Celebrating the Ultimate Pairing of Food and Wine

Reviews

We've also had so many great things said about Sezmu Beef we though we would share some here:

I was in LA last month presenting a Lifetime Achievement Award on behalf of The Society of Bacchus to Chef Wolfgang Puck. As one of his hosted functions at Cut in the Beverly Wilshire Hotel he served Waygu North American against Waygu Kobe. Your product is in that same class Janice!

~Sid Cross

Sid Cross is the wine and food guru for Western Living Magazine and contributes to several other wine and food publications. Co-founder and advisor to The Chefs' Table Society of British Columbia . He is the only Canadian to be inducted as a Membre d'Honneur of the L'Academie du vin de Bordeaux and be awarded The Gourmet of the Year by The Society of Bacchus America ('for outstanding knowledge of food and wines and for imparting this knowledge to others').

“I have cooked with almost all of the premium beef programs throughout my career, and I have been very impressed with the Sezmu beef. Red wine and beef are a natural pairing partners to begin with - why not in the finishing program! I found the meat to have a wonderful texture, one of the benefits of the dry aging but the aroma and flavour is what truly impressed me. The aroma truly smells like beef and the flavour is pronounced and very satisfying."

~Michael Allemeier CCC

Michael is an instructor of Culinary Arts at SAIT Polytechnic College in Calgary, AB and owner of MAC Services. The former executive chef at Mission Hill Family Estate, he also has been the television show host of The Food Networks “Cook Like a Chef.”

"Is it Sezmu? I don't want to eat it if it's not Sezmu."

~Tyr Ravndahl, picky eater, age 5. Refuses to eat anything off brand.