Skrei® Cod

Norwegian Cod treasured the world over for its beautifully white meat, delicate flake, and extraordinary flavor. Available for only a few short months each year, Norwegian fishermen brave the ferocious seas on the darkest, coldest nights of the year in pursuit of this sought-after catch.

■ Long line wild-caught
■ 170gr fixed weight (ideal for main course)
■ Only use "loin" section (most premium part on fish)
■ MSC certificated


Atlantic Salmon

Norway have been a pioneer in farming of salmon, and have since the break through of farming in sea pens in the 1970's kepts its position as the worlds leading farmers of Atlantic salmon, where Lerøy Seafood Group is the second largest company of farmed salmon in the world!

■ Low density farmed
■ 170gr fixed weight
■ High oil content (doubled than other fish)
■ Rich Omega-3

- Tradition and prestige, based on "Admiración"-

Blázquez has its origin in an exceptional breed of Iberian pigs selected and bred in freedom for generations . They are the fundamental part of a process that begins with its first steps through the most impressive dehesas of Spain. Each spring they drink from and each acorn that feeds them. Because every moment is fundamental to define the uniqueness.

BLAZQUEZ HAM
Representative of the highest quality promoted by Blázquez through decades of tradition, as well as guarantor of trust between professionals and their demanding customers and guests. A sublime taste fruit of a diet forged based on acorns in montanera and a minimum of healing between 3 and 5 years. The gastronomic whim of the menu of any luxury establishment .
■ 6 consecutive years for iTQi Superior Taste Award
■ The only ham producer in Spanish Luxury Association

PRODUCT RANGE
■ Bellota Ham (bone-in)
■ Bellota Ham Block
■ Bellota Ham Slices 100g
■ Cebo Ham Slices

Frutika started its industrial activities at 1997, being its main activity the industrialization of fruit juice in Tetra Pak packaging as well as the preparation of concentrated juice of orange, grapefruit, guava, tangerine, passion fruit, mango etc.

All the production is made under strict standards of quality and hygiene and the firm holds international certifications such as: SGF/IRMA, SGS/HACCP, IMO Organic Certification and KOSHER Certificate.


100% Juice
《No added sugar, artificial colors or preservatives》
■ Orange
■ Mix：Orange, Mango and Passion Fruit

Nectar
《Reduced 30% sugar, no artificial colors or preservatives》
■ Red Guava
■ Grapefruit

Blázquez from Salamanca in Spain, in 1932, founded the cured ham company, which was based on the knowledge of the craftsmen of that time.

Since then, Jamones Blázquez, which is already managed by the third generation, is still committed to produce excellent jamones (cured hames), paletas (pig shoulders ) and embutidos ibericos (Iberian cold cuts) based on natural processes. 80 years of experience are a good way to create some history, to build a real identity and to tell several anecdotes while we work on what we like most. To produce exclusive cured hams which provide an extreme pleasure.

New part of Ibérico fresh meat coming up this May 2016.

Pluma
The pluma is a triangular muscle to the front part of loin meat, it contains grease , can provide very juicy and strong favor.

Secreto (secreto belly/ shoulder)
The secreto is a streak of meat located between the fat parts of the belly. The high level of fat accumulation turns it into a very silky piece of smooth texture. A delicacy.

Presa ( pork pollar with presa)
The presa, also called “bola“, is the final part of the loin, it shows a considerable fat accumulation and is extremely tender.It will provide you a unique recipe.

– The best beef you'll ever eat –

DEPTH. COMPLEXITY. MASTERY.
Wylarah is the perfect balance of marbling and lean. The combination of vast pasture, human care, and nutrition. A world-class Wagyu steak produced from two decades of careful breeding and almost two centuries of raising and finishing cattle in Australia.


AWARDS & RECOGNITION
Wylarah is consistently lauded for quality and excellence by some of the beef industry’s most passionate connoisseurs.

■ World Steak Challenge Gold Medal
■ Sydney Royal Fine Food Competition
- Champion Wagyu Beef
- Grand Champion Grain Fed Beef
- Best in Show Branded Beef

For over a century, the name of that delicacy “Kobe Beef” has been engraved in the annals of culinary history for its delicious flavor. Even now, just as over 100 years ago, gourmet celebrities from all around the world are extolling Kobe beef as one of the pleasures to enjoy when visiting Japan.

