EnhancedExchange orchestrates production and delivery of Beef, Mutton and Duck.
Our efforts incorporate our messages to simplify EnhancedExchange food products terminology as it classifies meat from adult mammals (for example, beef, mutton, venison, boar, hare) as red meat, while that from young mammals (rabbit, veal, lamb) as white meat. Poultry is classified as white meat, but duck and geese as red meat.
EnhancedExchange realizes that red meats take the center stage among foods in the world. This indication is by the fact that red meats occupy the “center of the plate” and its quality governs consumer satisfaction with the eating experience. Therefore, the focus at EnhancedExchange emphasizes the production and delivery of red meats (especially beef) designed to exceed market expectations. As for all food products delivered by EnhancedExchange, including designer food productsTM, the designer red meatsTM are guaranteed to exceed consumer expectations through control of the production, delivery process. Red meat is commonly perceived to be the core of protein delivery as it is nutritious and packs much more proteins, micronutrient plus amino acid punch per kilo than plants”. EnhancedExchange recognizes the importance by incorporating the nutritious advantages within its planning as the world population expands to (9) nine billion people by the year 2050 and the population will become more affluent with their focus on the center of the plate. We further define the red meat market due to this increasing urbanization, rising nutrition awareness, to include ready access as red meat will advance in its reputation along with its demand as a status symbol.
Beef
EnhancedExchange sells Live Animals, Carcasses, Primal Cuts and Offals.
We provide Grass-Fed Beef, Halal Beef and Organic Beef.
Beef is the culinary name for meat from cattle and is a source of high-quality protein and nutrients. Beef is the third most widely consumed meat in the world, after pork and chicken. There are at least (50) fifty breeds of beef cattle, but fewer than (10) ten make up most cattle produced.
Live Animals
EnhancedExchange controls the entire production stream from soil to plate, the company can truncate, through contract or internal production modifications, to provide the customer any animal or food product desired. The emphasis for live animals is in heirloom or other elite genetics providing breeding stock to producers, especially those involved in the production stream of EnhancedExchange. Also, because EnhancedExchange provides designer foods through either direct (internal production) or indirect (contracted production) control of the production process, EnhancedExchange can custom design foods to fit the customer’s desires including grass-fed, halal and organic beef. Because EnhancedExchange controls the entire production chain, the customer can be assured that the products are produced according to the desired specifications.
Carcasses
Beef can be ordered as whole carcasses, fore saddle, hind saddle, hindquarter or forequarter.
We also offer beef divided into primal cuts, sub-primal cuts and portion control cuts, as well as offal and others.
Primal Cuts
Primal Cuts: Beef carcasses and sides are separated into four major cuts called primal’s. They are the LEG, LOIN, RACK, and CHUCK.
Sub-Primal Cuts
Sub-primal Cuts: Smaller, further fabricated cuts, called sub-primal’s, are cut from the four primal cuts.
Portion Control Cuts
Portion Control Cuts: Portion control cuts are cut from primal or sub-primal cuts to specified weights or thickness for individual servings.
Offal & Others
We sell Liver, Kidney, Testicles, Tongue, Omasum, Feet and Cow Ox Gallstones as well.
Our corned beef is made from brisket, using a combination of rock salt and a brine passed through a long curing cycle. It is then cooked slowly, turning a tough beef cut into one which is super tender and flavorful!
Mutton
EnhancedExchange sells Live Animals, Carcasses and Primal Cuts.
We provide Grass-Fed Mutton, Halal Mutton and Organic Mutton.
Lamb, hogget and mutton are the meat of domestic sheep at different ages. In general, EnhancedExchange along with the industry illustrates that a sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the United States this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. In the Indian subcontinent the term mutton is also used to refer to goat meat. Mutton has a stronger flavor than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some. Mutton also tends to be tougher than lamb (because of connective tissue maturation) and is therefore better suited to casserole-style cooking. EnhancedExchange sells Live Mutton, Carcasses and the following Primal cuts: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two.
Live Animals
Carcasses
Primal Cuts
Primal Cuts: Mutton carcasses and sides are separated into four major cuts called primal’s. They are the FOREQUARTER, LOIN, and HINDQUARTER.
Sub-Primal Cuts
Sub-primal Cuts: Smaller, further fabricated cuts, called sub-primal’s, are cut from the three primal cuts.
Portion Control Cuts
Portion Control Cuts: Portion control cuts are cut from primal or sub-primal cuts to specified weights or thickness for individual servings.
Duck
EnhancedExchange supplies high-quality whole Duck, Duck breast, Duck legs, Duck feet, and Duck Offal.
We provide Free-Range Duck, Halal Duck and Organic Duck.
In food terminology, EnhancedExchange duck or duckling (when the meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common commercial livestock bird in many cultures. Duck is eaten by our customer in various cuisines around the world. Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Internal organs such as the heart and kidneys may also be eaten; the liver is often used as a substitute for goose liver in Foie Gras.
