American Squab

Looking for a great beef alternative? Don't hide your head in the sand when it comes to Ostrich. Ostrich is a phenomenal "Red Meat". It offers a lean alternative to beef and has a close resemblance in appearance and flavor. Ostrich does, however, have a depth of flavor that surpasses those resemblances. Ostrich has become a very popular protein in the United States and is welcomed to those cutting down on richer meats. It shares a lean quality found in other birds, but blows them away in heartiness. Ostrich holds a multitude of applications. From rare grilled filet to smoked sirloin, the Ostrich is a bird that is more than just the word. Put a big bird on the board and your guests will be impressed.

Le Québécois calves are fed a natural diet and are free of sub-therapeutic antibiotics and artificial hormones. Strict regulations are followed... to maintain responsible ecological practices regarding livestock husbandry, soil and water management, waste management, and the elimination of chemical and mineral surpluses. Le Québécois farmers adhere to stringent government regulations that prevent animal waste from contaminating ground water or the local ecosystem.

Kangaroo meat is a fine textured soft meat with tender muscle fibers, virtually no fat and little connective tissue. Kangaroo meat is extremely healthy. Fat levels of kangaroo meat are typically 1-2%. This means the meat must be cooked rare and with care to avoid over cooking. It is clinically proven that the Kangaroo is a spectacular protein. Kangaroo meat is a staple on the menus of the US Olympics training center. It is a well-flavored meat with the intensity of the flavor ranging from subtle in young animals to distinctive in older animals. Kangaroo dishes respond well with aromatic spices and abundantly seasoned vegetables. Jump into Fall with an exotic on the menu.