Superior Farms by The Chefs' Warehouse

OUR STORY

Superior Farms Quick Facts • Founded in 1964 in Ellensburg, Washington • Employee-owned ESOP • Process 650,000 lambs/year • Over 1/3 of the domestic lamb sales in the U.S. • International sales in more than 10 countries • Parent company for Superior Farms Pet Provisions

Our locations Processing & Distribution Dixon, CA Vernon, CA Denver, CO Boston, MA Blue Island, IL Hawarden, IA Sales Offices Sacramento, CA San Diego, CA Portland, OR Phoenix, AZ Jacksonville, FL Cleveland, OH Atlanta, GA New York, NY Houston, TX

Proud to be Employee-owned

Consumers prefer locally and responsibly sourced lamb The average lamb household spends 30% more per year on food than the average household.* 90% of consumers indicated a strong desire to know where their meat comes from.** More than 90% of American Lamb will grade USDA prime or choice.** 75% of lamb consumers prefer buying American Lamb and half are willing to pay more for it.** 68% of Millennial consumers prefer local sourcing † 66% of Millennial consumers are willing to pay more for food that comes from local and sustainable producers.† Sources: *IRI/FreshLook Marketing July 2017 **FMI/NAMI 2016 Power of Meat Study †2016 Rabobank Study

We invest in sustainability

•

Environment, Community and Economic • Resource and Water Recycling • Green Energy – Solar and Wind

•

Producer success and livestock health

•

Strong equity and working capital through long-term conservative financial management

•

Product extension through pet foods, pet treats and casings

Proud of our Producer Partnerships

Support Family Ranchers Like These

The Osguthorpes

The Mahoneys

“We like to raise our lambs naturally. They’re a product

“The core philosophy of the business is to put the animal

of what they eat, just like we are,” says Steven

first; it’s a long-term investment. Sustainability is at the

Osguthorpe, part of a multi-generational family farm

core of what we’ve been doing as a family for 150 years,”

that spans from his father to his sons and grandchildren.

says Ryan Mahoney, part of a family farm legacy at Emigh

The family knows the importance of taking care of the

Livestock. “We have to care for this area, this ranch, this

land. “We look at ourselves as stewards of the land;

little piece of earth where we’re blessed to operate.”

take care of it, it’ll take care of us.”

Category Management • Superior Farms is the most reliable lamb company in North America • Best access to supply • Coast-to-coast production and distribution capabilities • Vertically integrated • Leader in packaging solutions • Experts in lamb category • Research driven • Marketing support

Foodservice Solutions • More than 100 cuts • Portion control • Fresh and frozen capability • Culinary expertise • Menu Ideation • Sales training • Customized tool kits • Product Development • Customized marketing programs

Marketing Support • • • • • • • • • •

POS Recipe books Rancher profiles On-pack coupons Cuts & cooking info Social media content Photos/videos In-store demos Talking point cards Shirts, hats, etc.

The American Lamb Difference AMERICAN

• Breed: American Suffolk ram • Larger in size, bred for meat • Grain fed corn and barley to add weight and yield more meat • Harvested at 8 months of age American

Australian

New Zealand

AUSTRALIAN

• Breed: Australian Merino ram • Small in size • Bred primarily for wool

INTRODUCING

GRASS-FED AMERICAN LAMB

The Cascade Creek Story Welcome to Cascade Creek, where our lambs graze in picturesque pastures and enjoy the nutrientrich, fertile grasses grown only in the coastal, mountain and valley regions of the West Coast.

Pasture Raised Lambs are rotated from one pristine field to the next and have never been in a feedlot. Fresh air, rich soil and greens indigenous to the region make up the lambs’ diet.

Quality Cascade Creek brings sustainability and agriculture together in a way no one else has. We believe in nature – the complete circle of life. This shows in the quality of the meat – a truly natural farm to fork experience.

