Chef Resources

Buckhead Mid-Atlantic



What does “dry age” mean?

Dry aging is a time-honored technique in which unwrapped cuts of beef are stored in a specially constructed room where all aspects of the environment are strictly regulated; temperature, humidity, air circulation and bacteria levels.

What happens during the dry age process?

By carefully controlling the environment, natural enzymes “break down” the meat, without it spoiling. The cell structure in the meat starts to break down and the meat becomes naturally more tender. The flavor of the meat also matures, becoming richer and more intense. One of the keys to the dry age process is controlling the naturally occurring bacteria levels on the surface of the meat. At Buckhead Mid-Atlantic Meat & Seafood, we use an “ozone-ator” to produce ozone. The addition of ozone into the dry age room kills the surface bacteria on the meat. Another key to the process is the humidity level in the dry age room. The humidity must be maintained between 50% and 65%. This low level of humidity “dries” the outside of the meat and reduces level of moisture in the meat. A piece of meat can lose between 15%-20% of its original weight during the process.

How long is the meat product aged?

Meat can be aged for as long as 42 days. To maximize flavor, shelf life and final product yields, all Buckhead Mid-Atlantic Meat & Seafood’s meat products are aged for a minimum of 21 days.

Why is dry age meat products more expensive?

Dry aged meat is more expensive because of the special storage requirements, the additional production requirements and the final products lower yields. The process requires a specially constructed room that must be monitored 24 hours a day,7 days a week. Boning and trimming each piece of meat is very time consuming and labor intensive. During the drying process, each piece of meat loses between 15%-20% of its original weight. Combining this loss with the additional yeild loss from bone in, fat covered primals, dramatically affects final product yields.

Are there any special handling requirements for dry age products?

Dry aged product needs to be treated differently than other cuts of meat. The natural enzymes and bacteria present in the meat have become more active during the aging process. As soon as the meat is removed from the controlled environment of the dry age room, the “break down” of the meat accelerates and is less restrained. This affect can be noticed in 3 to 5 days when the surface of the meat may become “sticky”. This is normal and should be expected. Trimming the outer layer off easily eliminates the problem. Ideally, the product should be stored as close to 32 degrees Fahrenheit as possible. Trimming should be done when cutting steaks. Minimize the time the meat is uncovered and always keep the meat wrapped in the paper that it comes in.

When can I order the product?

Anytime! The product is cut to order each day for that day delivery.

What meat products does Buckhead Mid-Atlantic Meat & Seafood dry age?

Currently we dry age primal cuts of Prime, Choice and All Natural grades of meat. We dry age export ribs, which can be used for ribeye steaks bone in or boneless. Bone in striploins that can be portioned for bone in or boneless steaks. We also dry age flat irons and bone in pork loins. With appropriate notice Buckhead Mid-Atlantic Meat & Seafood can also dry age lamb and veal products or any other meat you may have in mind. All of Buckhead Mid-Atlantic Meat & Seafood products including dry aged meat are available 6 days a week with Metro’s 100% satisfaction guaranteed.


Antonio Mozzarella

Antonio Mozzarella Factory finds its roots 80 years ago in the provincial town of Calabria, Italy where the finest milk was used to make quality cheeses. Today, in our New Jersey facility, we follow the same time-honored tradition of our founder by carefully making our cheese with milk from local dairies for delicious and award-winning results.


Bakkafrost is an aquaculture farming company situated in the Faroe Islands, specializing in healthy, superior-quality Atlantic salmon for the end consumer. Bakkafrost provides the world with high-quality salmon products and is headquartered in the Faroe Islands, nestled in the middle of the North Atlantic Ocean. Bakkafrost’s unique location is the ideal environment to raise our singularly unique Faroese Atlantic Salmon. Bakkafrost takes pride in controlling every aspect of producing salmon. We harvest feed from the cold, clean Faroese waters, and feed our salmon. An unrivaled vertical integration makes for some of the freshest, most sustainable, and healthy food on the planet.

