The icon for fine dining, according to many of America’s finest chefs, is not a steak. It is a rack of lamb. More and more consumers are learning that this elegant and tasty protein is “surprisingly easy to prepare at home,” according to the American Lamb Board, which represents the nation’s lamb producers. “Rack of… Read more »
February is Lamb Lovers Month and we are celebrating with a “Recipes for Romance” Sweepstakes on Facebook.
Collingswood, NJ, Nov. 28, 2016—Catelli Brothers, one of the nation’s largest veal and lamb processors, has teamed with its Collingswood, NJ restaurant neighbor chef Angelo Lutz, known as “The Kitchen Consigliere,” to offer fully cooked pork sausage meatballs to retail and food service customers. Chef Lutz, who operates The Kitchen Consigliere Café and is widely… Read more »
Shoppers trust the quality of case-ready meats such as lamb, veal, beef and pork according to The Power of Meat research study conducted in 2016 jointly by the Food Market Institute and the North American Meat Institute. An impressive 83 percent of consumers believe the quality is as good or better than meat cut and… Read more »
As reported in a recent comprehensive research study, there are 80 million American Millennials and together they represent a whopping $200 billion in spending power, thus dominating the U.S. economy more than any other generation. The good news for the veal industry is that Millennial Moms find veal to be healthier and leaner than other… Read more »
Maryland is famous for crabs. New Jersey’s “Jersey tomatoes” are famed. Maine, of course, is the lobster state. In Idaho, the potato is king. And, when it comes to American lamb, Colorado’s product is the most sought after by professional chefs throughout the U.S. Because Colorado’s lamb is considered to be higher in quality and… Read more »
Meatingplace magazine publishes in-depth article about how the Catelli Brothers-Montpak International-Delimax cross-border partnership created “the largest, most automated veal and lamb company on the continent.”
In an interview published in Grocery Headquarters, CEO Tony Catelli advocates for the veal industry to both retailers and consumers. He also tells writer Seth Mendelson about the entrepreneurial beginnings of the company and how its focus on customer service and investments in infrastructure keep Catelli Brothers ahead of the curve.
Enter this free Facebook contest and create memories with friends and family. Grand prize is a chance to win $2,000 to pay off your summer fun! Get Lambventures tips and tasty grilling recipes, too.
Catelli Brothers is highlighted in Grocery Headquarters article reporting on the 2016 Annual Meat Conference in Nashville, Tenn.
Tim Mabley, Director of Operations for Aspen Systems, reports on Catelli Brothers’ long standing commitment to excellence and the firm’s equally long-standing commitment to technology.