A quick look at the latest trends in the meat and restaurant industry.

Vaca Vieja

🌟 Discover Vaca Vieja, the chef’s choice for superior flavor, tenderness, and quality. 🌟

Sourced from mature cows, Vaca Vieja beef offers a unique blend of nuanced flavors and exceptional marbling, elevating every dish to culinary perfection. As cows age, their meat develops richer intramuscular fat distribution, increasing marbling that enhances taste complexity and succulence.

Vaca Vieja beef is prized by chefs worldwide for its unparalleled depth and flavor refinement. The longer maturation process of the animal contributes to the development of deeper umami notes and a more pronounced beefy taste profile, making it the ideal choice for creating unforgettable dining experiences. Elevate your restaurant’s menu with the exquisite taste of Vaca Vieja beef and delight your patrons with the ultimate expression of gourmet indulgence.

Join us in our commitment to sustainability and ethical sourcing. By repurposing mature cattle, we champion a greener approach to agriculture, reducing waste and honoring the natural life cycle of these majestic animals.

Tomahawk Pork

The Pork Tomahawk is a show-stopping centerpiece for any meal, characterized by its thick, bone-in cut reminiscent of a tomahawk axe. This impressive pork chop is renowned for its exceptional flavor and tenderness, thanks to its generous marbling and succulent meat. Whether grilled to perfection or roasted to a golden brown, the Pork Tomahawk promises an unforgettable dining experience, sure to impress even the most discerning palates.

What to look for in a quality Tomahawk Pork Chop

  • Abundant marbling throughout the meat for optimal flavor and tenderness
  • Vibrant pink color indicating freshness
  • Substantial thickness of the bone-in cut
  • Firm yet yielding texture
  • Savory aroma promises a delicious dining experience

Japanese Waygu Beef

We often get asked—what is this Japanese Waygu beef that everyone is asking about?

Japanese Waygu refers to a specific breed of Japanese cattle with unique genetic qualities that produces substantial marbling of fat on the inside of the muscle tissue. Not every cow can do this. The Waygu cow metabolizes the fat internally, so the meat contains a higher percentage of fatty acids than ordinary beef. Farmers go to great lengths to make sure that their Waygu cattle are raised in stress-free conditions with a constant supply of fresh water, ample grazing and careful oversight. Since stress creates cortisol, which can deteriorate the quality of the beef, every step is taken to eliminate any stressful conditions.

There are a couple things that make Japanese Waygu beef stand out.

  • Japanese Waygu comes from a purebred cow
  • All Japanese Waygu beef are subject to a two-factor rating system–Yield Score and BMS
    The yield score is more important to the farmer as it indicated how much meat you will be able to get off the bones, while the BMS score indicates the Beef Marbling Score with the higher number meaning more marbling.

Japanese Waygu beef contains a higher percentage of omega-3 and omega-6 fatty acids and has more monounsaturated fats that other beef. This creates a sweet and savory flavor with a melt-in-your-mouth level of marbling. Servings tend to be smaller because the beef is so fatty and rich.

American (Domestic) Waygu Beef

American (Domestic) Wagyu Beef is produced to an elevated standard at every step, beginning with authentic Japanese Wagyu bloodlines. Crossing the legendary genetics of registered Wagyu bulls with top-performing American cows results in a consistently flavorful, highly-marbled beef.

The origins of Wagyu cattle date back hundreds of years to Japan, but American Wagyu cattle are born and raised on American family farms that aim to produce beef at the highest possible standards. Cattle are fed a grain-based, 100% vegetarian diet for a minimum of 400 days—no antibiotics, added hormones and minimally processed.

With American Wagyu  you can expect buttery marbling and a robust beef flavor.

Imperial American Waygu Beef

Berkshire Pork

Berkshire pork, also known as Kurobuta in Japan, is a 300-year-old breed that has its origins in the English county of Berkshire. In the United States, the American Berkshire Association has used a registry system since 1875 to certify genetic purity, pedigree history, and DNA testing, which ensures the breed remains unadulterated.

Many other pork products available today have been bred to have very little fat making the taste more akin to chicken. In contrast, the pork from Berkshire hogs has exceptional marbling and a significant layer of back fat and flavorful juices, making it tender and succulent with a distinctive porky flavor.

L & L Packing works with farms that are dedicated to raising their hogs responsibly. This means that their herds receive no growth hormones or antibiotics, are fed uniform feed rations, and are humanely handled. The end result is consistently tender and flavorful tasting pork.

Berkshire Pig happily resting on straw

Pre-Portioned (Portion Controlled) Meats

The Covid-19 pandemic has taken a toll on the food service industry and many restaurants have had to make creative cost-saving steps to stay in business. Pre-portioned meats can offer ease, convenience, and cost savings. Not being able to reliably forecast your indoor and take-out demands mean you may be unsure of what to inventory. With pre-portioned meats, you only take out what you need, when you need it. The rest stays safe in the freezer.

L&L Packing is proud to offer vacuum-sealed portion controlled meats, trimmed to your specifications.