Specialty Items

More information... CLICK HERE

Halperns' on Social Media...

Twitter... HERE   Facebook... HERE  
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YouTube... HERE   LinkedIn... HERE

1855 Premium Black Angus Beef

The Power of Black Angus

For those interested in the promotional power of a breed-specific choice beef program, the quality of 1855 Black Angus delivers like no other.

• The Black Angus breed is known throughout the world for delivering a phenomenal eating experience with rock solid consistency.
• Consumers respond to the Black Angus name on menus and in meat cases.
• Strong consumer pull of the Black Angus name means increased purchase intent and higher returns.

The Unparalleled Quality of the 1855 Brand™
When you combine the power of the Black Angus name with the exceptional eating experience of the Halperns' 1855 Brand, you get the best of both worlds.

• Halperns' 1855 Brand Premium Black Angus Beef program goes beyond typical Angus programs, thanks to an unprecedented level of consistency and quality assurance.
• Upper 2/3 USDA Choice, hand selected for ideal marbling.
• Aged minimum 21 days for maximum tenderness.
• Bright cherry red lean and finely textured.
• A government certified program.

Incomparable Cattle Selection & Availability
No one starts with a bigger selection of the very best Black Angus cattle than we do and only 10% of those already superior cattle measure up to our standards.
Our inventory of 1885 Premium Beef is extensive and aged to perfection.

Click on link below for more information...
https://youtu.be/3zCk1FKJBW8

Super Prime

Dry Aged Beef

Aging

Proper aging is the next step in developing the best-tasting beef. Scientific research has shown that to maximize proteolytic degradation, or the breakdown of connective tissue, a minimum of 21 days age is required. We know from our experience that certain cuts benefit greatly from even more age. Our coolers are monitored on a consistent basis and maintained at optimum temperatures to allow us to go up to 45 days and beyond for those customers who request it.

In addition to traditional wet aging, we are also pleased to offer dry aging, known for its deep rich complex flavor. You have never had a better steak than a Halperns’ dry aged-steak.

Halperns' Portioned Meat Guide

Black Diamond Steaks & Chops

Halperns' has launched the Black Diamond Steaks and chops programs for the most discerning customer, who can be assured of receiving the finest steaks and chops money can buy. the bone-in and boneless steaks and chops are all perfectly aged, precision-cut USDA prime.

• Breed - All Angus type
• Feed - Midwestern corn-fed, for a minimum of 150 days
• Purchasing - Halperns' only buys beef from a handful of select growers located in the heartland of America. These corn-fed Angus type cattle are known for having the richest marbling and finest texture.
• Selection - Once the beef arrives at Halperns', it must pass our rigorous selection process. We look at each and every loin of beef, and select only the best cuts for our Black Diamond label. We look for firm, white fat; excellent muscle confirmation; exceptional marbling; a firm texture; and a deep, ruby-red color.
• Aging - These sub-primals, following selection, are placed on racks in our aging cooler (specially designed for this purpose, with 360-degree airflow and temperatures that are kept between 36-38 degrees) for a minimum of 30 days.

Click Here for more information.

Angus Tomahawk Ribeye Chop

KOBE BEEF

W. Black Aussie Wagyu Beef

Lamb

As versatile as it is traditional, lamb continues to be one of the most dynamic center-of-the-plate options. Halperns’ inventory is packed with options, from heavy domestic product to a full selection of imported items. You will certainly be able to find an item and a price point to fit your menu needs. One of our highest quality suppliers in this category is The Grove Meat Company.

Where the Quality Originates

At The Grove Meat Company, Inc., the finest and freshest USDA Choice and Prime American Lamb is all we process and distribute. This was established in 1980 when Salvador Aguilar first opened the cooler doors of the Grove Meat Company. Quality is what would separate his lamb company from all the others. And so has it remained to this day. His experience with lamb dates back to the 1950’s and his interest in serving his customers with highest regard goes back even further. This dedication has been forwarded on to the second generation, his sons. It is from their skill and knowledge that Grove can guarantee only The Finest in American Lamb and will continue to do so in the years to come.

Imported Lamb

Australian Lamb is available to U.S. customers in a variety of product lines and numerous cuts and sizes. Halperns’ is proud to feature a couple of different brands, both harvested to our demanding specification is truly the next generation of lamb. Imported Australian Lamb is featured on so many menus these days. Australian lambs are raised on the country’s unspoiled pastureland, without unnecessary hormones or antibiotics. The genetics results in a lean, flavorful, all-natural product. Stringent feed management practices and selection processes, coupled with strict product specification, consistently produce a quality product. Australian Lamb is naturally aged for tenderness and the mild flavor offers unsurpassed freshness, quality, and value on today’s menus.

