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Imported to North America in 1968 from France, Limousin is known throughout the world as the leading breed for carcass quality and yield. Over time the Limousin breed adapted to the not so ideal terrain and environment of France and this allowed the animals to develop a little leaner.
Limousin cattle excel in feed efficiency and have proven to consume less than other animals of the same size and yet perform to equal or superior levels. Limousin genetics add muscle, therefore extra weight at weaning, and the blend of Limousin and Angus blood makes for the perfect carcass recipe with yield and marbling. Consumers recognize Limousin meat for its leanness and its fine grain, and maximum beef quality to create an exceptional and healthy experience.
There is an ongoing debate that asks the question, “Which is better: fresh or frozen meat?” Our experience has been that there is no difference in quality. We’ve tried blind taste tests and our chefs have cooked all different ways. The beef tastes and looks exactly the same. In fact, our frozen beef may be better because it’s packed and frozen immediately as compared to fresh, conventionally marketed beef that goes through an aging process during handling and delivery. However, there is a perceived difference. Many advertisers out there claim fresh, never frozen is better but that’s marketing.
The fact is you don’t have to worry about spoilage and frozen is simply easier to handle, and you can buy in bulk and use it later. How many times have you purchased fresh items only to throw it in the freezer when you don’t use it? It’s all about convenience today and when you think about no downside in losing quality, frozen is the way to go. We’ve been doing this for years and it just works.
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4306 West Sterling Road
Burbank, Ohio 44214