“An expertly aged, masterfully cut steak is a sensory experience, not just another item on the menu.”

Not all beef is equal. That is why we are so selective of not only product, but the sources of that product. Chefs rely on our uncompromising standards, and our aging practices ensure the right balance of temperature, humidity and air circulation. Our pioneering spirit continually drives us to be on the leading edge of quality. We are involved in research on high-energy feed for cattle and its impact on the finished product. Most of our beef is sourced from niche packers in the US as they provide the flexibility to source cattle by size and other specific customer needs. We maintain a regular supply of aged USDA Prime, high Choice programs, and Natural. Source-verified product is also available through our suppliers.

The United States produces the best beef in the world, thanks to the hard work of generations of cattle producers committed to raising the highest-quality Angus type and continental breeds. The beef we purchase are fed a diet rich in Midwestern corn, resulting in steaks with remarkable flavor. Studies have shown that corn-based diets are superior in producing marbling in cattle, and marbling is where beef gets its flavor. Marbling levels translate, along with animal age, into a quality grade.

Studies confirm the accuracy of USDA quality grades. The higher the quality grade, the more desirable the flavor. Quality grades were established by the USDA to separate beef into the categories of Select, Choice and Prime. Over the past few decades the Choice category has been further refined to indicate more highly selected product often referred to as top choice, and sold as a premium brand.

 

Our Procurement Philosophy
Although we believe U.S. beef to be the best-tasting in the world, simply buying beef because it’s from the U.S. is not good enough. We are plant-specific in our purchases. Packing plants pull cattle from feed lots in a 100 to 150 mile radius of their location. Certain regions are known for producing richer, higher-quality cattle than others. It is these plants from whom we purchase. In addition, we constantly monitor the quality and trim level of our approved plants. They must maintain specific standards or risk being dropped from our list. Whether our customers are buying cut steaks or box beef, they benefit from our constant monitoring of the performance and consistency of our suppliers.

Proper aging is the next step in developing the best-tasting beef. Scientific research has shown that to maximize proteolytic degradation, or the breakdown of connective tissue, a minimum of 21 days age is required. We know from our experience that certain cuts benefit greatly from even more age. Our coolers are monitored on a consistent basis and maintained at optimum temperatures to allow us to go up to 35 days and beyond for those customers who request it.

In addition to traditional wet aging, we are also pleased to offer dry-aging, known for its deep, rich complex flavor. You have never had a better steak than a Halperns’ dry-aged steak.

For more information, beef recipes and tips, visit www.coppconline.com.

A Pioneer in Dry-Aging
Dry-aging is a craft, a finely honed skill, mastered by few. Halperns’ features the ultimate temperature and humidity-controlled facility to provide you with properly handled, expertly monitored, dry-aged beef at its peak of flavor. As an original leader in the science and execution of dry-aging, Howard Halpern worked beside noted researcher Melvin C. Hunt of Kansas State over a decade ago when research proved that dry-aging methods produce a product superior in flavor, texture and overall eating satisfaction when compared to traditional aging methods. We have continued to improve and update our methods through additional testing and research, particularly in humidity control. Dry-aging requires more time, specialized facilities and inventory management, but our customers have come to rely on the richness of the product we produce in the country’s best facility.

Halperns' has identified the Black Angus program with the highest standards that are enhanced by the unmatched flavor of corn fed cattle from the heart of America's Corn Belt. 1855TM Black Angus, from Grand Island, Nebraska is hand selected for ideal marbling and confirmation. Halperns' expertly ages and hand-trims every cut to your specifications and is the Southeast's exclusive distributor of 1855TM.

Indulge your guests in the ultimate Angus beef experience.

Harris Ranch Beef Company, rich in family tradition, is the source for our premium natural beef program. The Harris Ranch USDA Certified Natural Black Angus Beef is vertically integrated with cattle producers in the Partnership for Quality program, which includes an increasing number of source-verified cattle each year. Harris Ranch has a railroad train that departs every 10 days from Nebraska and other Midwestern states carrying the finest corn. The train brings the corn to the Harris Ranch vertically integrated feed lot, where they control the diet of Midwestern corn and locally grown feeds, all tested for pesticides residues and never containing animal proteins. Animal health is closely monitored, and any requiring treatment are identified and moved to a specialized care area. Treated cattle are held through a withdrawal period and then tested to ensure no antibiotic residues are present. Their food safety and sanitation practices are state-of-the-art and include not only their plant, but also transport vehicles, cattle washing and cold chain management. A team of third-party auditors has repeatedly given Harris Ranch exceptional marks for food safety. Their product quality and consistency coupled with our aging standards are what our customers demand.

Mishima Ranch Wagyu Beef is the richest, most flavorful American style Kobe beef available and Halperns' is the exclusive supplier of this brand. Mishima Ranch cattle are raised naturally using traditional Japanese, long feeding methods that result in a consistently high level of marbling for the ultimate eating experience. Mishima Ranch pays tribute through its name to the origins of the Wagyu breed and strives to stay true to the traditional breeding and feeding methods that have made Wagyu Beef famous the world over.

Halperns’ additionally offers our original all-beef patties made just for us from our purchase of two-piece chucks tender formed by the Bernath family of C&S Wholesale Meats. Our joint effort of over 30 years produces a tender and juicy eating experience topped only by true beef flavor.