Nicky USA

Bizarre Foods at Nicky USA

Andrew Zimmern and Bizarre Foods Visits PDX

We were honored to be featured in the Portland Episode of Andrew Zimmern's Bizarre foods. Zimmern followed a locally raised Nicky Farms Roosevelt Elk from our butcher shop to the kitchen at Lincoln. You can catch reruns on the Travel Channel, or check out stills from the episode, and Zimmern's top 5 moments on their website.

Andrew Zimmern Bizarre Foods Portland Episode :: Travel Channel

Fresh Local Buffalo Now Available

It Only Happens Once a Year

It only happens once a year, American buffalo (bison) raised in Enterprise, OR arrives.  While most of our local game shows up in the fall, these grass-fed bison take longer to reach optimal size. The fresh buffalo is available now. Call your sales rep to purchase your desired cuts before they sell out.

Some Beautiful Meat

100% Wagyu from Magnolia Cattle Company

We are now selling full blood Wagyu—the best available beef from Japanese genetics. This beef differs from other beef including “American Style Kobe” because of it’s pure and verified Japanese heritage.  The intense marbling and high percentage of unsaturated fat in this beef can only be achieved with a 100% Japanese bloodline. While the beef is not raised in Japan, it comes from the same animals that made Kobe, Mishima, Omi and Sandar synonymous with top quality.

Nicky USA’s full blood Wagyu are raised by Magnolia Cattle Company—a small farm in Bothell, WA where owner George Neffner III emulates techniques used by Japanese ranchers. More importantly however, the cattle have 100% Japanese genetics, which have been certified for five generations. The cattle are not crossed with American breeds like Angus as  is“American Style Kobe”.

We have purchased two steers and our master butcher, Jace Hentges, has cut the beef to order for anxious chefs who have preordered their desired cuts. You will be able to find the precious cuts at Altura in Seattle, Urban Farmer, Paley’s Place, and Serratto in Portland, and a handful of other restaurants across the Northwest.  Nicky USA plans to continue this relationship with Magnolia Cattle Company to make this high quality meat more available to our customers. 

All You Need to Know About Our Sausage

Nicky Farms Gourmet Sausage

• All of our Sausages are blended in-house, with recipes designed by our master butcher Jace Hentges.
• We fill our sausages using a Vemag 500 Reiser Sausage stuffer (from Germany)
• Our Venison, Rabbit, Cranberry Bacon Sausage is our “Holiday” sausage, and it was our first sausage
• Our sausages are made with Northwest Ingredients when possible
• All of our sausages are sold in one pound- four link packs
• Our most popular sausage is our Russian Wild Boar Sausage
• We also make custom sausages!

For a complete list of Nicky Farms Sausage visit our prodcuts page here.

To learn more about custom sausages call us today (503) 234-4263.

We are hosting  a sausage fest for chefs and media  at our gourmet garage on January 22 from 3:30-5:30pm. Contact Beth Gilden bgilden@nickyusa.com for more information. 

 

Congratulations Altura's Nathan Lockwood!

Winner of Wild About Game

Nathan Lockwood from Seattle's Altura took home the prize this Sunday, September 9th, at Timberline Lodge. The 12th Annual Wild About Game cooking competition pitted Portland versus Seattle. In each round, the competing chefs prepared a different protein from Nicky USA. Lockwood was chosen as the overall Winner for his: Cavatelli Cacciatore and Roosevelt Elk Crudo. Lockwood used the elk heart and liver in the ragu for his pasta, and topped his Elk Crudo with a pickled quail egg (We will be posting his recipe in the recipe section on our website and on facebook).

Congratulations Nathan!

Photo credit: John Valls