We track the menus at one-hundred of New York City’s most distinguished restaurants which has given us a unique perspective on ingredient sourcing. Although the farm responsible for producing a given ingredient isn’t always listed on a menu, it often is which has allowed us to track the sources of many meat products.
Below, we have outlined the suppliers within each major meat category. Be sure to keep an eye out for our vegetable edition this summer.
Creekstone Farms beef is proudly served at fifteen of the restaurants that we track, including Marc Forgione, Marea, and Red Farm. Creekstone Farms was founded over twenty years ago in Arkansas City, KS and has become a staple at fine dining establishments in NYC over the past decade. In fact, the majority of Pat LaFrieda’s beef is sourced from Creekstone Farms. The New York Times profiled Creekstone Farms in 2010 after its sudden rise to prominence.
We counted Niman Ranch on the menus of six restaurants including Batard and Fowler & Wells. Niman Ranch was founded in 1969 and is based in Oakland, CA. The company works with a network of over 700 small farms to source its meat and recently received the humane certification from Humane Farm Animal Care. Perdue purchased the business in 2015 and the founder, Bill Niman, is no longer with the company. Ironically, Bill Niman is a vegetarian.
Beef from Wrighteous Organics in Schoharie, NY is used at The Green Table. They are also the main beef supplier to Dickson’s Farmstand, a butcher shop in NYC located at Chelsea Market.
Marcho Farms of Souderton, PA supplies veal to Per Se and was founded nearly fifty years ago. The company is also in the lamb business and claims to be the largest veal and lamb producer in the United States.
Wagyu suppliers cited on the menus include Imperial Wagyu Beef and Miyazaki Wagyu. Imperial is based in Omaha, NE and supplies Daniel and Riverpark, while Miyazaki is based in San Francisco, CA and supplies Per Se. Imperial’s meat is sourced from farmers in the United States and Miyazaki imports its product from Japan.
Other beef suppliers mentioned on the menus we track include Allen Brothers based in Chicago, IL (used at Crave Fishbar) and Snake River Farms based in Boise, ID (used at Per Se).
Kobe beef has been mentioned on four of the menus that we track, and while no suppliers were credited, the beef is often highlighted as “American Kobe Beef” on the menu.
Heritage Foods, based in Brooklyn, NY is mentioned as the supplier of pork ribs to three of the restaurants in our database including Mario Batali’s Del Posto. As the name suggests, the company focuses on heritage breeds, traditional breeds raised for generations, and they source their meat from small farms across the country.
The restaurant Print has featured Raven & Boar pork on their menu. Raven & Boar is a farm in Columbia County, NY that predominantly raises the Large Black, Glouchester Old Spot and Red Wattle breeds.
Heritage Farms based in Goldsboro, NC (not to be confused with the aforementioned Heritage Foods) supplies its signature Cheshire Pork to Black Barn. Heritage Farms also supplies its pork to restaurants in Japan.
St-Canut Farms provides the suckling pig for Daniel’s “Cochon de Lait” dish. The Canadian farm specializes solely on the production of milk-fed piglets.
Bacon providers include Neuske’s, Benton Country Hams and Roaming Acres Farm.
Neuske’s, was founded in Wittenberg, WI during the great depression and specializes in producing applewood smoked bacon along with other specialty meat products.
Also a long-tenured operation, Benton Country Hams is based in Madisonville, TN and was founded in 1947 by Albert Hicks, a dairy farmer who expanded his operation.
A supplier local to NYC, Roaming Acres Farm is based in Lafayette, NJ and raises Berkshire Hogs in addition to bison and ostriches.
Several farm-raised salmon providers have made it onto NYC menus.
Atlantic Sapphire, based in Denmark, raises its fish with a land-based recirculating aquaculture system. The company recently received a strong rating from the Monterey Bay Aquarium which runs the Seafood Watch rating system. This fish breed is used by Oceana Restaurant.
Additionally, the following companies produce their fish in netted enclosures in the sea:
- Ora King in New Zealand (used at The Musket Room)
- Hidden Fjord in the Faroe Islands (used at Cafe Cluny)
- Loch Duart in Scotland (used at The Polo Bar at Ralph Lauren)
- Skuna Bay in Canada (used at ABC Kitchen)
Atlantic Grill and Blue Water Grill both serve Joe Catalano’s “catch of the day.” Catalano runs a fish market on Long Island and was (and perhaps still is) the fish buyer for B.R. Guest Restaurants, the owner of both Atlantic Grill and Blue Water Grill. The Village Voice wrote an interesting profile on Catalano and the NYC fish buying industry.