Strict Classification Standards
No Cow comes into this world and begins its life as Kobe beef. Even among “Tajima-gyu” cows, only the chosen few that satisfy specific quality criteria deserve the title “Kobe Beef.”

1 | Breeding of Calves
Calves of Tajima-gyu lineage born at breeding farms (designated producers) in Hyogo Prefecture are first registered in a cattle lineage register.

2 | Feeding of Cattle
Calves are raised in a stress-free and healthy environment. Much love, labor and time is devoted in raising these calves. They are fed only the very best feed—rice straw, maize, barley and other cereals—and are given only fresh, clean water to drink. Their meat matures to an ideal quality and texture from the minimum age of 28 months upwards and at an average age of 32 months.

3 | Slaughtering and Shipment
Cattle is slaughtered at one of the slaughterhouses in Hyogo Prefecture.

4 | Grading
Only bullocks or virgin Tajima cows, in particular, that satisfy the following carcass grading and other conditions are entitled to be called “Kobe beef”:

● BMS (marbling index) No.6 or higher
● Proportion of edible parts (yield score) A or B
● Gross carcass weight of 470 kg or less
● Fine meat texture and excellent firmness

*** Mayfull is the FIRST and the ONLY Designated Registration Store for Kobe Beef

Omi Beef cattle are raised in the rich, natural environment of Shiga prefecture, and on the pristine waters that spring from the mountains surrounding the “mother lake”, Lake Biwa. The Omi Beef brand is the oldest in Japan, with a history that dates back more than 400 years, and we take pride in continuing to deliver what is considered to be the world’s most delicious brand of wagyu beef. It is known that, in the Edo era before meat eating became common in Japan, miso marinated Omi Beef was presented to the shogun as a medicinal cure. In addition to having a very fine meat grain, this meat is distinctive from other types as the only kind to have fat with viscosity. It is well-famed as one of the "Japan top three Wagyu", title refers to Matsusaka Ushi, Kobe Beef, and Omi Beef.

The Secret of the Delicious Flavor of Omi Beef
A great deal of care and time are put into rearing certified Omi Beef, which directly leads directly to a delicate flavor and fine fat marbling. Raised on the rich agricultural lands around Lake Biwa in Shiga Prefecture, Omi Beef possesses a fine and tender meat quality, sweet and light fat, and a mellow aroma. The meat has a high oleic acid content and is soft and delicious.
Even among wagyu, oleic acid-rich Omi Beef has a low-melting temperature for fat. It also has a pleasant aroma when lightly broiled and salted, and its delightful taste is pure perfection in the taster’s mouth even without salt. Moreover, it’s a well-known fact that oleic acid has health and beauty benefits.
Certified Omi Beef is also highly compatible not only with Japanese cuisine but also with French cuisine for which butter and milk-based thick sauces are a main part of the cuisine. In fact, Omi Beef is enjoyed at numerous restaurants overseas.

Miyazaki Prefecture is the 2nd largest producer of Japanese Black, and Miyazaki Beef comes from Japanese Black cattle produced and fattened in Miyazaki Prefecture and is Grade 4 or above in the meat quality grading standards set by the Japan Meat Grading Association. Only the highest quality cattle from this region can be dubbed "Miyazakigyu.
Furthermore, Miyazaki Beef has been registered as a local collective trademark.

Notable Awards - Number 1 in Japan
Miyazaki Beef have won various awards from the industry, including the most honoured "National Wagyu Award" by the Wagyu Registry Association in Japan. The award, also known as the "Wagyu's Olympic", is given to the best cattle once every five years. Each time, more than 400 wagyu from some 30 places of origin would compete in the event which is attended by imperial family members. The beef are judged by their color, fat distribution, meat fibres and taste.

The National Wagyu Award has now gone to Miyazaki Wagyu 3 consecutive times meaning it has held the reigns for 15 years! With its outstanding meat quality and breeding ability, the Miyazaki Beef won the "Prime Minister Award" in 2007, 2012 and 2017. Miyazaki Beef has been called "Japan's Number One Beef" ever since.

Traditional Honor
Traditionally, one head of Miyazaki cattle is presented to the sumo wrestlers who win each of the six tournaments a year. It placed Miyazaki Beef firmly in the Japanese Wagyu World.