Ordering Information • • • • • • • • • • • • • • • • • • • •

41100 Lamb Shoulder 1/4” Trim, Sq Cut 4-1 pack 41102 Lamb Boneless Shoulder 1/4” Trim Netted 4-1 Pack 41190 Lamb Rack 4” Split 1/4” Trim 4-1 Pack 41202 Lamb Rack 4” Split Chine Off - 1/4” Trim 4-1 Pack 41224 Lamb Rack 4x2 Cap On 4-1 Pack Lamb Rack 4x2 Cap Off 41298 Lamb Loin 2” Split 1/4” trim 4-1 Pack 41318 Lamb Loin 0” Split 1/4” Trim 4-1 Pack 41320 Lamb Loin 1” Tail 5oz 4-6 Pack 41400 Lamb Leg Oven Ready 1/4” Trim 4-1 Pack 41402 Lamb Leg S/C 1/4” Trim 4-1 Pack 41404 Lamb Leg S/C, Semi Bnls S/O 1/4” Trim 4-1 Pack 41406 Lamb Leg Boneless S/O 1/4” Trim 4-1 Pack 41552 Denver Ribs 3-2 Pack 41420 Sirloins 1/4” Trim 6-1 Pack 41554 Boneless Breast 1/4 Trim 2-5 Pack 41600 Lamb Foreshank 6-1 Pack 41602 Lamb Hindshank 41422 Insides 1/4” Trim 6-1 Pack 41604 Ground Lamb 80/20 2-5 Pack

Marketing Support • • • • •

Food Show Support Tri-Fold Brochures Case Dividers Rail Strips Ride Alongs

RACK

LEG CFO Rib Roast (Roast)

Trotter-Off Whole Leg

Frenched 8-Rib Rack

(Roast)

AMERICAN LAMB Short Cut Leg, Sirloin Off

CUTS & HOW TO COOK THEM

(Roast)

Shoulder Rack

Semi-Boneless Leg

Loin

Leg

(Roast)

Foreshank & Breast

Rib Chop

Frenched Rib Chop

(Broil, Grill, Panbroil, Panfry, Roast)

LOIN

Leg Steak

SHOULDER

(Broil, Grill, Panbroil, Panfry)

Block Ready Loin (Roast)

Square Cut Shoulder Roast

Boneless Leg Roast (BRT)

(Braise Roast)

(Roast)

Loin Chop (Broil, Grill, Panbroil, Panfry)

Boneless Eye of Loin

Sirloin Steak

(Roast)

(Braise, Broil, Grill, Panbroil, Panfry)

Boneless Shoulder Roast (BRT) (Braise, Broil)

Tenderloin (Roast)

Boneless Sirloin Roast

Blade Chop (Braise, Broil, Grill, Panbroil, Panfry)

(Roast)

Arm Chop (Braise, Broil, Grill, Panbroil, Panfry)

Medallions (Broil, Grill, Panbroil, Panfry)

Top Round (Roast)

SHANKS

RIBS

Foreshank

OTHER CUTS Ground Lamb

(Braise)

(Broil, Grill, Panbroil)

Spareribs (Denver Ribs) (Braise Broil, Grill, Roast)

Hindshank Volcano Shank

(Roast, Braise)

Diced/Cubed (Braise, Broil, Grill)

Country Style Riblets (Dinner Ribs) (Braise, Broil, Grill)

Osso Buco Slices (Braise)

S U P E R I O R FA R M S . C O M

Burger Patty (Grill)

LAMB 101

Domestic Vs. Import TASTE • Breeding • American Lamb is bred for the meat while lamb from other countries is bred for the wool

• Mixed Grass and Grain Feeding

• American Lamb are fed a combination of mixed grasses and grain while imported lamb are generally only fed mixed grasses • Marbling • Tenderness • Mild flavor

Domestic Vs. Import VALUE • American lamb yields more meat on the bone than imported lamb and is comparable in price to other premium proteins VERSATILITY • American lamb’s mild flavor lends itself to a variety of flavorings and cooking methods

American Lamb Primals

SIRLOIN

RIB

LOIN

• LAMB CONSISTS OF 4 PRIMAL CUTS

BREAST

FLANK

FORESHANK HINDSHANK

LEG

SHOULDER

2. 3.

RACK LOIN

LEG

American Lamb Shoulder Cuts • Square cut shoulder roast • Boneless shoulder roast • Blade and arm chops

American Lamb Rack Cuts • • • •

Rib roast Crown roast Rib Chops – Single/double Frenched, Unfrenched

American Lamb Loin Cuts • • • •

Loin Roast Boneless Loin Tenderloin Loin Chops (T-Bones)

American Lamb Leg Cuts • • • • • • • •

Whole leg Short Cut leg Boneless/BRT Sirloin Top Round Hind Shanks Ground Lamb Stew Meat

Other American Lamb Cuts • Denver Ribs (Spareribs) • Foreshank • Neck

Contact Us Superior Farms Boston 115 Newmarket Square Boston, MA 02118 617-989-6316 bostonsalesdstro@superiorfarms.com Robert Goulart Northeast Sales Manager 508-962-9963 robert.goulart@superiorfamrs.com Marc Shuman General Manager Boston 617-989-9143 marc.shuman@superiorfarms.com