Broadleaf Specialty & Game Meats

Established in 1988, Broadleaf entered the US Market as a master importer and distributor of New Zealand Game Meats, primarily venison. Over the years, Broadleaf expanded its product line to meet the demands of our clients and customers. Today, they have an extensive line of the finest specialty meats and remain highly committed to quality and service. Broadleaf sources products on a domestic and international level. Broadleaf's products are presented all over the country in some of the finest restaurants, cruise ships, and specialized retailers. Their products include Wagyu Beef, New Zealand Cervena Venison, Specialty Game Meats, Lamb, Buffalo, 100% Berkshire (Kurobuta) Pork, Organic & Free Range Products, and much more. Broadleaf has a passion for meeting or exceeding customers' expectations.

Buckhead Handcrafted Hors d'oeuvres

Buckhead Mid-Atlantic has partnered with a small, local manufacturer to produce our own line of high-quality handcrafted hors d’oeuvres. Utilizing fresh, all-natural ingredients we have created over 110 unique varieties that will enhance any menu. We can even custom produce hors d’oeuvres using your recipe or our R & D team can help create something based on your idea. Regardless of which one you choose, Buckhead Mid-Atlantic branded hors d’oeuvres bring more to the table.

Buckhead All-Natural Pastas & Sauces

Prepared in small batches with unwavering attention to detail, Buckhead Mid-Atlantic has produced its own brand of distinguished all-natural pasta and sauces. Made locally, our pasta and sauces offer a variety and quality second to none. With our Custom Pasta Program, you can design a signature dish that your guests will be sure to enjoy.

Buckhead American Artisanal Cheese Collection

In early 2004, Buckhead Mid-Atlantic developed an American Artisanal Cheese program that featured over a dozen cheeses from highly acclaimed cheesemakers across the country. It proved to be a successful launch as more and more chefs demanded higher quality, handmade artisanal cheeses. Today we are proud to offer over 40 award-winning kinds of cheese including cow, goat, and sheep’s milk; most of which are produced on small family farms and include local, natural, and organic selections.

Butterball Farms

The right butter for any taste, any style, and any occasion. With extensive expertise in butter innovation, Butterball Farms is able to provide the perfect premium butter product for all occasions. Offering premium butter balls, butter roses, custom logo butter designs, and much more, Butterball Farms is the industry leader at creating first impressions.


Since 1965 Camanchaca has stood for the finest quality seafood from Chile. They use their own natural selection salmon broodstock program, hatcheries, ocean sites, processing plants, product development, and quality control departments. Operating with a deep commitment to environmental sustainability in all aspects of its operations. Camanchaca takes great pride in its people, products, and serving its customers. They are leaders in developing a more sustainable salmon industry and were the first salmon producer to earn three stars for the Best Aquaculture Practices (BAP).


Catelli Brothers specialize in quality all-natural USDA choice veal and lamb as well as top quality lamb imported from Australia. Established in 1946, the Catelli family has set industry standards in quality, service, dependability, and safety. Catelli meats are fresher and tastier as a result of their highly selective process of choosing farms that adhere to the high quality and production standards that Catelli demands. One taste and you'll see why Catelli is the leading supplier of fresh veal and lamb.

Certified Angus Beef

The Certified Angus Beef Brand Is Brought To You By Generations Of Cattle Producers. Rich In History And Tradition, It Is Known For Its Exceptional Quality And Flavor. Scrutinized To Adhere To 10 Strict Standards, Certified Angus Beef Is a Cut Above USDA Prime, Choice, and Select.

Chapel's Country Creamery 

Chapel’s Country Creamery is an independent, family-owned, and operated farm nestled on 45 acres outside Easton, Maryland. Their award-winning farmstead cheeses begin with fresh raw milk from our herd of registered Jersey and Holstein cows. Using time-tested methods, we turn that cream-laden milk into handcrafted artisanal cheeses full of flavor and wholesome goodness. 

Chesapeake Smokehouse

Chesapeake Smokehouse believes in carrying on the ancient European curing and smoking methods to craft the finest smoked salmon and seafood products. Using a recipe of Applewood, fallen Oak, and hickory, Chesapeake Smokehouse can create a delicate yet, apparent smoke flavor to enhance and balance hot and cold smoked products. Their slow, handcrafted micro-batch approach allows us to create an unmatched depth of flavor and texture.

