Recent Arrowhead Specialty Meats Press Releases


Willow Chef Tracy O'Grady and John Telge

"Tracy's Rib Rack" Previewed During
National Restaurant Show in Chicago

FOR IMMEDIATE RELEASE

KANSAS CITY, Missouri – October 5, 2010 – Becoming a barbecue champion requires hours of hard work, just the right technique and a combination of sauces and rubs that gets the attention of judges. But when it comes right down to it, it’s all about starting with the best meat available.

One of the hottest new teams in the barbecue capital of the world attributes much of its success to Vintage Natural Beef®. John and Diane Suman, owners of A Cut Above Natural Meats in Shawnee, Kan., recommended the premium meat to the Holy Smoke BBQ team, also of Shawnee.

“The leader of the team and I attend church in the same parish,” John Suman said. “He told me he was a novice at barbecue competitions, and I offered to sponsor Holy Smoke and see how they did.”

Suman also urged that the team try Vintage Natural Beef, a natural beef program that he’d recently been introduced to. A sample of Vintage Natural Beef had made him a believer. “My distributor gave me some samples, and I cooked them,” he said. “Vintage Natural has some of the best steaks and roasts I have ever eaten. I recommended them to some of my best customers, and they really liked them.”

“The head of the Holy Smoke BBQ team cooked both the beef they had been using and the Vintage Natural,” he said. “He had a blind taste test to see which one his wife thought was best. She picked the Vintage Natural both times, and it won both times.”

In competition against dozens of top teams, Holy Smoke was named grand champion of both the Shawnee Grillers Great State Championship and the Mission Battle of the Brisket. In fact, Holy Smoke has finished first in three of the 10 competitions it has entered so far this year.

The difference between Vintage Natural and other beef is obvious from the first bite, said Brad Feaster, business manager for National Beef.

“We are happy, but not surprised, to see the success of Vintage Natural Beef in competition,” he said. “We also are seeing more and more restaurants request this premium beef for their customers. The purity of the breed genetics, the natural, humane production practices and a specially formulated diet result in meat that is extremely tender and flavorful.”

Suman reminds his customers that they don’t have to be competitive cooks to enjoy the same great taste at home.

“A lot of older customers say it reminds them of the beef they ate when they grew up on a farm,” he said. “A woman in her 70s or 80s came in recently. She said she had grown up on brisket, and Vintage Natural was the best she had ever eaten.”

About Vintage Natural Beef

Starting with a pure, single breed of cattle, Vintage Natural Beef is the product of a small group of family-owned ranches dedicated to elevating natural beef to a higher level. Vintage cattle are raised in a unique ecosystem with moderate year-round temperatures and fed a wholesome corn-based grain diet for a minimum of 350 days. Because of this tight cattle supply and one-of-kind production process, all Vintage Natural Beef grades as USDA Choice or Prime, the top quality grades for tenderness, juiciness, and flavor. To learn more, visit www.vintagenaturalbeef.com.

Kansas City metro area restaurants interested in adding Vintage Natural Beef to their menu should contact Arrowhead Specialty Meats at 816-889-9333 or visit their website at www.gamemeat.com.


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SOURCES
Brad Feaster
Business Manager
National Beef
John Suman
Owner
A Cut Above Natural Meats
Shawnee, Kan.
(913) 825-4375


for PDF release click here

About blanc burgers + bottles

Blanc burgers + bottles is a premium burger restaurant with two locations in the Kansas City metropolitan area featuring Vintage Natural Beef in five of its premium beef burgers. At the end of April 2010, the partners are scheduled to open a new restaurant, b:2 A Burger Boutique, in Lee's Summit, Missouri. To learn more visit www.blancburgers.com.

About Vintage Natural Beef

Starting with a pure, single breed of cattle, Vintage Natural Beef is the product of a small group of family-owned ranches dedicated to elevating natural beef to a higher level. Vintage cattle are raised in a unique ecosystem with moderate year-round temperatures and fed a wholesome corn-based grain diet for a minimum of 350 days. Because of this tight cattle supply and one-of-kind production process, all Vintage Natural Beef grades as USDA Choice or Prime, the top quality grades for tenderness, juiciness, and flavor. To learn more visit www.vintagenaturalbeef.com..

Kansas City metro area restaurants interested in adding Vintage Natural Beef to their menu should contact Arrowhead Specialty Meats at 816-889-9333 or visit their website at www.gamemeat.com.

click here for PDF release


FOR IMMEDIATE RELEASE

Nation's Best Burgers Have Vintage Natural Beef under the Bun

(Kansas City, Missouri) - April 15, 2010 - Vintage Natural Beef ® is pleased to announce that it is the primary beef supplier of blanc burgers + bottles and applauds the Kansas City-based restaurants for recently being named the "2010 Burger Bracket National Champion" by Burgerbusiness.com. BurgerBusiness.com is an authority on burger menus and marketing. Its expertise is recognized nationally by such sources as USA Today, MSN Money, NPR Marketplace and many others. Its contest pits 64 of the top burger chains and independents in the country in four regional divisions. Competition is fierce and to win is an achievement. The complete bracket can be found at www.burgerbusiness.com. A newcomer to the Burger Bracket, blanc burgers + bottles' victory in 2010 was in no small part due to the use of a proprietary blend of Vintage Natural Beef in its burgers.

