Halperns’ Purveyors of Steak and Seafood is a name that is synonymous with innovation, and that innovation is evident in the company’s dedication to satisfying its most discerning customers with the latest in perfectly aged, precision cut, USDA prime meat. On May 15, Halperns’ will upgrade its specialty meat and seafood experience with the addition of Black Diamond steak and chops to its product line.

“We constantly strive to bring our customers the finest center-of-the plate proteins available and processed in the safest environment around,” says Founder and Chief Executive Officer Kirk Halpern. “Carrying the Black Diamond product line is a way for us to assure our customers that they are receiving the maximum quality possible buy using our products.”

All Black Diamond steaks and chops are personally checked and double checked by Halperns’ senior management. Additionally, Black Diamond product is individually packaged to ensure its integrity and the longest shelf life in the industry. Only the best of the best is packed in a Halperns’ Black Diamond Box.

The Halperns’ Black Diamond line includes beef, lamb, veal and Berkshire pork. The beef is Midwestern corn-fed Angus, which is known for having the richest marbling and finest texture. Once the beef arrives at Halperns’ after coming from only a handful of select growers, it must pass a rigorous selection process. Qualifications for the Black Diamond label include firm, white fat; excellent muscle confirmation; exceptional marbling; a firm texture; and a deep, ruby-red color. Once selected, these cuts are placed on racks in Halperns’ aging cooler, where airflow is 360 degrees and temperatures are kept between 36 and 38 degrees, for a minimum of 30 days.

The lamb and veal are Certified USDA Prime and are hand selected. The lamb is Colorado lamb and has very large eyes and exceptional marbling scores, while the veal is Wisconsin AAA grade designation and milk-fed only. Halperns’ receives its Berkshire pork from select growers in the United States, and all Frenched Pork Rack Chops are cut exclusively from the Berkshire breed of Japanese Black Hogs. This breed ensures a high degree of marbling and rich, full flavor.

Every Halperns’ Black Diamond steak and chop is hand cut by master butchers in an extremely sanitary environment to the most exacting specifications. Not only is Halperns’ a leader in food quality, the company is also a frontrunner when it comes to food safety features. Halperns’ 110,000-square-foot facility is inspected and certified by outside agencies whose requirements surpass those of the USDA, including the AIB inspection. The company’s HACCP (Hazard Analysis and Critical Control Points) Plan, an effort that is approved by the scientific community as well as regulatory and industry practitioners and is designed to focus on food safety, is backed by sanitation practices that exceed industry guidelines. Additionally, the facility’s temperature, a constant 32 degrees in the seafood processing room and 42 degrees in the live shellfish room, is critical to Halperns’ program and makes it the coldest facility around. For these reasons, the company consistently receives superior ratings in safety and health.

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