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ThinkCulinary

ThinkCulinary

Master Distributor of Pasture Raised Proteins

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MASTER DISTRIBUTOR OF PASTURE RAISED PROTEINS

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QUALITY PROTEIN, PASTURE RAISED

Meat produced from pasture raised animals is like a fine wine, it takes on the character of where and how it is raised. We think these efforts make a story worth telling. Where these animals are raised, how they are treated and what farming practices are used all contribute to the quality of the meats we offer. We find farmers and producers doing things the right way and bring their high quality ‘Craft Protein’ to the US Market.

Market Segments

Food Service

Our meats are sold by specialty distributors to top restaurants across the west coast. We provide a full range of sales and marketing support for our partner distributors. Now available nationwide.

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Retail Wholesale

Our meats are exactly what todays customers are looking for; high quality, sustainable and humanely raised. We help our retailers tell the story of “craft protein” leading to more sales and increased customer satisfaction.

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E-commerce

Diversify your product offerings and reach more customers. We are set up to ship products nationwide allowing you to concentrate on marketing and selling your products online.

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What Our Customers Say

Nathan Bennett

President & CFO
West Coast Prime Meats

“As a meat distributor in the Southern California market we understand the growing importance of selling meat derived from pasture raised and sustainably farmed animals. ThinkCulinary has been a valuable partner in helping us develop this niche category, providing us with a diverse product offering and sales support. They are experts in their field and provide essential support allowing us to service our customers.”

“

Michael Cigliano

Chairman/EVP
Santa Monica Seafood

“At our Santa Monica Seafood retail markets we pride ourselves on selling the best seafood. It is how we have built our reputation and loyal customer base. When we decided to introduce beef into our stores, we knew we needed to offer beef that could match our high quality seafood standards and align with our commitment to sustainable farming. ThinkCulinary has been the perfect partner for our stores.”

@thinkculinary on Instagram

Pure Black Angus Beef Short Ribs for Lunch? SOUNDS Pure Black Angus Beef Short Ribs for Lunch? SOUNDS like a great way to end the week, but TASTES even better. @thinkculinary @pureblackangus #barleybeef #shortribs #thinkculinaryLAB
The combination of barley and a free-range environ The combination of barley and a free-range environment strikes the perfect balance to produce year-round quality beef. Swipe ➡️ and take a look for yourself
@wandererbeef @thinkculinary
The passion of Kiawe Outdoor and Chef Sarah Glover The passion of Kiawe Outdoor and Chef Sarah Glover 🔥🥩 @kiawe_outdoor @missarahglover 🍷 @promontorywine
🎥 @dleightonj
Stocks @stockshopco_nz now available @thinkculina Stocks @stockshopco_nz  now available @thinkculinary 

Their premium all natural stocks are very diverse and popular bases in Asian cuisine, and available throughout Asia.

Vietnamese Pho 

What excites me about the dish and has driven to work on my own recipe or the last 3 years if the simplistic yet powerful fresh flavours of the dish, the key to a truly great Pho comes from the hours of reducing good ingredients into the perfectly balanced broth. 
Gwithyen Thomas - BDM US and Corporate Chef. 

INGREDIENTS: 
1 ½ Litres Stock Shop Co Beef Stock
1 4-Inch piece of fresh ginger, skin removed
2 Cinnamon sticks
1 Tablespoon coriander seeds
1 Tablespoon fennel seeds
6 Star anise
6 Whole cloves
1 Black cardamom pod 
1 Tablespoon salt
1 1/4 cup fish sauce
1 Packet fresh “banh pho” noodles
200kg Sirloin Steak, thinly sliced across the grain
¼ Cup thinly sliced onions
¼ Cup chopped Coriander leaves

METHOD:
-	Add the Stock Shop Co Beef stock in a pot and bring to a low simmer.
-	In a pan lightly char for a round 3-4 minutes or until fragrant Ginger, Cinnamon Stocks, Coriander Seeds, Fennel Seeds, Star Anise, Cloves, 	Black Cardamon Pod
-	Take out all of the ingredients from the pan and wrap up in muslin cloth and tie closed
-	Add the above muslin cloth to the simmering beef stock and let lightly simmer for around 30-35 minutes.
-	Remove the muzzling cloth from the stock and strain stock through a colander and put to the side

Assembly:
Bring the broth to a gente simmer over medium heat. Rinse your Bahn pho noodles through a colander with cold water. 
To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. 
Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and Coriander

FOR THE TABLE
50gm Fresh Mint leaves
100gm Bean sprouts
50gm Thinly sliced red chilies
1 Lime in wedges
Fish sauce
Hoisin sauce

ENJOY!

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ThinkCulinary

11705 W. Pico Blvd.
Los Angeles, CA 90064

support@thinkculinary.com

Want to buy our products directly? Please visit us @ www.getgrassfed.com

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