82 © 2017 2019 “C” GRADE Approx. 14-18oz Grade C foie gras is the softest and smallest grade. The most affordable way to put foie gras on menus, it can be used in torchon, terrines, mousses, pates, sauces & flavorings. BUTCHER INFORMATION: Remove any visible veins prior to use by slicing the foie & pulling them out. COOKING/PLATING TIPS: Though it is not required, the French often soak foie gras in milk for a few hours prior to cooking. Grade C foie can be used in luxurious foie gras sauces or house-made charcuterie. It is not recommended for searing applications because it is so soft. MENU TYPE: Medium to High Price Point. Found on French & fine dining Menus. SLICED FOIE GRAS, IQF Approx. 30-50g, 50-70g Pre-sliced foie gras removes all of the prep work involved in cooking with whole foie lobes. It is already portioned, can be removed from the bag by the piece, and can be cooked from frozen. This makes it an excellent choice for chefs who aren’t used to processing foie livers or are looking for convenient portion control. BUTCHER INFORMATION: Individually quick frozen (IQF). Cut from A and B grade foie gras. COOKING/PLATING TIPS: These slices are ready to sear right out of the freezer. Get a dry nonstick pan very hot & sear slices for 2 minutes per side right before service. Take care not to overcrowd the pan & pour out accumulated fat between batches (reserve it for cooking as you would duck fat). MENU TYPE: High Price Point. Found on French & fine dining menus. TRIM Foie gras trimmings (also called shavings) are an affordable way to introduce foie gras on the menu. This is excellent option where the flavor of foie is needed but whole pieces aren’t required for presentation. BUTCHER INFORMATION: Cut from A & B grade foie gras. COOKING/PLATING TIPS: Foie gras trim is best for use in sauces, terrines, mousse, butter, and melting over burgers and steaks. MENU TYPE: Medium Price Point. An excellent way to introduce foie gras to bistro, gastropub and contemporary American menus. DEVEINED A GRADE Approx. 0.75-1lb Grade A foie gras is uniform, firm and large, the best option for dishes where the foie will be served as whole slices. Velvety and luxurious, deveined A grade has had all visible veins removed for chefs’ convenience. BUTCHER INFORMATION: Visible veins removed. COOKING/PLATING TIPS: Grade A foie is usually sliced and quickly seared. Serve as the center of the plate or as a complementary element to add richness on other dishes. MENU TYPE: High Price Point. Found on French & fine dining menus. © 2017