Chicken Of The Sea

Chicken of the Sea is a leading supplier of specialty seafood, including shrimp and crabmeat. Chicken of the Sea is synonymous with health, nutrition, and convenience. The heart of the mission of Chicken of the Sea is to ensure a healthy supply of seafood for future generations by proactively preserving the environment through vigorously supporting high standards of stewardship and management.


Citterio has been providing distinctive and traditional Italian specialty meats since 1878. Founded in Italy, Citterio products are now prepared in the clean, dry air of the Pocono Mountains in Pennsylvania. Citterio’s curing masters use their skill and art to blend premium authentically Italian specialty meats. Buckhead Mid-Atlantic carries a full line of Citterio products to meet the demands of the foodservice industry.


Compart Family Farms is made up of third-generation pork producers who promise an “All Natural” mouth-watering and rich flavored pork. The family philosophy had always been doing what is right for the long term and never cutting corners which is why they raise Duroc Hogs; a breed that has outstanding meat quality and eating characteristics. Compart produces premium pork with a difference you can see and taste and is known as the “black Angus" of pork.


Culver Duck Farm is the only duck farm in North America to have earned the American Humane Certification. Culver ducks are humanely raised through industry-leading practices, and the result is a lean and delicious product for the home cook and leading chef alike. Culver began as a family-operated hatchery in 1858 and continues to maintain a commitment to peak animal welfare standards, sustainability, and technological innovation.

Current Foods

Current Foods is pioneering the transition to a sustainable food system, starting with the ocean. Current Foods is out to disrupt the fishing industry with plant-based seafood products that have all the taste, texture, and nutritional value you love about fish, without compromise. Welcome to the New School of Fish.


Foodmatch is a producer of authentic, all-natural Mediterranean foods packaged under the Divina label. They bring to the United States, high-quality innovative products from culinary rich and diverse countries throughout the Mediterranean. Working side-by-side with the growers to establish best farming practices, the FoodMatch difference begins in the fields. From irrigation and pruning to hand harvesting and selection to all-natural, curing. FoodMatch is committed to providing delicious and natural Mediterranean foods that are a true expression of their origin.


With a time-honored dedication to superior quality, Ducktrap River of Maine creates all-natural gourmet-smoked seafood. Ducktrap's all-natural approach is to select the freshest, highest quality seafood available and compliment it with the flavor of the brine, herbs, and spices using the best modern European smoking technology. Ducktrap uses a combination of wood chips from apple, oak, cherry, and maplewood from the forests of Maine to produce a rugged, savory flavor.


Euro-Bake’s full line of one-of-a-kind old-world breads is a refreshing blend of authentic recipes and convenience. These artisan breads are a fusion of experience, knowledge, innovation, and high-quality ingredients. All Euro-Bake products are pre-proofed, and ready to bake, saving time, while still producing consistently high-quality fresh-tasting bread. Employing hands-on craftsmanship, Euro-Bake ensures all their breads smell and taste authentic and distinguished.

Farmer Focus

Founded by sixth-generation chicken farmer Corwin Heatwole in 2014, Farmer Focus is the only 100% organic and humane-certified chicken company with a mission to protect and promote generational family farms. By shifting farm-level decision-making and chicken ownership back to farmers and empowering them to farm the way they know is best, Farmer Focus significantly improves the financial viability of the farm and farmer profit. Farmer Focus is committed to consistently producing exceedingly delicious, 100% organic, and humanely raised chicken that is better for people, the planet, and animals.

FireFly Farms

FireFly Farms' cheeses are produced using sustainably-produced, locally‐sourced fresh goat's and cow's milk and time‐honored, traditional methods of cheese making. FireFly Farms' cheeses have received national and international recognition for taste and quality since their opening in 2002.


Bill Froehlich founded Grand Banks Specialty Foods and initially began curing and smoking Atlantic salmon over 20 years ago. Although it was a very successful venture, Bill decided he wanted to return to what he really knew and loved best; sausage. Using his extensive knowledge and experience from his years as a chef, he started mixing ingredients and spices to formulate the recipes for his sausages. Each of them is handmade utilizing only fresh, all-natural ingredients, which are preservative and nitrate-free.

