BETTER THAN
YOUR BUTCHER.
Consistently great protein products? Hand-cut in house? Super personalized customer service? We do it all – but with a bigger distribution footprint, better prices, and the same high-quality, ultra-fresh protein solutions you’d get from your guy around the corner. As a highly-specialized restaurant and commercial kitchen protein supplier, Halperns’ is everything you could want from a local butcher… but better.
PARTNERS IN YOUR SUCCESS.
We don’t like to think of ourselves as salespeople, but rather as your partner – someone you can call day or night for suggestions, special requests, or whatever else you need.
CENTER OF THE PLATE,
CENTER OF OUR ATTENTION.
As former Chefs and Restauranteurs ourselves, we wouldn’t ever sell you something we wouldn’t be proud to put on our own plates. We don’t settle for anything less than the best because we are truly the best in the business. We are completely dedicated to hitting the mark on every order we produce.
CUSTOM MADE, ARTISAN CRAFTSMANSHIP.
Whether you want Bluepoint oysters, dry-aged steaks, semi-boneless poussin, or Atlantic-caught salmon, our in-house butchers and protein craftsmen are focused on providing you with the highest quality products on the market. We source from suppliers and farmers who are thoroughly vetted through our rigorous qualification process.
WELL DONE AND RARE.
We know that well-done service can be rare, but not for us. At Halperns’, we are committed to you because we understand from our own experience that consistency and quality in every dish matters. We are dedicated to serving our partners not only the freshest products, but the freshest ideas and protein solutions available – to keep your customers coming back for more.
Adding Value with Portioned Seafood Cuts
Restaurants are seeing lots of movement and volume. As the summer months draw closer, those hungry guests are going to crave a little surf with their turf. But the preparation of seafood takes time and skill that most food-service establishments just don’t have right now, due to post-Covid labor shortages. So, what’s a Chef to…
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Dive Into Our Specialty Seafood
Need to set your menu apart but are struggling to find cuts with center-plate potential? It’s time to take to the water. The growing American seafood market is estimated at $6.4 billion, driven largely by the restaurant industry. This means that guests are ready for a sea-faring menu, especially if it’s a delightful and surprising…
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5 Ways to Make Ends Meat
The market is on fire right now – and not in the delicious, seared steak way… If you feel like things are constantly changing, well, it’s because they are. Thanks to seasonal market fluctuations and inflation, served with a side of drought and rising labor costs – it seems like every day there’s a new…
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