The meat business is in my blood. I grew up working after school, on weekends, and during the summers in the purveying business, servicing the needs of restaurateurs and hoteliers. What I learned as a kid, and what I saw during the last 20 years in the meat and seafood business, is that to be successful you must build your business around the customer’s needs.

We had a vision of creating a company based not on what we wanted, but what chefs and culinarians were asking for. We listened closely and saw the opportunity to better respond to their needs and inspire their creativity. Chefs want menus that tell a story. In an increasingly sophisticated market, they seek the freshest ingredients and a wide offering of meats, wild game, seafood, and natural products. They also appreciate the diversity that boutique growers and farmers bring to their menu.

With a hands-on, roll-your-sleeves-up approach, we built the best facilities, applied the latest technology, and established unmatched operating guidelines. It’s not one big thing that makes the difference. It’s many small things, done well every time, like procurement and freshness assurances with same-day and Saturday delivery. We gathered a team of veterans with countless years of experience. We know your business. We’ve been in the trenches. In this way, I say that Halperns’ is the most veteran “new” company there ever was. From our sourcing experts to our drivers, each employee is dedicated to getting you what you need, when you need it, no matter what.

I have an ingrained passion to make Halperns’ the premier Steak and Seafood Purveyor in the nation, period. Thank you for your support and for continuing to empower us.

Best wishes,

Kirk Halpern
CEO & President
Halperns’ Purveyors of Steak and Seafood