October 19, 2017

ACF event featuring Joyce Farms and guest speaker Mark Schatsker

Video taken Monday night 10/16/17 during ACF event featuring Joyce Farms and guest speaker Mark Schatsker author of The Dorito Effect.
June 15, 2017

Best Burger in Miami!

Well our burger was just voted best burger by Miami New Times.  We couldn’t have done it without your help.  Thank you for being consistent and having amazing product.  Thanks again!! http://www.miaminewtimes.com/best-of/2017/food-and-drink/best-burger-9409004 Best Burger: K Ramen. Burger. Beer. | Best of Miami® 2017: Your Key to the City www.miaminewtimes.com Order the burger ($17) at this Japanese-anime-themed noodle spot hidden away […]
May 16, 2017

Resorts won 7 awards

Halperns’ is the primary supplier to every one of these locations. We are exclusive to Gallagher’s! Casino Player 2017 Best Dining Nightlife  
January 1, 2016

Halperns’ Customer in the News

Celebrated chef Aksel Theilkuhl, formerly of STK and BLT American Brasserie and a Laurent Tourondel protégé, now commands the kitchen at the venerable New York institution Uncle Jack’s. Read the full article HERE
October 1, 2015

Halperns creates Pork Picanha for Giraffas

Giraffas Pork Picanh Staff Atlanta Business Chronicle A never-before-seen cut of pork is now in the United States thanks to Atlanta-based Halperns’ Purveyors of Steak & Seafood and some nudging from Brazilian grill chain Giraffas. Brazilians love the “Picanha” cut of beef for its tenderness and flavor, but it’s an exotic cut for American butchers. It’s basically the rump cover, […]
June 1, 2015

Halperns NRA 2015

Halperns’ NRA 2015 from Brandon Ensley on Vimeo.
January 1, 2015

Gordon Food Service Announces Acquisition of Halperns’ Steak and Seafood Company

Gordon Food Service today announced that it has acquired Halperns’ Steak and Seafood Company, based in Atlanta, Georgia. Read the full article HERE
September 1, 2014

The Restaurant Brokers beef up the show!

The cattle industry in America invented farm to table with ranchers, butchers and chefs combining to place this important protein on plates and on palates. The restaurant brokers interview those close to the industry to learn:
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