Pilot Brands at 43rd Annual Winter Fancy Food Show

Zephyr Cove, NV – (January 15, 2018) Pilot Brands is excited to be exhibiting at the 2018 Winter Fancy Food Show, presented by the Specialty Food Association, at the Moscone Center in San Francisco from January 21-23.  Pilot Brands will showcase the Pasture Perfect product line at booth 3947. This year we will be showcasing at the Winter Fancy Food Show our range of grass-fed beef raised with a complete focus on the full experience; a juicy, tender and delicious dining occasion with assurances about exact standards of rearing, focus on animal and environmental welfare, and nutritional excellence. Grass-fed — it’s what we do, and nothing else. “We are thrilled to have Pilot Brands exhibiting at the 2018 Winter Fancy Food Show,” said Phil Karafakis, president, Specialty Food Association.  “The specialty food industry is a $127 billion industry and growing. We’re seeing amazing innovation from our member companies and this year’s Winter Fancy Food Show promises to be one of the best.” About Pilot Brands Founded in 1988, Pilot Brands has provided excellence in the protein industry for 30 years. Located in Zephyr Cove, Nevada, our philosophy is about quality in grass-fed meat that you can see, taste, and trust. Our grass fed lamb and beef is never confined in lots and always free-ranging on pasture. That’s our focus on excellence, and we’re passionate about it. At Pilot Brands, we believe deeply in connecting you with the fundamental integrity of the pastoral production process, sharing that information and knowledge benefits everyone, and building the confidence we all need in our food. Come visit us at booth #3947 to try out our Pasture Perfect...
Mid-Season Update March 2017: Insight on Lamb

Mid-Season Update March 2017: Insight on Lamb

Want to know what is going on with the lamb supply out of New Zealand and Australia? The latest newsletter on Lamb has just arrived! Our mid-season update is an insight on lamb production Down Under.  Are you interested in knowing more about lamb and production? Every wonder how big (or in this case small) a lamb has to be to produce a 8 to 10 oz rack? Well! The wait is over click on over to our latest newsletter here.  Don’t forget to click the subscribe button to get newsletters direct to your email. We hope you enjoy this interesting and fact-filled edition on the lamb supply. The Spring edition will present a shift to beef and what you may see already happening. Quotes from our Mid-Season Update: It’s hard to believe we’re already midway through the production season Down Under. The turmoil of 2016 continues to influence international meat trade, with Brexit, weather, and geopolitics impacting both supply and demand. A late Spring meant a slow start to the season…   The New Zealand Beef + Lamb Economic Service’s Outlook for 2017 forecasts little change in overall exports based on a 3% decrease in lamb offset by an increase in beef cattle of 2.8%. Farmers’ confidence levels are split with cattle ranchers’ confidence relatively higher than their sheep counterparts.   We hope you enjoy our newsletters! Please like, share and follow us on social media for the last from Pilot Brands. As always if you have questions or suggestions for us feel free to comment or email us. If you’d like to revisit a topic covered in our newsletters, have...
Easter & Lamb

Easter & Lamb

Eating lamb is intertwined with the traditions of Easter, an association going back to the earliest days of Christianity. A centuries old superstition held that lamb was lucky, as it was the one shape the devil could not take because of its religious symbolism. Whole roasted lamb has been the center of the Pope’s Easter dinner for centuries, and many traditional Christian societies roast a whole lamb today. You don’t need a whole lamb for your Easter meal though, and a leg of lamb has become the centerpiece of contemporary Easter dinners. It is easy to prepare, and delicious – here’s a recipe that works well, we know that well as it has appeared on the pack of Pilot’s famous EZ Carve leg for over 20 years! Lamb with Rosemary & Garlic ¾ cup dry white wine 2 tsp. fresh lemon juice 3 cloves garlic, finely chopped 2 tbsp. chopped fresh rosemary (or 2 tsp. dried rosemary) 4 tbsp. olive oil Salt & pepper to taste Combine all ingredients, and pour the mixture over the lamb. Marinate for 2 hours, or overnight in the refrigerator. Bake for 90 minutes at 350° F for rare, slightly longer for medium (we recommend using a meat thermometer). Allow to rest for 15 minutes before carving. Slice across the thickest part of the leg first, moving the knife gradually parallel to the center bone. Repeat on the other side. Serve, and enjoy! Happy Easter from your friends at Pilot Brands!...
Trick for Cutting Perfect Lamb Cutlets

Trick for Cutting Perfect Lamb Cutlets

Andy from Pilot Brands shares his trick for cutting perfect lamb cutlets. Andy does so using a delicious Pilot Brands grass-fed lamb frenched rack. Watch how right here in our very first Pilot Brands Youtube video:...

Pilot Brands goes Social

By now you’ve probably seen our fancy new Pilot Brands mobile friendly website which looks good on any size screen, from a small smart phone screen and any tablet screen all the way up to a big computer monitor. In case you missed it, Pilot Brands is now also using a variety of social media tools to communicate with our customers. You can now find us on these social media: Facebook LinkedIn Twitter If you are active on any of these social media platforms we’d love to hear from you… so be sure to follow us on social media....