"North American Import & Export has been a gastronomic gem in an otherwise ordinary market. The service and product is always top notch."
Todd Jurich, Chef/Owner
Todd Jurich's Bistro
"I began using North American Import and Export about 5 years ago. I have recommended them to all my Chef friends and they have all thanked me later."
Harvey Harris, Executive Chef
Siena Ristorante Toscano
"I'm very impressed with the consistency and size of the Le Québécois veal rack. The meat is always well marbled, flavorful and each portion is very large which is great for my plate value."
Carlos Guia, chef (formerly Exec. Chef at Commander's Palace)
Louis's Fish Camp Bar and Louis's Las Vegas
Las Vegas, NV
"We wanted to try something new, so we ordered some game meat from North American Import and Export and found the quality and service to be exceptional. I've never had any problem with my orders."
Dave Foster, Chef/Owner
New Haven, CT
"I've been using Le Québécois Grain-fed veal for eight years now, what I like most about it is that it has a rich flavor and is exceptionally tender."
Corey W. Heyer, Chef
"I'm proud to have Le Québécois Grain-fed veal on my menu. Customers eat their veal chop and they flip!"
Hans Egg, Chef/Owner
Saddle River Inn
Saddle River, NJ
"I've been selling veal for 35 years in our restaurant. The Le Québécois Grain-fed veal I've been using lately is the tastiest veal I've ever had."
Heinrich Aichem, Chef/Owner
Black Forest Inn
"The consistency in sizing and complete selection of cuts along with the flavor of the natural grain feeding makes the Le Québécois program the only veal I will serve to my patrons."
Derek Emerson, Executive Chef & Owner/Proprietor
Walkers Drive In
"I really appreciate the Le Québécois Grain-fed veal program. It's healthier, it's sustainable, and I consistently receive beautiful, perfect center cut osso bucco portions. It's a fantastic menu item! The flavor is incomparable to any other veal I've had."
Pino Luongo, Chef/Owner
New York, NY
"I switched to Le Québécois grain-fed veal on my menu in November 2007 and I could not be happier. Initially, I was worried that customers would reject the veal because it isn’t pale. Not only was this worry unfounded, but my veal sales actually increased, because customers are so happy to be eating a product that has been humanely treated. And repeat sales are phenomenal once customers taste the product. Nine customers out of ten tell me that Le Québécois is the best tasting veal that they have ever eaten.
From a quality perspective, I have never bought such beautiful veal from any other supplier. It means a lot to me to have the best product in the industry on my menu. And from a pricing perspective, I am able to put veal on my menus at prices that customers can afford. I’m selling more veal than ever because it is competitively priced with the rest of the menu.
When I switched to Le Québécois, I switched all my non-locally raised center of the plate to North American. Switching suppliers is always risky, but having made the switch, I have never looked back or regretted the decision in any way. Pricing, quality, and service are all far superior to any other vendor I have ever dealt with."
Ed Matthews, Chef/Owner
One Block West
Call for Prices!
7-Rib Fr. Rack
Outer Skirt Steaks
Boneless Short Ribs
St Louis Spare Ribs
Wild Boar Boneless Leg
Bison Short Ribs
Venison 8-Rib Fr. Rack