2019 Winter Seafood Showcase

December 4, 2019 – Top chefs from around the Reno/Tahoe area came to the 2019 Winter Seafood Showcase at La Vecchia to taste some spectacular seafood featuring Pacifico Ocean Baja Striped Bass, NOVA scallops, Spanish octopus, assortment of oysters and Tsar Nicoulai Caviar!  Durham Ranch wagyu rib eye and tartare were also on the menu.  Thank you to Chef Travis and Chef Alberto at La Vecchia for a fantastic tasting menu and venue for our showcase.

 

 

 

 

 

 

Durham Ranch Products Proudly Offered at Natural Grocers

“Our standards ensure that all of our meat is naturally and humanely raised and our seafood is sustainably sourced, which we believe is the best for our customers, the animals and our environment,” said Kemper Isely, Natural Grocers Co-President. “We also believe our customers appreciate that we make this incredible quality and variety affordable.”

Natural Grocers maintains very high meat standards, which at a minimum for all fresh and frozen meat includes humane raising requirements, no hormones, no growth promoting drugs, no use of antibiotics, no land animal by-products and non-GMO feed is always preferred…

Read full press release here:  Natural Grocers Meat and Seafood Ranking System


Sierra Meat and Seafood Recognized for Top Sales of Certified Angus Beef®

Asheville, N.C. – Sept. 24, 2019 – Sierra Meat & Seafood, Reno, was recognized as the No. 3 Sales Volume Independent Specialty Meat Company Foodservice Distributor by the Certified Angus Beef ® brand. The award was presented at the brand’s Annual Conference, held Sept. 23-25, in Asheville, N.C. Brand partners at the conference, including meat processors, distributors, chefs, retailers and cattle ranchers, explored merchandising and marketing solutions to satisfy growing consumer demand for great-tasting beef.

Celebrating 30 years of offering the branded beef, Sierra Meat & Seafood excelled at offering middle meat steaks and Certified Angus Beef ® brand Prime to local restaurants. Team members participated in training and worked one-on-one with chefs and restaurateurs to identify the best cuts for the menu.