Perishable Products

We are the premier provider of fresh and frozen beef, chicken, pork & seafood. Our goal is to provide the very best quality in the foods industry. Our quality control standards are high, because our experts are among the best in the business. Our goal is to always deliver best-in class service. We want you, our valued customer, to be happy. Here is a short list of our services:
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Fresh & Frozen Beef:
Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.

Beef muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak...). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, areground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, thebrain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, and the tendertesticles of the bull (known in the US as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.

Beef from steers and heifers is very similar, (all treatments being equal), except steers have slightly less fat and more muscle. Depending on economics, the number of heifers kept for breeding varies. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (orconcentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.
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Fresh or Frozen Chicken:
The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

The traditional poultry farming view of the domestication of the chicken is stated in Encyclopædia Britannica (2007): "Humans first domesticated chickens of Indian origin for the purpose of cockfighting in Asia, Africa, and Europe. Very little formal attention was given to egg or meat production.
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Fresh and Frozen Pork
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide,[1]with evidence of pig husbandry dating back to 5000 BC.

Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Pork is a popular meat in the Western world, and is also very common in Chinese cuisine. The religions of Judaism and Islam, as well as several Christian denominations, forbid pork. It remains illegal in several Muslim countries. Raw or undercooked pork may contain trichinosis, but advances in food hygiene have caused a decrease in cases.[2]

The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC.[3] It is believed to have been domesticated either in the Near East or in China from the wild boar.[citation needed] The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behavior in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
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Fresh and Frozen Seafood:
Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent these days. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.

The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

Most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animal. Some seafoods (kelp) are used as food for other plants (fertilizer). In these ways, seafoods are indirectly used to produce further food for human consumption. Products, such as fish oil and spirulina tablets are also extracted from seafoods. Some seafood is feed to aquarium fish, or used to feed domestic pets, such as cats, and a small proportion is used in medicine, or is used industrially for non-food purposes (leather).
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Other Food Products:
1.    Commodity Edible Oils: Vegetable, Corn, Canola, Sunflower, Extra Virgin, Pomace. Can be packed according to needs of individual clients.
2.    Grains/ Beans: Any and all varieties. Packed accordingly.
3.    Pasta Products/ Macaroni. Direct liason with largest domestic, and foreign mfg. Can meet price points based on Client's specifications.
4.    Fish: Canned, and Frozen
5.    Any and All types of Frozen food products. Directly from mfg.
6.    Dairy: All types, and qualities of cheese, and cheese food products. Butter, etc.
7.    Canned / Frozen Fruits, and vegetables.
8.    Key service we can offer. Consulting/Training Svcs. in all facets of Food Sales, Distribution, logistics, freight forwarding, product education, etc.  Could actually help clients set up a complete distribution company.
9.    Can offer Sourcing/Training Services to various Government Entities world wide with regards to sourcing, education, and proper handling of any/ all Food related products.
10.    Offer Private Label Development on customer's products. From Creative design, Branding of customer product, to sourcing, pricing, and delivery of product. Strict adherence to BBP, and specifications as required by client, and all participating govt. agencies.
11.    Meat, Poultry. Can access both Kosher, and Halal. Based on specific needs of client.