3

Kurobuta Style Berkshire  (Sus scrofa domesticus)

Pig Berkshire

Kurobuta Pork  is the most highly prized  pork  in Japan and comes from the ancient breed of pig known as Black  Berkshire . The meat from the pure oriental strains of Black  Berkshire , found in Japan and the United States, is regarded as the highest quality  pork  in the world.  Our Kurobuta Pork is considered to be of equal status to Kobe beef. We use only 100% purebred Berkshire hogs as mandated by the Japan ministry of agriculture.
Along with all of the fresh cuts available to our customers, SeafoodS.com offers an incredible Charcuterie program from Chef Donald Link at The Cochon Butcher utilizing this phenomenal breed.
Chef Donald Link is the Executive Chef at Cochon Restaurant, but brings his masterful talent to the Cochon Butcher Shop. Chef Link has earned James Beard award for Best Chef South in 2007. In the same year, Cochon was nominated for Best New Restaurant. He was also nominated in 2012 for James Beard Outstanding Chef. The intricate selection of Old World Salumi with a great Southern United States flare gives these products a hollowed place on Charcuterie Boards in some of the nation’s best restaurants.

Click the Red Link for Available Fresh Kurobuta Cuts and Cochon Butcher Items.

Heritage White Line Duroc (Sus scrofa domesticus )

Pig Duroc

Based in Twin Falls, Idaho Salmon Creek Farms Natural Pork gives you the real taste of pork. We source the meat from family-owned, family-operated farms in the inter-mountain west. All of our farms are diversified farming operations. Our farmers breed their pigs to yield the juiciest, most flavorful pork available. They bring together:
  • The Best Genetics
  • The Best Nutrition
  • The Cleanest Environment
  • The Most Humane Treatment of Pigs
All of Salmon Creek’s farmers use only our lines of Duroc boars and “white line” (Landrace, Chester White, Yorkshire cross) sows to produce our pigs. While Duroc boars are known for their superior growth and meat quality, the “white line” sows tend to raise strong, healthy litters of pigs.  In addition to breeding healthy lines of pigs, our farms only give them high quality feed as well as wheat and barley, much of which is homegrown. Our pigs are never fed antibiotics or hormone-like growth promoters. We never add artificial enhancers, preservatives, chemicals or extra moisture either. With meat this nutritious and delicious, you don’t need anything more. At Salmon Creek Farms Natural Pork, we take pride in giving our customers some of the healthiest, best-tasting pork available today. Our Natural Pork line is USDA Process Verified. This quality is only possible because of our farmers’ attention to the main principals of sustainable farming.
  • Food Safety
  • Animal Well-Being
  • Proper Housing
  • Nutrition
  • Disease Prevention and Treatment
  • Humane Handling
Sustainability  is our goal. Salmon Creek’s farmers work cooperatively with the United States Department of Agriculture’s Natural Resource Conservation Service (NRCS) to manage waste from their facilities. This relationship reduces their need for commercial fertilization. Our farms send soil samples to NRCS for evaluation, which helps our farmers, determine the best rate of applying bio-fertilizer. They also separate and protect their water resources from rain run-off through proper facility site positioning and approved procedures. In addition to these practices, many of our producers use no-till farming, which prevents soil compaction, loss of organic matter and soil erosion.

Check out the Full List of White Line Duroc Cuts in the Red Link Below.

The Fatback Pig Project  (Sus scrofa domesticus)

Pig Fat Back Pig Project

What the Fatback Pig Project is accomplishing is very simple. We raise a heritage line of pork in an all-natural environment, yielding a unique product that supports small farmers in Alabama, as well as the processing of the hogs puts Alabamians back to work.
The Fatback Pig Project is the hooves-on-the-ground program that out of the Fatback Collective, a collaboration of chefs, restaurateurs, thinkers, writers and entrepreneurs who gather to invest energy and intellect to forge stronger communities.
Founded by Jim N’ Nick’s owner Nick Pihakis and renowned Southern chefs Donald Link, John Currence, Ashley Christensen, and Sean Brock, along with Southern Foodways Alliance director John T. Edge and many other self-professed hog evangelists, the collective holds to the common belief in the possibilities of heritage breed livestock, the farmers who humanely raise them, the cooks who coax flavor from them, and the celebrants who commune around them.
Fatback Collective members noticed, however, that small hog farming had declined or disappeared from the much of the South’s agricultural landscape. Discussions revolving around the source of pigs that they would want to use in the various business – meaning healthy, all-natural animals raised humanely and processed as close to home as possible – led to the collaboration of several Fatback Collective members to form the company that is the Fatback Pig Project.
The Fatback Pig Project seeks to restore small hog farming starting in Alabama, by fostering existing and new farmers who want to grow hogs using our standards, and processing in our abattoir in Eva, Alabama.
Our pigs are old-school breeds like Berkshire, Duroc, Yorkshire and Mangalista. Farmers used to select certain breeds for things like flavor, fat cap, marbling in the meat, and tenderness, as well as hardiness in certain climates and how good their mothering instincts were. Think of the Heritage breeds that are raised on small farms as the home-grown tomatoes of the pork world.

