“Broken Arrow Ranch provides me
with the best wild game meats in America, backed up with excellent
service and easy transactions. My customers love it.” |
Chef Jose A. Oliver
Cobbler Creek Cafe
Purchase, NY |
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“Broken Arrow Ranch has the highest
quality game on the market. The service they provide is second
to none. ” |
Brandon Johns
Mack’s
Purchase, NY |
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“The Broken Arrow Ranch in Ingram,
Texas has been our supplier of Wild Game and Sausage for over
18 years. Their quality products and service have contributed
to our success. The 2001 Zagat Restaurant Review has us listed
as number one in Traditional American Cuisine.” |
Chef Joe Mannke
Rotisserie for Beef and Bird
Houston, TX |
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I am a firm believer in using ‘artisanal
products’ which is why I use Broken Arrow Ranch venison
year in and year out on my menus. The feedback I get from
my clientele is overwhelming.” |
Executive Chef Bryce Whittlesey
Wheatleigh Inn
Lenox, MA |
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“Broken Arrow Ranch product provides
the finest quality game for our Adirondack Regional Style
Cuisine.” |
Executive Chef Tony DeStratis
Sagamore
Bolton Landing, NY |
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“I have been utilizing Broken Arrow
Ranch to provide superior product for over 6 years. It’s
a company that I know matches my passion for quality, consistency
and integrity in its product. It is not uncommon for The Ocean
Room at The Sanctuary to showcase Broken Arrow’s game
meats.” |
Executive Chef Chris Brandt
The Ocean Room at The Sanctuary |
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“Broken Arrow Ranch makes ordering
game meats simple, fast and convenient. We are very pleased
with the quality of products they send us.” |
Executive Chef Steve Brown
Savage River Lodge
Frostburg, MD |
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“Broken Arrow Ranch provides us
with the highest quality Cinghiale (Wild Boar) in the United
States, from Texas to Vermont in 24 hours.” |
| Chef Tom Delia
Trattoria Delia
Burlington, VT |
| |
“The Broken Arrow Ranch venison
gives me the opportunity to offer my guests something different
and of exceptional quality. The tenderness of the meat is
fantastic! The preparation and presentation possibilities
are endless.” |
Executive Chef Robert Sulatycky
Four Seasons Hotel
Chicago, IL |
| |
“I’ve had Broken Arrow Antelope
on menu for at least four to five years. In that time I found
consistency and flavor second to none” |
| Chef Jim Camillo
Crystal Barn
Pittsford, NY |
| |
“I am always amazed by the quality
of the game products from the Broken Arrow Ranch. The taste
and variety of these meat items always impress my guests.
Year round I have Broken Arrow products on my menu without
ever having to worry about sales volume, the products speak
for and sell themselves.” |
| Chef Allan S. Levine
Eagle Room at Stanford Development Center
Houston, TX |
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“I have been ordering venison for
my 80 seat restaurant solely from Broken Arrow Ranch for the
past two years. I am very satisfied with the meat quality
and taste.” |
Owner Dr. Harald Berg
Dr. Berg’s German Restaurant
Holiday, FL |
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“I feel Broken Arrow’s products
are some of the best game I have had the opportunity to work
with, and it has definitely had a part in bringing CQ’s
to the culinary dimension we have achieved. ” |
Chef Eric Sayers
CQ’s Restaurant
Hilton Head Island, SC |
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“We like the variety of game meats
at Broken Arrow Ranch plus the quality has never disappointed
us.” |
Chefs Michael Smith and Debbie Gold
The American Restaurant
Kansas City, MO |
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“Broken Arrow Ranch is quite a
team. High quality straight-from-the-range game meats and
excellent service makes them one of my favorite purveyors.” |
Chef Ron Oliver
Marine Room
La Jolla, CA |
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“I proudly offer Broken Arrow Ranch
meats at Campagnola. The quality is always superb and dishes
garner high praise from our customers. Unusual and exotic
game that is raided wild and harvested responsibly is something
I sought for a long time-and found it form Broken Arrow Ranch.” |
Chef Michael Altenberg
Campagnola
Chicago, IL |
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“I’ve learned over and over
again that when you buy the best, no one is disappointed.
Broken Arrow Ranch consistently offers the highest quality
in Venison and Wild Boar. I can’t afford to lose customers
by taking unnecessary chances on bargain meats. My guests
don’t mind paying for a superior product. Broken Arrow
Ranch has the best product on the market because it is consistently
fresh and the service exceeds my expectations.” |
| Chef Mercer A. Mohr
La Reserve, Omni Houston Hotel
Houston, TX |
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“Rabbit Hill Inn has been using
game meats from Broken Arrow Ranch since 1995. Menu creativity
and highest quality are key to our dining presentation. I
find the service representatives knowledge and service to
be quite an asset.” |
| Chef Russell Stannard
Rabbit Hill Inn
Lower Waterford, VT |
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“If you can make a dish that tastes
great and is really different, people will tell their friends
about your restaurant and they’ll come back.” |
Chef Dean Kenealy
Sedgewick Inn
Berlin, NY |
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“We have been using products from
Broken Arrow Ranch for the past six years and have always
been very happy with the quality, consistency and service
that Perrin extends to us.” |
Chef Brill Williams
Relais & Chateaux, Inn at Sawmill Farms
West Dover, VT |
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“It is the richest, full flavored
venison that excites our guests and sells very well.” |
| Chef Douglas Luf
Red Lion Inn
Stockbridge, MA |
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“In my experience Broken Arrow
Ranch is the best game purveyor. Their products and service
are outstanding. I recommend them to many of our fellow colleagues.” |
| Chef Dale Sinclair
Cousins Heritage Inn
Dexter, MI |
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"The finest tasting venison I’ve
experienced with deep flavor profiles.” |
Chef George Gremminger
Strathallan Hotel
Rochester, NY |
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“Broken Arrow Ranch antelope is
always consistent in quality and a very popular item for guests
visiting from out of state. “Venison” is available
on many menus across the globe, but South Texas Antelope is
something special.” |
| Chef Bruce Auden
Biga on the Banks
San Antonio, TX |
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"We couldn’t take this off
our menu if we wanted to. Some of our regular customers order
it every time they come in.” |
Chef Dean Fearing
Mansion on Turtle Creek
Dallas, TX |