Featured Fish: Wild Alaskan Salmon

Fresh wild salmon — with a firm flesh and rich flavor tinged by the cold ocean — is best had from late spring through early fall. And it certainly is worth seeking out.  Thanks to its versatility with other flavors, its ease and speed of cooking, as well as a wave of good news about its healthful fats, salmon has become one of America’s go-to seafood choices.   Its flavor is mild and fillets are affordable. But advocates of wild salmon praise its flavor and its provenance as an American fish.  Salmon was a staple of early Native Americans.    Alaskan salmon boasts five varietals: king, sockeye, coho, keta and pink. Each has a distinctive flavor profile and preferred preparations.

Featured Meat: Creekstone Farms Premium Black Angus Vegas Strip

The Vegas Strip Steak® delivers tenderness, flavor and visual appeal. It weighs in at about 14 oz., but can be easily cut into smaller portions.

Tenderness is the most important characteristic in a beef cut. It is also the most challenging to deliver. The tenderness of the Vegas Strip Steak® is on par with the New York Strip Steak. It does not require aging or marinating to achieve tenderness.

Steak flavor can vary across cuts and steak lovers have their favorites. The Vegas Strip Steak® offers universally appealing, solid steak flavor that satisfies any beef craving.

While tenderness and flavor matter most, visual appeal can enhance the steak eater’s overall enjoyment. The Vegas Strip Steak® portions beautifully and works well in just about anything a chef can imagine. Portion size options include: (a) 4 – 6 oz., (b) 8 – 10 oz., and (c) 10 – 12 oz. Size specification can be tailored to fit a customer’s needs.

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