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News Coverage

Cheap gourmet: Luxe dining for less. By Phil Vettel | TRIBUNE CRITIC

Sure, you know about sumptuous dinners that feature caviar, foie gras and the like, as well as experimental restaurants whose dishes are works of art and/or science. click here read full release
 

A Cut Above. By M. STEELE BROWN

Arrowhead Specialty Meats succeeds with Grade A products, customer service .... click here read full release
 

Tailgaters got game and go beyond burgers and brats. By LAUREN CHAPIN

'Tis the season to tailgate. And those hard-core sports fans who want to really skewer their opponent? They cook'em and eat'em .... click here read full releas
   

FOOD & WINE Magazine September 2007. By Nick Fauchald

'Tracy O'Grady, the chef at Willow Restaurant in Arlington, Virginia, worked with her butcher to create a cut of pork dubbed the "two-bone rib rack"m .... click here read full release
 

The Washington Post and "Tracy's Rib Rack"

For five years, Willow executive chef Tracy O'Grady has been obsessed with doing something new with pork. Not just a dish, but an entirely new cut of the meat that no other chef had tried ... click here read full release
   
 

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