tag:blogger.com,1999:blog-87271678830149279352011-04-21T16:23:05.144-05:00Arrowhead Specialty Meats recipe blog for specialty meats and gamemeats along with latest news and events.Dacotonoreply@blogger.comBlogger151100tag:blogger.com,1999:blog-8727167883014927935.post-77138634514931501592008-06-21T11:01:00.001-05:002008-06-21T11:02:20.976-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kvxLN19RRsw/SF0mA7T1vcI/AAAAAAAAACk/kRoCnP3i0iI/s1600-h/BerkshirePork.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_kvxLN19RRsw/SF0mA7T1vcI/AAAAAAAAACk/kRoCnP3i0iI/s320/BerkshirePork.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5214365740927663554" /></a><br />It’s time to show your customers how delicious pork can be! Arrowhead Specialty Meats continues to offer the crème de la crème of pork, Berkridge Kurobuta, 100% purebred Berkshire pork. Berkridge is America’s top quality pork producer, starting with the elite Berkshire breed and adding its own recipe of special attention to create an unrivaled product. Berkridge pork products are naturally juicy and flavorful, with a deep, rich color, abundant marbling and extraordinary tenderness. Free of antibiotics, steroids and hormones, Berkridge pork retains the vibrant heirloom Berkshire flavor that makes the breed a legend in the industry.<br /><br />Berkridge pork product offerings include various hams, loins and ribs as well as bacon, and cheek meat. For decades, nearly all of the Berkshire hogs produced in U.S. have been exported at premium prices to Japan where the superiority of the black hog they call the “kurobuta” has been prized. But today, Berkridge is once again sharing the secret of tender, succulent, delicious pork with America’s top restaurants and discerning diners. Show your guests what they’ve been missing!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-7713863451493150159?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-70108140313257429942008-06-21T10:57:00.004-05:002008-06-21T11:01:03.571-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kvxLN19RRsw/SF0lIFKivgI/AAAAAAAAACM/utiwULj-eyg/s1600-h/veal_rack.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_kvxLN19RRsw/SF0lIFKivgI/AAAAAAAAACM/utiwULj-eyg/s320/veal_rack.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5214364764320480770" /></a><br />Kick that pasty white veal cutlet to the curb - now you can offer your guests top quality, naturally delicious veal! Arrowhead Specialty Meats is proud to announce its newest specialty offering, Le Québécois All Natural Veal. Where mass production techniques cultivate artificially enhanced meat, Le Québécois eliminates antibiotics and hormones and focuses on investing in the animals they raise. Unlike the bland, formula-fed veal of generations past, Le Québécois veal is rosy pink and has a delicate yet vibrant flavor.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kvxLN19RRsw/SF0ljNfBpmI/AAAAAAAAACc/yVeQM05pnKM/s1600-h/CarreVeau.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_kvxLN19RRsw/SF0ljNfBpmI/AAAAAAAAACc/yVeQM05pnKM/s320/CarreVeau.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5214365230410344034" /></a>Le Québécois veal offerings include racks, chops, tenderloins, cutlets and more. The final boxed product displays an identification number that corresponds to information from a tracking device that documents the animals’ movement through all stages of processing, for maximum consumer confidence. The small farming families that raise the meat operate in accordance with the Environmental Quality Act, the Food and Agriculture Organization of the United Nations (FAO) and the regulations of the Environment Ministry. Order some today and discover how good real veal can taste!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-7010814031325742994?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-79836350226219038632008-06-21T10:55:00.001-05:002008-06-21T10:57:01.995-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kvxLN19RRsw/SF0kxz6R8yI/AAAAAAAAACE/LqipIhKyB60/s1600-h/FoodArtsBBQ.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_kvxLN19RRsw/SF0kxz6R8yI/AAAAAAAAACE/LqipIhKyB60/s320/FoodArtsBBQ.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5214364381731746594" /></a><br /><span style="font-style:italic;">Arrowhead Specialty Meats Supplies Winning Chef<br />at Food Arts Magazine’s Barbecue Contest<span style="font-weight:bold;"></span></span><br /><br />During the National Restaurant Show in Chicago, Food Arts Magazine held its 10th Annual Championship BBQ and Cookout. Ten of the nation’s top chefs participated in the competition for the best barbecue dish. Three of these well-known chefs used meat from Arrowhead Specialty Meats, including the winner, Takashi Yagihashi of Takashi Restaurant in Chicago. His dish was Grilled, Braised Kurobuta Pork Belly with pickled daikon, cucumber, & steamed buns. The invitation-only event was attended by over 800 chefs and executives from the restaurant and food industry. <br /><br />“It is an honor to have won such a major competition,” stated winning chef Yagihashi. “The Berkshire pork from Arrowhead is an unbelievable product, so incredibly tender. I knew as soon as I saw the meat that it was outstanding. I’d call it the Kobe beef of pork!” <br /><br />Do try our Berkshire Berkridge pork, which we offer in a wide variety of cuts. It will make you a winner with your patrons!