Hollywood Oysters

Hollywood Oysters are grown on a creek on the mile-wide Patuxent River in the Chesapeake Bay in St. Mary's County. Our oysters are grown in cages in the water column and are tumbled regularly to develop a deep cup and hard shell. Oysters are produced from 1mm seed in our on-farm nursery to 3" market size. Each oyster is sorted by size and tumbled at least six times during the 20-month grow-out period assuring a uniform size and deep cup.

Island Bwoy

Established in 2012, Island Bwoy Cuisine is the realization of Chef Mark Henry’s longtime dream. While a student at the Culinary Institute of America, Mark conceived the idea of making a sausage that embodied the essence of Jamaica. At Island Bwoy Cuisine, they use their jerk seasoning to make not only jerk sausage but their jerk sauce, a product that can be used to compliment or accompany dishes.


Jennie-O Turkey Store offers an extensive line of branded turkey products. The company manufactures an array of fresh, frozen refrigerated, and deli turkey products including ground turkey, turkey burger patties, turkey breast, turkey ham, turkey bacon, whole birds, prime young basted turkey, turkey sausage, and turkey franks.


Today, Joe Jurgielewicz & Son, Ltd. (JJS) is one of the leading Pekin duck suppliers in North America. The company employs over 200 Pennsylvanians and partners with 27 local farm families throughout Pennsylvania to raise JJS Pekin ducks. These same ducks are descendants of the original Long Island ducks that Dr. Joe’s grandparents raised on their farm in Long Island. Throughout the years, the staff geneticists at JJS have hand-selected the perfect breed of ducks for their clients. The JJS breed is favored by leading chefs for its perfectly balanced meat-to-fat ratio, giving clients the signature, succulent flavor of the famous JJS Tasty Duck. The Jurgielewicz family is proud to continue its 80-year tradition of providing the highest-quality Pekin duck products and world-class service to clients globally for generations to come.

Koch's Turkey

For more than half a century, three generations of the Koch Family have kept the traditional values of the Pennsylvania Dutch country, and have been certified that their turkeys are treated humanely. The Koch name has locally come to be known to represent the highest quality turkey products available.

Local Harvest

Quality. Superior flavor. Freshness. That's what Local Harvest® Natural Angus Beef stands for. Everything Local Harvest does is to bring you and your family the very best. Our farmers meet the highest Local Harvest Angus beef standards, and cattle are raised on a strictly vegetarian diet without antibiotics or added hormones. All our beef is harvested and sold locally, creating a beneficial environment for local farmers and their communities.

Maple Leaf

Maple Leaf Farms is a family-owned company founded in 1958 that dominates the North American duck market with innovative, value-added products of unequaled quality. They have become the leader in specialized production due to innovative solutions which result in ducks with less fat, more meat, and a rich, bold flavor. Maple Leaf Farms is dedicated to family, friends, community involvement, and quality duck products to support a healthy lifestyle.

Michigan Turkey

Michigan Turkey Producers, is made up of family turkey farms that have been handed down from generation to generation for the past 100 years. Michigan Turkey Producers offers the finest selection of value-added, seasoned, and cooked deli turkey products available. Grown on cooperative family farms, Michigan Turkey Producers take pride in uncompromising quality.

Nature's Tradition - Leidy's

With over 100 years of experience in raising pork, Leidy's family-owned local company continues to be a leader in providing nutritious, high-quality pork. Their "Nature's Tradition" line of pork is 100% all-natural with no antibiotics or additives used. Leidy's pride itself in the care and humane treatment its hogs are given and are American Humane Certified. Leidy's partners with small local family farms to ensure their "Nature's Tradition" pork is tender, flavorful, and as fresh as possible.


Since 1887 the Nueske Family has produced premium quality Applewood-smoked hams, bacon, sausage, and poultry. They still use the same time-tested methods and all-natural ingredients, blended by hand with cures and spices in an artisanal process that's been handed down for four generations. All of their products are guaranteed not to have fillers, binders, or excess water. Nueske's, America's Original Applewood Smoked Meats.

