Buckhead New York
Buckhead's coolers contain multiple beef grade and brand opportunities ensuring the appropriate product mix for any menu. Buckhead Meat® also carries one of the largest inventories of wet aged and dry aged, USDA Prime beef available in sub-primal and portion control form.
Buckhead takes pride in sourcing a humanely group raised, milk fed veal. Custom cut user friendly subprimals are our specialty with demanding specifications assuring tenderness, flavor, color and most importantly performance.
A fantastic nuance on the most sophisticated menu, import or domestic. Buckhead sources only the freshest 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 procures the finest tasting pork in the world by adhering to a strict code of geographic sourcing of pork bred specifically to be tender and juicy. We select our pork for the deep, rich color and generous marbling; hallmarks of premium meat. For pork with exceptional flavor and unparalleled quality, Buckhead's gourmet pork is the answer.
Buckhead stands by the quality of our poultry, offering choice cuts or whole chicken, duck, turkey, quail, guinea hen, and pheasant.
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 Meat® 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. Listed below is the beginning of a robust 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 unique, artisanal items from suppliers such as Nueske, Chateau Royal and Snake River Farms. Unsurpassed quality and remarkable consistency, these specialty meat products delight the palates of the most discriminating culinary experts.