SEPTEMBER 7TH TO SEPTEMBER 10TH
BEEF SHORT RIBS
Great Fall item as “braising season” approaches. Product is cut net weight, avoiding costly by-product. Two different cut styles available – cross cut or single bone. 8oz to 16oz
Sold by the 10 # box
AUSTRALIAN LAMB SHANK
Another great protein for “braising season”. Volcano style meaning shank will sit up on plate with a frenched bone appearance. Approximately 18 oz per shank. 10 packs of 2 shanks per case
approximately 23 lb case
BARON OF BEEF
A true Indian Ridge original, this roast is great for carving stations. The exposed “handle” makes it easy to work with as well as impressive for customers.
30 lb average
OPAH LOINS, BONELESS/SKINLESS
This fish is a non schooling fish and is not often caught in large quantities, but is prized by chefs when available. The flesh is pink to red with thick rich fat lines. Opah is a full flavored grilling fish that stands up well to a sauce.
WAHOO LOINS
Wahoo is an excellent value in a grilling fish. The meat is light in color, very dense, and turns white when cooked. Wahoo has a very clean flavor and it is suitable for sauces and marinades, especially those of tropical fruit origin. Wahoo is not especially high in fat and care should be taken not to overcook it.
ATLANTIC BLACK GROUPER FILLETS, BONELESS/SKINLESS
Black Grouper is considered to be the finest eating of the Grouper species. The boats are on cycle and arriving daily. We target fish in the 10-20 pound range. These fish will produce thick fillets in the 2-5 pound range. Grouper is very versatile and is suitable for grilling, pan searing, steaming, broiling or baking and will hold up well to a sauce.
IDAHO NATURAL TROUT FILLETS, PBO
The fillets are cut from larger trout producing 8oz boneless sides. These larger fish also have higher fat content thus retaining more moisture when cooked and a much better flavor. Suitable cooking methods include pan searing, grilling, baking or broiling.
5# units