In addition to the Australian Lamb, which is predominately available fresh, we also feature lamb from New Zealand. New Zealand Lamb is typically available frozen.

Charleston Chop

Trying to balance your food cost and quality level while giving your customers highly sought after items is no easy task. That’s why we’ve partnered with Grove Lamb to bring you the Charleston Lamb Chop.

This is 14-16 oz of pure succulent American lamb with no kernel fat or deckle.

Perfect for Crusting, Grilling, or Roasting. The eye is large, clean, and bursting with flavor. Single bone only, French- cut and squared on the bottom for presentation.

True North Atlantic Cold Water Salmon

Sustainability...

Sustainable Seafood

Sustainable Seafood is one of our industries hottest topics. Over the last several years food service has experienced a heightened public awareness of what they are eating and how these products are grown and harvested.

Along with a more mindful approach to food source, has come a more mindful trend toward sourcing environmentally responsible product. Halperns' has fully embraced this movement and provides our customers with a wide range of Fresh Seafood that is harvested from well managed fisheries who maintain healthy species population.

We also have developed strong relationships with several "day boat" fishing fleets. In addition, we have allied with several farms and suppliers in an effort to support and promote sustainable aquaculture, including "Cleanfish".

Whether you are looking for a Wild Caught, hook and line fresh catch or a trademark farm friendly brand, Halperns' is sure to bring a variety of environmentally responsible prizes to your menu.

Green Initiatives

From the farm to the table, sustainable agricultural practices are one of the hottest trends in the foodservice industry. Halperns' is committed to helping our customers achieve their environmental objectives, as well as incorporating an ever-growing number of green initiatives into our own operations. On the seafood side, we are MSC Certified; we sell a tremendous amount of "Cleanfish" products and focus on sustainable species properly caught. Many of our fish come from day boat fleets whose practices reflect our corporate philosophy. On the meat side, we sell products from Niman Ranch, Harris Ranch, Naked Beef, as well as our own Southeast Family Farms line. Whether you focus is "All Natural", or "Sustainably Raised" or "Local" or "Grass Fed", we have one or more products for you and your guests.

Whenever possible, we buy from local farmers and producers. In addition, we partner with national companies who have devoted significant resources to practices that protect the environment. Halperns' also contributes to the sustainability cycle through efficient transportation and fuel conservation. Our expansion into five facilities has created local distribution hubs reducing the miles driven back and forth. We also restrict fleet speed to reduce fuel consumption and provide financial incentives to drivers who further diminish fuel costs, returning a portion of the savings to them.

In addition, if you peek at the products inside those trucks, the packaging material is in keeping with the corporate environmental story. Our boxes contain a large portion of recycled content; we're engaged in related recycling and composting efforts; a portion of the film wrap is derived from recycled water bottles; and we've instituted an impressive pallet recycling program.

Our green initiatives extend into our operations. A total energy conservation system in our primary production facility has achieved a 30 percent energy reduction. Motion sensors connected to our lighting system, along with condensed production schedules, have decreased related energy needs by 15 percent. And, we save tens of thousands of gallons of water annually by converting many cooling systems to efficient, closed-loop glycol-based equipment.

These combined efforts are not just good business practices; they are the wave of the future as we join others in the foodservice industry to reduce our impact on the world. As we move toward the future, we will continue to explore the path that leads to greener pastures.

Halperns' is proud to offer only the highest-quality proteins from suppliers that reflect our commitment to quality and match our drive to exceed your expectations. We manage a consistent supply of "All Natural" and "Sustainable" offerings from our vendors that will keep you on the culinary cutting edge.

Carolina Catch

Halperns' is bringing in dayboat/hook & line caught fresh catch from Murrels Inlet.

Depending on what is running....

Gag Grouper, Scamp Grouper, B-Liner Snapper, Hog Nose Snapper, Trigger, Jolt Heads, Red Porgy, Amberjack, Mahi Mahi, Grunts, Rock Hind and more.

Availability is year round - only regulated by weather conditions and catch restrictions.