The chicken supplier that appears more than any other in our menu database is Sullivan County Farms. Their chicken appears on six of the menus, including Gabriel Kreuther, Atlantic Grill and Little Park. Sullivan County Farms is based in Smallwood, NY which lies in Sullivan County, just a two hour drive north of New York City.
In addition to supplying pork to many NYC establishments, Heritage Foods is also mentioned as the chicken supplier to multiple restaurants that we track including Union Square Cafe and Print.
Beyond Sullivan County Farms and Heritage Foods, there are several other chicken producers that are mentioned on the menus including:
- Clark & Sons Poultry in Edmeston, NY (used at Monument Lane)
- Cascun Farm in Greene, NY (used at Cookshop)
- Lancaster Farm Fresh Cooperative in Lancaster, PA (used at the Clocktower)
- Scattered Acres Farms in Catawissa, PA (used at Upland)
- Violet Hill Farm in West Winfield, NY (used at Tocqueville Restaurant)
When it comes to chicken eggs, Squire Hill Farm is the only egg supplier mentioned on the menus that we track. Squire Hill’s eggs have been featured at Per Se and Tocqueville Restaurant. Food & Wine published an interesting story about how Per Se began using Squire Hill Farm as a supplier after a sales e-mail from a 16 year-old.
Hudson Valley Foie Gras supplies foie gras to ten of the restaurants that we track, including Bouley, Daniel and Per Se. Based in Ferndale, NY, their products are distributed by D’Artagnan and their sister company, Hudson Valley Duck Farm, can be found at farmers markets in NYC year round.
While Hudson Valley Foie Gras provides foie gras to NYC’s top dining establishments, there are several other duck farms which provide duck meat.
The Rohan Duckling breed, also distributed by D’Artagnan, appears on the menus at Craft and Le Coq. D’Artagnan is based in Union, NJ and the product is a hybrid species of heritage breeds.
Liberty Ducks, based in the Bay Area, provides Per Se with its Pekin duck. The company was founded in 1992 by a fourth-generation duck farmer.
On the menu at Nerai, there is currently a Duck Moussaka with the meat provided by Crescent Duck Farm, an Aquebogue, NY farm which is said to be Long Island’s last duck farm in operation.
Per Se currently has quail on the menu which is sourced from Diamond H Ranch in Bandera, TX. The ranch raises Bobwhite quail in pens which are designed to keep them “as wild as possible.” Contact with humans is minimal and “vegetation in the pens provide cover, supplemental food, and obstacles to fly over encouraging wing strength.” Quail (either meat or egg) is currently offered on seventeen of the one-hundred menus that we track.
Squab from Thomas Farm is currently on the menu at Le Coq, but it has also been featured at Daniel, Picholine and Per Se. Squab, a young domestic pigeon, is currently offered on eleven of the menus that we track.
Turkey, goose, pheasant and guinea hen also appear on the menus, although no farms or suppliers have been credited as of yet.
Blue Water Grill serves a lamb shoulder sourced from Lava Lake Lamb in Hailey, ID. The animals at Lava Lake are grass fed and graze on a range that is nearly one million acres in size. The farm sells many lamb-based products, including lamb dog treats.
In addition to providing beef to many restaurants, Niman Ranch also supplies lamb to Jean Georges.
While no other lamb providers are listed on the menus in our database, Colorado is credited as the source of the lamb used in nine dishes. The Denver Post wrote an interesting article on why Colorado lamb is the preference of chefs thousands of miles away.
Vension is currently being offered on thirteen of the one-hundred menus that we track, with Millbrook Venison Products credited twice and Highland Farm credited once.
Millbrook Venison Products, based in Millbrook, NY, raises three different species of deer and harvests their animals on-site.
Highland Farms was founded in 1989 and is based in Germantown, NY. In addition to deer, they raise bison, mouflon lamb and ostriches. They sell several unique venison products including venison jerky.
We will continue to add to the list of meat suppliers as more are named on menus.
What farms have you seen mentioned recently?