Double Check Around Town:
Click here to learn about Double Check in the Media
The quality of our beef is making waves among the food cognoscenti!
- Locavore AZ Dinner at Superstition Farm (April 4, 2009)
- The Healthy Cooking Coach - The Growth of Grassfed Beef
- Slow Food Tucson
- Double Check Beef in New York
- West of Western Culinary Festival
Retail:
17th Street Market: This iconic market buys our beef by the side, butchering it in-house and offering it fresh and/or frozen. Stop by and say hello!
Local Harvest: This brand-new venue on Speedway showcases a fantastic array of local products and excellent values.
Restaurants:
Our beef has caught the attention of some of Southern Arizona's finest chefs, and is on the menu or has been featured at the following establishments. Not only do we love these restaurants personally, we also feel that they showcase the best of our beef and the best of what you can obtain locally - these are truly gems:
Tohono Chul Tea Room: The Tea Room was the very first establishment to feature Double Check Beef and they've seen a dramatic increase in the number of burgers they sell! They have cooked our beef in the Tucson Home Show and have been pushing the use of other local products. This restaurant combines classy and a genuine Arizona outdoor beauty so perfectly, we're always amazed when we go there. The food is always wonderful and the service is great! We love to sit in the garden, so that Katherine can run and play in the hummingbird garden.
Harvest: This new restaurant features seasonal specialties that have really made waves on the northwest side. They make our ground beef shine, consistently serving the best burgers and empandas we've ever had!
Janos: Janos Wilder, executive chef, has featured our beef a number of times in locavore events. He is exceptionally talented, reviving the chef's skills of making delicious that which is available, rather than relying on FedEx for inspiration.
JW Marriott: (On Hold) The restaurant Primo buys their beef from us by the half, utilizing every cut and avoids the "high-grading" model so often used by restaurants. Their emphasis on local, sustainable, and incredibly flavor-filled seasonal foods has won them international distinction. This restaurant is truly extraordinary! The flavors you will experience are out of this world and the creations change daily, with the best in every food coming right out and enchanting you at each bite. Melissa Kelly, the originator of this restaurant in Rockland, Maine, has succeeded in sharing her vision of local, sustainable and healthful food in a top-tier restaurant.
Canyon Ranch: As part of their menu, Canyon Ranch uses only Double Check ground beef and makes all its beef stock from our high-quality bones. We love the motivation behind Canyon Ranch - healthy food and healthful living.
Loews Ventana Canyon: Loews featured our beef in the annual Copper Chef Challenge, and our beef was in the winning chef's repertoire. They feature our tenderloin
Next night out, ask if they use local grassfed beef!