Firsthand Foods sells a wide range of fresh primals and specialty products to local chefs. We purchase whole animals and fabricate each one on a weekly basis into the cuts our customers request, adapting as needed to seasonal menu changes. If our price sheet doesn’t include the cut you’re looking for, just ask and we’ll work with our processors to make it happen!
“Before I was introduced to Firsthand Foods, I had no idea there was a beef industry in NC. Until that point, I was worried about the cost of boutique beef raised somewhere else. When I started getting Firsthand Foods’ beef, the flavor, quality and consistency is what I noticed most. I love their philosophy and the fact that they are a female owned business. I see us as partners. It’s a wonderful, satisfying relationship.”
Cheetie Kumar, Owner & Chef, Garland Restaurant, Raleigh, NC
Our fresh meats are sold within days of slaughter and fabrication and our Angus-based beef is dry-aged a minimum of 12 days. All of our products are vacuum-sealed for extended shelf life and continued wet aging. Our ground products and specialty sausages are sold frozen.
For particularly adventuresome chefs and butchers, we sell whole carcasses and partially-fabricated and boxed whole animal bundles. For larger-format dining programs, we offer bulk purchasing options for selected primals and products.
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