Olli Salumeria

Olli slow-cured salami is based on original 160-year-old recipes. These all-natural salamis are crafted from vegetarian-fed, Heritage breed pigs that are raised without antibiotics.

Rogue Creamery

When Ignazio(Ig)Vella, the Godfather of the artisan cheese industry, decided to put Rogue Creamery on the market, he was committed to making sure the time-honored tradition of artisan cheesemaking continued. He found the future owners, David Gremmels, and Carey Bryant, who embraced his ideas and agreed to carry the torch well into the 21st century. Today, Rogue Creamery is thriving, and in the first two years, the Creamery won numerous trophies and awards, including World's Best Blue Cheese at the 2003 World Cheese Awards in London, a first for a U.S. creamery. Their long list of accomplishments also includes the coveted Best New Product Award as the World's first Smokey Blue at the National Association for the 2005 Specialty Food Trade (NASFT) Food Show in New York and Rogue River Blue took best in show at the 2009 American Cheese Society in Austin, Texas. They have garnered more than 4 trophies and 30 medals and awards.


Global Expert in specialty foods, American Roland has provided customers with exceptional gourmet products for the past 75 years. American Roland seeks out superior quality, unique foods, and flavor inspirations from around the world. Carrying an extensive variety of quality imports, American Roland has earned its stellar reputation by providing quality, consistency, and availability.

Snake River Farms

Snake River Farms is a premium brand of American-raised Wagyu beef. Snake River Farms is vertically integrated from feed to cuts of beef. Extraordinary care is given to these special breeds making Snake River Farms Wagyu Beef the finest quality meat available. All of their steaks are of the very finest quality, all rated above USDA PRIME. This is the finest beef offered in the Metropolitan area.

Springer Mountain Farms

Springer Mountain Farms is a family-owned business nestled in the hills of the Blue Ridge Mountains with 25 years of experience in raising chickens. Springer Mountain Farms exercises great care in all they do. Their dedication to providing chickens with a quality life and healthy diet results in a healthier, more delicious chicken for your customers.

TMI/Chef One

Twin Marquis Inc. was founded in Chinatown, New York City in 1989 by the Tang brothers, Joseph and Terry. The brothers brought the fine art of Chinese Cuisine to America and are proud to offer numerous food service items. Their products include a variety of dim sum, noodles, wrappers, and all-natural potstickers. Their implementation of a food safety management system assures that their products are developed, tested, and manufactured appropriately, which results in consistently higher quality products.


Vanns Spices is a family-owned business that was founded in Baltimore in 1981. They offer over 200 spices including the ability to custom produce spice blends. Guided by their commitment to great taste, health, and sustainability, Vanns sources the world in search of unusual spices to offer a unique culinary experience to their customers. Using only all-natural spices, many of which are also organic, Vanns brings global flavors to the United States.

Vermont Creamery

In its twenty-seventh year of business, Vermont Butter and Cheese Creamery is a leading American Artisanal Creamery. Vermont Butter and Cheese crafts innovative, all-natural fresh and aged goat cheeses, crème Fraiche, mascarpone, and European-style cultured butter. Proudly contributing to the health of local agriculture, the creamery supports a network of more than 20 goat dairy farms, providing milk that meets the highest standards of purity. Having trained in France on an organic dairy farm, founder Allison Hooper carried the European style of artisanal cheese crafting home with her to Vermont where Vermont Butter and Cheese was born. The creamery has already claimed worldwide recognition but continues to pioneer new ground by creating innovative distinctive product flavors.


Buckhead Mid-Atlantic Meat & Seafood Companies Food Safety program meets or exceeds all USDA and FDA requirements. Buckhead Mid-Atlantic Meat & Seafood’s food safety program is among the most thorough and rigorous in the industry. The program is multifaceted and consists of:

  • Full time USDA inspection

  • USDA approved and monitored Hazard Analysis and Critical Control Point program (HACCP),

  • FDA HACCP program

  • SQF Level 3

  • Company Good Manufacturing Practices (GMP’s)

  • Company Sanitation Standard Operating Procedures (SSOP’S)

Each facet of the program is administered by HACCP certified managers with extensive on the job training. In addition, each HACCP program goes through regular verification procedures and an annual validation.

