Because Quality Matters
Understand the badges we use on our products
Chickens are chilled independently with air, which retains more of the natural juices and flavors while inhibiting the spread of bacteria.
Food has been minimally processed and contains no artificial preservatives or ingredients.
Black Angus is a breed of cattle that naturally produces reliably tender meat, with a medium to fine texture and higher degree of marbling than most other breeds.
These meats and proteins are sourced from California, the area where we live and work: Los Angeles, San Diego, Santa Barbara and beyond.
America’s Midwest is one of the world’s best locations for growing proteins. The climate and corn feed of this heartland region produces beef with abundant marbling and rich flavor.
Premium dry aged beef hangs in a refrigerated cooler for 28 days and tastes superior to wet aged beef. Dry aging allows the moisture to escape, creating beef that is extremely soft and flavorful.
Owned and operated by a family, these farms and ranches are an integral part of America’s agricultural heritage and often passed down through generations.
Free range denotes a method of farming where the animals can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day.
Fresh beef, lamb, poultry and seafood do not contain any gluten, which is a protein found in grains like wheat and many other foods.
Certified by the USDA, these cattle are raised on grass pastures and are never fed corn, grain, growth hormones or antibiotics. Grass-fed beef has less saturated fat than grain-fed beef, and more omega-3 fatty acids.
Antibiotics are never introduced to the animals at any point.
Growth hormones are never introduced to the animals at any point.
Omega-3 fatty acids are important for normal metabolism and help reduce high blood pressure among other health benefits.
USDA Choice is a grade of beef with modest marbling and a fine selection, especially for cuts derived from the loin and rib areas. It is superior to USDA Select.
Mostly derived from Black Angus cattle, this grade of beef is closer to Prime and features better marbling, tenderness and flavor than USDA Choice.
With exceptional tenderness, flavor, juiciness and a fine texture, USDA Prime is the superior grade of beef. It is a highly marbled cut.
Farms that engage in sustainable farming methods and practice the humane treatment of animals offer a “Smart-Farm” environment.
“Able to maintain at a certain level”, meaning the proteins we sell are produced using farming techniques that protect our entire ecosystem, the environment, animal welfare, human communities and public health.
Wet aged beef is vacuum-sealed in plastic within 24 hours of slaughter, then refrigerated for 21 days. The meat’s natural enzymes break down the muscle tissue, making it tender to eat.
To catch fish by towing a lure or baited hook behind a slow-moving boat. It’s recognized as a sustainable method because it avoids the by-catch associated with large-scale trawling nets, and makes it harder to overfish.