"We really like using Vintage Natural Beef," says Josh Eans, chef / partner of blanc burgers + bottles. "We sampled many beef programs out there and found that Vintage has superior flavor and consistency."

Vintage Natural Beef's exceptional flavor and consistency is a result of pure, single breed genetics with no added hormones or antibiotics and a 100% vegetarian diet. No other natural beef can match its tenderness, juiciness, and flavor.

"This is where top quality product meets craftsmanship," adds Dave Crum, culinary sales consultant with Arrowhead Specialty Meats, the Kansas City area distributor for Vintage. "Vintage is a breed apart from other beef programs just as blanc burgers + bottles is a breed apart from other burger restaurants. We look forward to working with them to create more bracket busting burgers now and into the future."

About blanc burgers + bottles

Blanc burgers + bottles is a premium burger restaurant with two locations in the Kansas City metropolitan area featuring Vintage Natural Beef in five of its premium beef burgers. At the end of April 2010, the partners are scheduled to open a new restaurant, b:2 A Burger Boutique, in Lee's Summit, Missouri. To learn more visit www.blancburgers.com.

About Vintage Natural Beef

Starting with a pure, single breed of cattle, Vintage Natural Beef is the product of a small group of family-owned ranches dedicated to elevating natural beef to a higher level. Vintage cattle are raised in a unique ecosystem with moderate year-round temperatures and fed a wholesome corn-based grain diet for a minimum of 350 days. Because of this tight cattle supply and one-of-kind production process, all Vintage Natural Beef grades as USDA Choice or Prime, the top quality grades for tenderness, juiciness, and flavor. To learn more visit www.vintagenaturalbeef.com..

Kansas City metro area restaurants interested in adding Vintage Natural Beef to their menu should contact Arrowhead Specialty Meats at 816-889-9333 or visit their website at www.gamemeat.com.

click here for PDF release


David Crum Joins Arrowhead Specialty Meats
Former Chef De Cuisine at Starker's Restaurant and bluestem is New Culinary Sales Consultant read more...

Arrowhead Specialty Meats Supplies Winning Chef at Food Arts Magazine’s 10th Annual Barbecue Contest
Berkshire Pork from Arrowhead is a proven winner!

KANSAS CITY, MO. (March 28, 2008) - - - During the National Restaurant Show in Chicago, Food Arts Magazine held its 10th Annual Championship BBQ and Cookout. click here to read full release

Arrowhead Specialty Meats Offers Le Québécois All Natural Veal
Humanely Raised Veal is Added to Arrowhead's Impressive Array of Top Quality Meats

Arrowhead Specialty Meats is proud to announce its newest specialty offering, Le Québécois All Natural Veal. click here to read full release

Chef John McClure Hosts Unique Akaushi Dinner with Dain Wines at Starker's Restaurant

Extravagant Five-Course Menu Celebrates the World's Best Beef that has a Traceable Heritage of 30 Generations click here to read full release

Sam & Harry's Celebrates the World's Finest Beef at the Akaushi Wine Dinner!

SCHAUMBURG, Ill. (Jan. 3, 2008) - - - In what will be an extremely memorable evening for beef lovers, or anyone who loves outstanding cuisine, Sam & Harry's will host an Akaushi Wine Dinner on Thursday, January 24, at 6:30 p.m.s. click here to read full release

New Product Japanese Akaushi Wagyu Beef

Holt, Mo. (Nov. 2, 2007) - - - John Telge, vice president of sales and marketing at Arrowhead Specialty Meats, announced that his company has partnered with HeartBrand Beef of Texas to add Japanese Akaushi Wagyu Beef to its already impressive list of gourmet meat offerings for chefs and restaurants. click here to read full release

Tracy's Rib Rack and Arrowhead Specialty Meats

ARLINGTON, Va. (June 19, 2007) - - - Chef Tracy O'Grady of Willow is always adding new dishes to her restaurant's menu, but now she is showcasing an extremely unique entrée that features a new cut of pork she developed...click here to read full release

Wil Jenny's Kobe Burgers

Holt, Mo. (May 29, 2007) - - - Kansas City has an extremely flavorful and century long history with beef, and on Monday, June 11, Wil Jenn''s salutes this tradition when they offer American Kobe burgers...click here to read full release