Buckhead Mid-Atlantic Meat & Seafood only buys from suppliers that can provide high quality and safe food products. All Poultry and Meat suppliers are subject to our USDA HACCP program and are HACCP compliant. All Seafood suppliers are subject to our FDA HACCP program and meet all Federal and State regulations for the products that they supply.

Buckhead Mid-Atlantic Meat & Seafood is SQF Level 3 certified. The SQF program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing and distribution. It is the only certification program to integrate a quality component as well as food safety.

Buckhead Mid-Atlantic Meat & Seafood’s superior buying standards, state of the art processing facility and top-notch employees insure superb quality and flavor with each shipment. We are confident that our customers will receive the very safest, freshest and the most flavorful food products due to the unique combination of Buckhead Mid-Atlantic Meat & Seafood Co. standards and the HACCP & SQF guidelines. We stand behind this statement with a 100% guarantee for all of our products.



  • Maintain optimum storage temperatures:

    • Ice Pack Chicken: 32° - 35° F

    • CVP (gas flush): 28° - 32° F

    • IQF & Other Frozen: 0° F maximum

  • Never exceed safe shelf lives:

    • Ice Pack Chicken: 7 days from slaughter, under optimum conditions

    • CVP (gas flush): 21 days from slaughter, under optimum conditions

    • IQF & Other Frozen: 12 months from slaughter, under optimum conditions

  • If possible, store cooked and raw products (like Ice Pack and CVP chicken) in separate coolers.

  • If cooked and raw products must be stored in the same cooler, separate them as much as possible, storing raw products such as Ice Pack and CVP below cooked items to reduce the risk of cross contamination.

  • Always seal or cover Ice Pack and CVP chicken to reduce dehydration, off odors and spoilage.

Hygiene & Sanitation

  • Use good hand-washing practices: - before handling foods

    • after using the bathroom

    • after touching mouth, nose or hair

    • when changing tasks

  • Wear gloves specified for food use, especially if you have a cut or sore

  • Use separate, clean and sanitized utensils when tasting a product-never your fingers.

  • Change aprons or uniform when switching from handling raw product to cooked product.

  • Clean and sanitize all utensils, equipment and surfaces immediately after use.

  • When using commercial cleaning/sanitizing solutions, follow all label directions.

  • Keep wash-and-dry towels sanitized and wash often, storing soiled towels away from food prep areas.

  • After cleanup, wash hands thoroughly before handling any foods.

Preparing Fresh Chicken

  • Wash hands and forearms thoroughly with soap and hot water.

  • Use only clean and sanitized utensils and cutting surfaces.

  • Wash chicken thoroughly, removing all blood.

  • Cut up on a clean and sanitized surface, discarding excess fat, skin and tails promptly.

  • Dispose of contaminated ice and soaked containers promptly.

Preparing Frozen Chicken

  • Use good hand-washing practices:

  • If you're breading frozen chicken, rinse 3-4 minutes under running water to melt glazing, then bread as desired.

  • Hand-breaded frozen chicken can be stored (covered) for up to 2 weeks in the freezer.

  • Pre-breaded or marinated chicken requires NO thawing-cook directly from frozen for maximum quality and to reduce the possibility of bacteria growth.

  • Slow-thawing of frozen chicken is NOT recommended and can:

    • harm texture and flavor

    • promote dangerous bacteria growth

    • contribute to the unappetizing darkening of bones

Cooking Tips

  • Cook all poultry products thoroughly

    • Fresh chicken to an internal temperature of 180° - 185° F

    • Frozen Chicken to an internal temperature of 160° - 165°F

  • Always use a meat thermometer at the thickest part of the meat to check temperatures.

Holding Tips

  • Chicken prepared to be held for later use must be chilled as soon as possible…never more than 4 hours after preparation.

  • Store below 40° F in small quantities, in shallow covered pans.

  • Reheat, covered (to retain moisture), to 160° - 165° F for service.

  • Cooked or raw chicken must be discarded after 2 hours at room temperature.

  • Hot buffet foods must be held at 140° F or higher.

  • Cold buffet foods must be held at 40° F or lower.

  • Check with your local health inspector for more details on product holding.