Dedicated to Delivering Products with the Highest Standards
of Safety, Reliability, and Quality.
High Quality Sourcing
Our supplier relationships are a significant component of our food safety programs. We only source ingredients inspected and approved by the USDA for human consumption and vigorously vet our suppliers through our Supplier Approval Program. All suppliers must adhere to strict Certified Humane Animal Welfare guidelines and are SQF certified. We believe in providing complete transparency on our sourcing. Below you will find a list of our suppliers by product category.
Beef: USDA Grade A sourced from Seven Hills Farms, Burlington Beef Inc., and Prime Foods Inc.
Chicken: Antibiotic, steroid, and hormone-free. We source from Shenandoah Valley Organic, Bell and Evans, and Mountaire Farms.
Duck: Raised under a strict Duck Stewardship Program. Never fed antibiotics, hormones, GMOs, or Restricted Use Protein Products (RUPPs). We source from Maple Leaf Farm and Joe Jurgielewicz and Sons.
Goat and Lamb: New Zealand grass-fed and pasture raised. We source from Thomas Foods.
Pork: Antibiotic-free. Sourced from Indiana Kitchen.
Rabbit: Domestic-raised rabbits only.
Seafood: Wild-caught and undergoes Individual Quick Freezing (IQF).
Turkey: Fed an all-vegetarian diet, antibiotic, and hormone-free. We source from Koch Turkey Farm.
Fruits and Vegetables: Grown domestically, includes a Certificate of Analysis (COA), and sourced from Reddy Raw Inc and Keany Produce.
Safe and Seamless Process
We offer frozen meals in their most natural form without using high heat, charcoal, or preservatives of any kind. To eliminate the possibility of pathogens, our team operates under strict conditions from the moment we receive the ingredients, process, and deliver the finished goods.
Our processing procedures utilize ozonated water as our antimicrobial agent during mixing ingredients. In 2002, ozone treatment was granted GRAS (Generally Regarded as Safe) approval by the FDA and USDA for agri-food processing. It is an effective antimicrobial agent and can be applied to meat, poultry, seafood, and produce. We use ozonated water as our “kill point” instead of high heat, acids, or High-Pressure Processing (HPP). This natural process helps mitigate the spread of unwanted pathogens without altering the integrity of the raw products.
Our FDA inspected food safety programs consist of Hazard Analysis Critical Control Points (HACCP), Environmental Monitoring Programs (EMP), Good Manufacturing Practices (GMP), Good Distribution Practices (GDP), and Sanitation Standard Operating Procedures (SSOPs). Our organization has two in-house Preventative Control Qualified Individuals (PCQI) and a third-party auditor continually monitoring these programs. A certified Preventative Control Qualified Individual inspects all ingredients, manages documentation, and monitors all workflow processes and practices.