10KO2R Packaging

Halperns’ fresh seafood department, commitment to quality is applied to every aspect of the cycle. All fillets and portions are specially packed to ensure maximum freshness. The 10K02R packaging system we employ has revolutionized the fresh seafood industry and is an integral part of our cut fish program. These state of the art bags allow the fish to breathe out, but do not allow oxygen or any contaminants into the bags. The fresh fish stays protected from its environment and shelf life is greatly enhanced. This system allows us to customize packaging to your individual specifications and provides you with maximum storing efficiencies. Halperns’ is proud to offer this industry-leading, cutting-edge packaging as a complement and added bonus to our superior fresh seafood program.

Foie Gras Bratwurst

Bella Bella Foie Gras

Fresh Ground Burger Blends

Benton's Smokey Mountain Country Hams

Started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. 

Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. 

Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many customers prefer.

Bin 54 Steak & Cellar

Bin 54

(919) 969-1155 1201-M Raleigh Rd.
Chapel Hill, NC 27517

MSC launches film 'Sustainable Seas'

The science behind the Marine Stewardship Council (MSC) program is explained in the new film 'Sustainable Seas' launched today. The film explores the MSC environmental standards and the measures that fisheries are required to achieve in order to receive MSC certification.

Featuring interviews with scientists, fisheries and environmental organizations the documentary demonstrates how fisheries are evaluated, what certification means for those fisheries and the benefits to the environment.

Case studies from across the globe

Filmed in Southern England, Scotland and South Africa, the ten minute documentary uses animations to explain the MSC sustainability standard, and visits two fisheries which have been through the MSC certification process.

The fisheries featured are SFSAG North Sea haddock which was certified as sustainable by the MSC on 29th October 2010 and South Africa hake, certified as sustainable in April 2004 and re-certified in March 2010.

Focusing on the MSC's environmental standards, the film explores the 'scoring system' which has been developed over the past decade with the help of hundreds of international fisheries and environmental experts. It is comprised of 3 core principles that require:

1. healthy fish stocks
2. that the fishery does not jeopardize the supporting ecosystem
3. that management systems ensure the long-term future of all resources

Why we made the film

David Agnew, MSC Standards director said "The MSC’s view of sustainability involves looking beyond just the quantity of fish caught and the stock’s ability to regenerate. It also requires review of the impact of the fishery on the ecosystem in which the fish live, on other fish that are caught, and on the habitat that is encountered by the fishing gear. We hope that the Sustainable Seas film will demonstrate the MSC environmental standards in an enjoyable and informative way and be an educational tool for scientists, fisheries, policy makers and environmental science students".

Click on image above to start video.

Preferred Fine Foods

Founded in 2005, Preferred Fine Foods has a passion for high quality hand made products.

 

They take the time and special effort to find or develop those products to make them available to our customers.

 

They are your best resource for ideas that can expand your menu, save time, labor and increase your profitability.

 

They strive to build a strong relationship between Chefs, Distributors and Manufactures to allow for the free flow of creative ideas!

 

Hand crafted unique hors d'oeuvres for the most discriminating of chefs.

Shown below are pictures of a few of our most popular items...

Click on Picture to Enlarge Image

1.    Spicy Beef Empanada

2.    Beef Wellington Puff

3.    Mini Kobe Cheeseburger

4.    Quince & Manchego Phyllo Star

5.    Chicken Coconut Finger

6.    Chicken Saltimbocca

7.    BBQ Chicken Biscuit

8.    Chicken Marsala Pot Pie

9.    Mac & Cheese Popper with Ham

10.  Cheddar Biscuit w/ Black Forest Ham

11.  Chicken & Cheese Quesadilla

12.  Mini Meatball Parmesian Sandwich

13.  Lobster Cobbler

14.  Wild Mushroom Phyllo
15.  Bella Flora Puff

Niman Ranch Heritage Pork

Ahead of the Rest
Niman Ranch's animal handling protocols are the industry standard. The animals are raised outdoors and allowed to root and roam as nature intended.

Superior Breeds
Niman's uses specific breeds in their pork production. Berkshire, Chester Whites and Durocs all are known for superior marbling and tenderness.

Never Ever
Niman never uses and added hormones or antibiotics and the animals are fed a 100% vegetarian diet.

Sustainability
Niman Ranch is the industry leader in sustainable agricultural practices. They use the nation's largest network of US family farmers, supporting a traditional American Way of life. They practice crop rotation and the use of alternative energy sources, ultimately protecting our water supply and preserving the land for generations to come.

To go to their web page just click... HERE.

