“This meat is flavorful as well as tender, and perfectly medium-rare all the way throughout the cut. It is not possible to obtain this result using traditional kitchen cooking methods.” 

- Dr. Bruno Goussault (AKA the father of modern sous vide), Chief Scientist

“One of our chefs was living in Thailand and started tinkering around for his wife’s breakfast. Soon, we were selling it in Starbucks. We manufacture this product out of our Thai facility and use coconut milk from a source 20 minutes away.”

- Chef Julien Vanderlynden, Research and Development Manager

“When you go to a steakhouse, it’s always a pork chop. We created this product for Neil Gallagher, a chef at Daniel [Daniel’s Boulud’s renowned NYC restaurant] who wanted something more decadent. This is a heritage pork that takes longer to cultivate and has an extremely refined flavor.”

- Chef Gerard Bertholon, Chief Strategy Officer

“This was our first lamb shank, and we developed it exclusively for Costco at first. It took 6 or 8 months to perfect.”

- Chef Marc Brennet, Vice President, Retail Brands