TEAM SEAFOODS.COM BLOG

Ocean Tides – Valentine’s Planning Code “Red”

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Chef – Red Meat. Bring Out the Animal in Your Guests!under-water-banner.jpg

Valentine’s day is 4 weeks away. For the next few weeks we will look to the “Color of Love” for inspiration. Red is very recognizable for restaurants. It’s been proven to induce hunger and excitement in diners. That’s the goal of these next informational pieces. To incite excitement for some of our incredible “Red” offerings.

There are few ingredients that appeal to the broad spectrum of diners like beef. From the backyard to Michelin Stars, beef covers it all. For a holiday that boosts the first quarter, beef encompasses the field of expert diners and date night amateurs. It satisfies the savage as well as the sensual. It’s a perfect Valentine’s Day menu item. SeafoodS.com offers a full line of beef that is certain to hit the mark for your restaurant’s need. From subprimal to portions, we have it. Angus, Wagyu, Prime, and Aged are all available to set your menu. Below is just a sample of our available beef cuts from a handful of the world’s best producers. If there are cuts or specifics that are needed, please call us.

 

Ribeye

Snake River Farms American Kobe: Graded (Silver, Black and Gold)
  • Ribeye Roll – Boneless, Lip Off
  • Eye Of Ribeye – Boneless, 112A excluding the Ribeye Cap, Lip Off
  • Cap Of Ribeye – Boneless, Ribeye Cap trimmed clean
Mishima Reserve American Wagyu: Graded (4 Star, 5 Star and Ultra)
  • Ribeye – Lip Off, 112, 1/4″ Trim
  • Ribeye – Lip On, 112A,  1/4″ Trim
  • Eye of Ribeye – Lip Off, 112C, 1/4″ Trim
  • Cap of Ribeye – 112D, Cleaned
Kerwee Australian Wagyu: Graded (Red, Silver, Kiwami)
  • Ribeye Roll – 7 Rib Boneless
  • Tomahawk – 3rd and 4th Rib Bone in Portion
Direct Import Japanese Wagyu: Graded (A4 and A5)
  • Ribeye – Boneless, 5 Rib, 1/4″ Trim
  • Ribeye – Boneless, Japanese Cut
  • Ribeye – Boneless, 28 Day Dry Aged (Bone In Special Order)
 American USDA Prime Portion: Graded (Prime)
  • Ribeye – 16 Ounce, Boneless (10 pc case)
  • Ribeye – 18 Ounce, Boneless, X Cut (10 pc case)

Striploin

Snake River Farms American Kobe: Graded (Silver, Black and Gold)
  • Striploin  – 0x1 Lip, Boneless, 1/4 Max Trim
  • Striploin – 1×1 Lip, Bone In
Mishima Reserve American Wagyu: Graded (4 Star, 5 Star and Ultra)
  • Striploin – 112A,  1/4″ Trim
Kerwee Australian Wagyu: Graded (Red, Silver, Kiwami)
  • Striploin – 1 Rib, 2 pc Japanese Cut
Direct Import Japanese Wagyu: Graded (A4 and A5)
  • Striploin – 2 pc Japanese Cut
  • Striploin – 28 Day Dry Aged, 1 pc
American USDA Prime Portions: Graded (Prime)
  • Stiploin – 12 Ounce, Center Cut, Boneless
  • Striploin – 16 Ounce, Bone In

 

Tenderloin

Snake River Farms American Kobe: Graded (Silver, Black and Gold)
  • Tenderloin  – 190, Boneless, Head On
Mishima Reserve American Wagyu: Graded (4 Star, 5 Star and Ultra)
  • Tenderloin – 189A, Boneless, Wing Fat Off
Kerwee Australian Wagyu: Graded (Red, Silver, Kiwami)
  • Tenderloin – 190, Boneless, Head On
Direct Import Japanese Wagyu: Graded (A4 and A5)
  • Tenderloin – 190, Boneless, Head On
American Angus: Graded (Top Choice)
  • Tenderloin – 4 Ounce, Center Cut, Cleaned, Boneless
  • Tenderloin – 6 Ounce, Center Cut, Cleaned, Boneless
  • Tenderloin – 8 Ounce, Center Cut, Cleaned, Boneless
  • Tenderloin – 12 Ounce, Center Cut, Cleaned, Boneless
  • Tenderloin – 6 Ounce, 1st Cut, Metro, Boneless
  • Tenderloin – 8 Ounce, 1st Cut, Metro, Boneless
  • Tenderloin – 14 Ounce, Bone In, Frenched

Contact SeafoodS.com for availability and pricing.

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
Jon Flower – 704-769-2258
Ben Hollinger: 704-769-2320
Patrick Lowder: 704-769-2265
Chris Nelson: 704-769-2256
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