Niman Ranch Pork Tomahawk Chop

Niman Ranch Pork Tomahawk Chop

Heritage Berkshire Pork

Kan Kan Pork Chop

For more information... CLICK HERE

Dr. Joe's Ducks

Manchester Farms

Manchester Farms is the oldest, most respected, and largest producer of farm raised quail in the United States. We pride ourselves on the quality of our products and the exceptional customer service we provide to our distributor, restaurant, and retail customers. You will not find better customer service anywhere in our industry. In 1974, our first year in commercial production, we processed over 23,000 quail the whole year. Now we average processing over 110,000 birds per week. We do all this with no antibiotics or growth hormones.

For the full story... CLICK HERE.

Carolina Poulet Rouge

(poo-lay' rooj fare-myay' do pee-moan')

"The Other Red Meat"

• An original Label Rouge rustic breed from France
• Never before grown in the U.S.
• Grown following Label Rouge standards
• Air chilled
• Grown on small farms in Piedmont, N.C.
• No antibiotics, hormones, growth stimulants
• Fed all-grain diet with no animal byproducts
• Regarded as the chicken with the finest culinary qualities in the world
• Enhanced flavor, great meat texture, very thin skin

Please check out this short video clip... CLICK HERE

POULET ROUGE FERMIER (Red Heritage Chicken): In North America, all commercial, natural and organic chickens are produced from very similar genetic stock, which are fast growing, white feathered birds that grow to 5#-7# in about 6 weeks. Although this bird is very efficient in feed conversion and growing time, it lacks the culinary qualities of birds grown in specialty programs in Europe and other parts of the world. A market exists for chefs in fine dining restaurants to offer their guests a chicken that is distinguishably different from chickens served in casual dining and fast food restaurants whose menus are priced much lower. The same needs exist for specialty retailers to be able to offer poultry products that are different from their chain store competition.

This information is from the Joyce Foods Web Page.

Safety & Logistics

Facility Safety

With over 100,000-plus square feet of specialized temperature-controlled refrigerated storage and processing space, Halperns' operates one of the largest food service meat specialty facilities in the United States, completely dedicated to center-of-the-plate proteins.

SAFE IN OUR HANDS

Food safety is paramount to our operation. We are inspected and certified by outside agencies whose requirements exceed those of the USDA. We inspect our suppliers' facilities to ensure wholesome practices on their part, and we take the extra steps necessary to provide you with the assurance that we strictly manage a system that safeguards the products we deliver to your door.

COMMITTED TO FOOD SAFETY

• HACCP- Halperns' is a further processing facility operating under an established Quality Assurance Program and a fully implemented HACCP Plan with all appropriate Critical Control Points identified.
  
• Quality Assurance-Halperns' offers the guarantee that the goods we sell have not been adulterated or altered as defined by the Federal Food, Drug and Cosmetic Act (United States Code, Title 21, Chapter 9, Section 342).
  
• Metal Detection-All Halperns' Cut Product passes through a Fortress Metal Detector that is more sensitive than USDA requirements.
  
• Sanitation-Second to none in the industry, 100% of Halperns' employees are committed to our total operation sanitation program. Our production is stopped 8 hours/day for a deep clean. We do a weekly sanitation fog of our production areas to eliminate all environmental bacteria. We also go the additional mile with our truck sanitation program to ensure that deliveries are made on clean trucks.
  
• SANOVA-As an intervention step Halperns' has committed to a 360o Anti-Microbial wash that exceeds the requirements of the USDA. Recent verifications have shown over four times the required reduction in harmful pathogens.
  
• Temperature Control-From receiving to storage, production and shipping, our docks, coolers, freezer and production rooms are monitored and maintained 24 hours a day. All areas of the facility are kept well below Critical Limits in order to extend shelf life and to eliminate the incidence of spoilage bacteria growth.
  
• Process Control-No raw material boxes ever enter the processing area. All raw material packaging is sanitized before entering the processing area. Knife dip stations are available in five locations throughout the cut shop to sterilize processing equipment.
  
• Product Separation-Halperns' is compliant with all required species separation throughout storage and production areas.
  
• Good Manufacturing Practices-Halperns' employees are issued a clean BioSmart smock, apron, hair and beard net and a sanitary bag with new, nitrile and cotton gloves, sleeves and plastic apron daily. Employees must remove all jewelry, walk through a sanitizing foot foam, and are required to wash hands with an approved E2 hand soap. No gum, food or drink are ever allowed in the processing areas.
  
• AIB-Halperns' voluntarily participates in third party audits. We currently hold the highest possible ranking of "Superior" with AIB.

More Pictures of Operation... Click Here.

Farm to Table Menu ~ Jefferson Landing

Created By Chef Mathieu Robinson

For More Information About Jefferson Landing... CLICK HERE