Simply put, raising pigs the old-fashioned way takes longer, their feed costs more, and they eat more of it. We think it’s worth every penny. When we buy these hogs, and when you enjoy them in restaurants, we are supporting small farmers and helping to revive an industry that was once integral to our Southern identity.

Check out the Full List of The Fatback Pig Project Cuts in the Red Link Below.

Pork Cuts & Charcuterie

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
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 “The Farm” – Funky Fowl

Chef – Time To Get Down On The Farm   

 Silkies – Ducks – Geese 

Chicken Meat

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    2

Silkie “Black” Chicken  (Gallus gallus domesticus)

Chicken Silkie

Silkies owe their unusual black color to fibromelanosis, a rare genetic mutation of hyperpigmentation believed to have first arisen in China. Their Mandarin name,   wu gu ji , means “dark-boned chicken;” the name silkie comes from their fluffy plumage which, lacking barbicels, looks and feels like fur. Silkies have five toes, one more than other chicken breeds.
According to the Chinese, the fascinating Silkie chicken, with its black skin, bones, and nearly black flesh, acts as an aphrodisiac. In the West, however, these beautifully colored chickens are popping up more in the butcher shop and are perhaps one of nature’s most captivating examples of this genetic anomaly.
Hyperpigmentation  is a harmless condition that causes skin to become darker in color than the normal surrounding skin and is caused by an excess of melanin. In humans, hyperpigmentation commonly manifests in darker patches, but for the Silkie chicken, the hyperpigmentation further evolved into something called fibromelanosis. This causes nearly everything, aside from their plumes, to be black.
Native to South China (Marco Polo is said to have seen them in his travels) and surrounding areas, the West came of know of these fine chickens in the late 1500’s, when publishers began to print of history and medicinal values of the various foods and herbs of the Dynasties. Chinese folklore includes celestial attention to the Silkie when the white birds gained immortality by consuming Lu Dongbing’s pills from his pond in 798 A.D. on the Wushan Mountain of Taihe, and were transformed into white phoenix. Tradition remains strong, and the use of the Silkie is very common today throughout the world.

Call for Available Silkie Cut Details.

Pekin Duck  (Anas platyrhynchos domestica )

Duck

Duck farming has changed radically from the days of herding ducks in fields. From animal husbandry techniques, to modern hatcheries and feed processes, duck farming has become an exacting science. Providing all natural ducks, bred specifically for the finest flavor, weight and skin available has been the passion of a handful of Pennsylvania farms for over three decades. Coupled with air chilling techniques that significantly reduces food safety hazards, Duck production has reached its highest form. Air chilling has become a favored method of bringing the temperature down after dressing. This process is also more effective in tenderizing the meat. Since the ducks do not depend on ice water for chilling, the duck’s natural juices are not diluted in, or replaced by the water in a conventional water chiller.
SeafoodS.com offers these Ducks year-round and guarantees that the quality stands against other nationally distributed birds. Our producers are committed to supplying Duck that not only warrants culinary celebration, but also adheres to farming practices that celebrate environmental stewardship.

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

Pastured Geese  (Anser anser)

Goose

For unexplained reasons, Europeans, particularly north Europeans, have always been fond of goose, whereas in North America the popularity of this fowl is more or less concentrated on Christmas and New Year’s Eve.
Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than  turkey. It is fatter and has more depth of flavor than  duck. Of all fowl, goose meat offers the most opportunities to match with various wines.
Today’s Geese still have a whiff of gaminess, but just enough to appeal to the connoisseur. There is no need to tenderize chemically or mechanically as feeding and raising techniques have improved. Commodity Turkey has been crossbred to the extent that its meat is more or less mushy; the birds are fed with inferior manufactured feed. Geese have been spared this fate, because unlike turkeys, crossbreeding geese is much more difficult. The natural cycle of raising geese is still in tact: hatching, between April and July, forage feeding paired with high quality supplemental grain, and slaughter in September produces one of the highest quality Goose on the market.
These are true “Free Range birds. They are grown entirely outdoors. Raising Geese in the most natural way, our producer supplies SeafoodS.com with one of the most sustainable birds on the market. We have partnered with  the largest USDA Certified Organic farm in the Southeast. The animals are processed in USDA Inspected abattoirs that was built there on their farm, and they are zero-waste facilities. All animal remains are processed in their on-site aerobic/anaerobic “digester” and used as organic fertilizers for their pastures. They have a small-scale Certified Organic farm on the property that grows more than 40 varieties of heritage vegetables, fruits and nuts. Twenty percent of their plant’s energy needs comes from solar panels. Our producer received the Governor’s Award for Environmental Stewardship in 2011, The University of Georgia’s Award of Excellence in 2008, named the Most Respected Business Leader in Georgia and received the Growing Green Award in 2014.

Call for available Geese Cuts

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

DUCK

Contact SeafoodS.com

Josh Adams : 704-769-2260
Josh Bogen: 704-769-2261
Mike Casagrande: 704-769-2263
Lee Dellinger: 704-769-2257
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