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-7983635022621903863?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-47164545919950746072007-10-17T09:25:00.000-05:002007-10-17T09:26:07.943-05:00Apricot-brandied duckling<br />Yield 4 servings<br /><br /><a href="http://gamemeat.com/pdf/apricot-brandied-duckling.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-4716454591995074607?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-26782617878739477162007-10-17T09:24:00.002-05:002007-10-17T09:25:11.012-05:00Salt and sugar baked pheasant<br />Yield 4 servings<br /><br /><a href="http://gamemeat.com/pdf/salt-sugar-baked-pheasant.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-2678261787873947716?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-71477997402576691272007-10-17T09:24:00.001-05:002007-10-17T09:24:36.452-05:00Stuffed Pheasant Roulade<br />Yield 2 to 3 servings<br /><br /><a href="http://gamemeat.com/pdf/stuffed-pheasant-roulade.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-7147799740257669127?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-90237071189142459362007-10-17T09:22:00.000-05:002007-10-17T09:23:40.844-05:00Quail and Mushrooms<br />Yield 4 servings<br /><br /><a href="http://gamemeat.com/pdf/Quail-and-Mushrooms.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-9023707118914245936?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-36548758814186699612007-10-17T09:21:00.000-05:002007-10-17T09:22:31.543-05:00Garlic Studded Loin of Venison with a Berry Reduction<br />Yield 6 servings<br /><br /><a href="http://gamemeat.com/pdf/garlic-studded-loin-venison.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-3654875881418669961?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-43561045466409620192007-10-17T09:19:00.001-05:002007-10-17T09:21:16.644-05:00Wild Boar Tenderloin and Shiitake Stroganoff<br />Yields 4 to 6 servings<br /><br /><a href="http://gamemeat.com/pdf/wild-boar-tenderloin-shitake.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-4356104546640962019?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-17765560247455695882007-10-17T09:18:00.000-05:002007-10-17T09:23:54.758-05:00Wood Grilled Buffalo Tenderloin with Wild Mushrooms and Port Wine Sauce <br />Recipe courtesy Jason Knibb, Sundance Resort<br /><br />Recipe Summary<br />Difficulty: Expert <br />Yield: 4 servings <br /><br /><a href="http://gamemeat.com/pdf/wood-grilled-buffalo-tenderloin.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-1776556024745569588?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-8799733045138351782007-10-17T09:17:00.000-05:002007-10-17T09:20:33.956-05:00ROASTED ELK <br />Recipe courtesy Stamie Koutouzis<br /><br />Recipe Summary<br />Difficulty: Easy <br />Prep Time: 5 minutes <br />Inactive Prep Time: 10 minutes <br />Cook Time: 50 minutes <br />Yield: 4 servings <br /><br /><a href="http://gamemeat.com/pdf/roasted-elk.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-879973304513835178?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-27744874060598336262007-10-17T09:16:00.000-05:002007-10-17T09:21:29.413-05:00Grilled Buffalo Rib-Eyes <br />Recipe courtesy Emeril Lagasse, 2001<br /><br />Recipe Summary<br />Difficulty: Medium <br />Prep Time: 15 minutes <br />Inactive Prep Time: 4 minutes <br />Cook Time: 20 minutes <br />Yield: 4 servings <br /><br /><a href="http://gamemeat.com/pdf/grilled-buffalo-ribeyes.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-2774487406059833626?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-19122320394140660472007-10-17T09:15:00.000-05:002007-10-17T09:20:47.363-05:00Red Wine Marinade For Ostrich<br />Recipe Summary<br />Difficulty: Easy <br />Prep Time: 5 minutes <br />Inactive Prep Time: 1 minute <br />Yield: 5 cups <br /><br /><a href="http://gamemeat.com/pdf/redwine-marinade-for-ostrich.pdf"><br />Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-1912232039414066047?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-87909681109666360002007-10-17T09:13:00.001-05:002007-10-17T09:20:33.957-05:00Grilled Elk Loin <br />Recipe Summary<br />Prep Time: 5 minutes <br />Cook Time: 30 minutes <br />Yield: 4 servings <br /><br /><a href="http://gamemeat.com/pdf/grilled-elk-loin.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-8790968110966636000?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0tag:blogger.com,1999:blog-8727167883014927935.post-56315072363962890212007-10-17T09:06:00.000-05:002007-10-17T09:20:33.957-05:00Elk Chop in Blackberry Port Sauce <br />Yield: 2 servings <br /><br /><a href="http://gamemeat.com/pdf/elk-chop-blackberry-port-sauce.pdf">Printable PDF of this Recipe</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8727167883014927935-5631507236396289021?l=gamemeat.blogspot.com' alt='' /></div>Dacotonoreply@blogger.com0