At Buckhead, we source beef of the highest quality from across the country, ensuring that we have the right product for any menu, including USDA Prime, Choice and Select. We then age that beef to ensure flavor and tenderness. Buckhead Atlanta is one of the largest purveyors of Certified Angus Beef® in the US.
We take enormous pride in sourcing our veal from Strauss Farms, which is currently the only company in the US to raise 100% of its veal calves in non-tethered, group pastures. We are proud to bring you this ethically raised, family-farmed veal known for tenderness and flavor.
A fantastic nuance on the most sophisticated menu, import or domestic. Buckhead sources only the finest domestic western range lamb available in the United States. Heavy loins and racks are our specialty. Let us help you satisfy the most demanding clientele.
Buckhead sources our pork from local artisans in North Carolina. This heritage breed of pork is exceptional in flavor and unparalleled in quality. Bred specifically for its deep and rich color, tenderness and flavor, you’ll find our pork is premium addition to your menu.
Buckhead offers one of the largest selection of locally raised poultry. Our wide assortment of chicken, duck, all natural turkeys, quail or pheasant is unmatched.
Buckhead is a seafood authority specializing in high quality fresh and frozen seafood. Procuring only the finest seafood from premium suppliers and aquaculture operations worldwide, Buckhead maintains the highest standards for our supplier partners and understands our customers rely on us to give them the best seafood available.
Buckhead is constantly sourcing new and exciting game products and listed below is the beginning of an unlimited line of exotic specialties. Including: Buffalo, Venison, Wild Boar, Alligator, Elk, Rabbit, Squab, Capon, Poussin, Quail, Pheasant and Guinea Hen.
Buckhead is proud to offer Patak Sausages and Nueske Hillcrest Farms smoked meats. With unsurpassed quality and remarkable consistency, these specialty meat products delight the palates of the most discriminating culinary experts.