At The Carver’s Reserve, we have an unwavering dedication to quality and delivering a dining experience unlike any other in the Hazleton area. We are proud to partner with brands that share this mindset, as great food always begins with the best ingredients.
OUR VENDORS
SNAKE RIVER FARMS
Having spearheaded the industry over 55 years ago, Snake River Farms is the pinnacle of American Wagyu. Through their commitment to preserving the cowboy lifestyle, they have brought the spirit of the pioneers of the American West to every plate that holds their ultra-premium steaks. Snake River Farms is not just of a beef company – it’s a legacy and an extension of the ranching partners dedicated to the humane production of the highest quality steaks there is.
TAJIMA
Carrying on the centuries-old legacy of wagyu cattle breed from which it gets its name, Tajima Australian Wagyu is built on the foundation of five pillars – genetics, nutrition, standards, sustainability, and animal welfare. The result is beef that is ranked among the highest quality in the world. With marbling that rivals the prized Kobe beef of Japan, every bite is a representation of Tajima’s dedication to perfection and carrying on the rich heritage of wagyu beef.
GLOSSARY
USDA BEEF GRADING
The USDA grades beef based on marbling, tenderness, and overall eating quality, with Prime being the highest designation and top 2% of all USDA graded beef. At The Carver’s Reserve, we use USDA Prime beef to ensure every bite meets the highest standard of excellence—guaranteeing a consistently exceptional dining experience.
BMS/MS
While the USDA grades based on overall quality designations, BMS (Japanese Beef Marbling Standard) and MS (Australian Marbling Score) allows for a finer differentiation at the highest marbling levels and is often used to grade premium wagyu beef. For example, USDA Prime aligns with BMS 4-5. Our signature cuts of Snake River Farms and Tajima Wagyu start at BMS 7 and extends to 9+, indicating some of the highest levels of marbling available.
DRY AGED
Dry aging is a traditional process where whole cuts of beef are stored in a temperature- and humidity-controlled environment for several weeks. During this time, natural enzymes tenderize the meat while moisture reduction concentrates its flavor, creating a more complex taste that can range from nutty to even cheese-like. The longer the dry aging process, the more pronounced this flavor. Our dry aged steaks are aged for a minimum of 30 days which results in a juicy and tender cut with a distinctly savory profile.
wines of italy
