Lamb/Veal

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American consumers increasingly choose foods with health and nutrition in mind.

One day last spring, one of the leading veal producers in the country opened his doors to a group of culinary instructors and students, allowing an up-close look at today’s veal industry.

The Smokin’ Ewe BBQ Trailer made its official debut at the Sacramento Farm to Fork Festival, featuring Superior Farms lamb.

Rick Stott has accepted the position of CEO for Superior Farms Lamb.

Lamb is uniquely positioned to offer retailers, foodservice operators and export markets a product that is delectable, nutritious and without question creates a special eating experience.

Only a few short months after being promoted within the company, Greg Ahart finds himself in a new and important role at Superior Farms.

The fifth generation of the Strassburger family has begun to build Strassburger Meats outward from its legacy steakhouse business, launching a new retail line, opening up an e-commerce storefront and expanding into the export business.

Ahart, a 17-year veteran of Superior Farms, currently serves in the capacity of national director of producer relations.

It has been many years since the meat industry could look at the start of a new year with something more than trepidation.

Today, there are approximately 80,000 sheep ranches and farms in the United States that produce about 200 million pounds of lamb each year for the U.S. market.