A Commitment to Quality
Acacia is proud to announce the next generation of seasonal menu offerings. Emphasis has been placed on sustainability as well as value. We believe that locally produced foods are inherently fresher and contribute greatly to the Arizona economy. Whenever possible we buy local, all natural, pesticide and herbicide free as well as certified organic products. A special thanks to the micro farmers of southern Arizona, University of Arizona Agricultural co-operative and Meat Sciences Department for making many of their products available to us
We use only organic Salmon from Scotland.
This salmon has met the world’s most stringent health, environmental, and animal welfare standards, including Label Rouge, RSPCA Freedom Food, and ISO 14001.
Our supplier shares a strong commitment to the cultivation of salmon raised in pristine conditions. Enjoy this new choice: fish that is safe, sustainable, and superb. Fish you can trust.
• Responsible cultivation of salmon can take place in rugged ecosystems:
• Water and environment rated Grade A
• Feeds recognized as superior by the Royal Society for the Prevention of Cruelty to animals and the September 2004 report of the World Wildlife Federation
• No Hormones, No antibiotics. No anti-foulant chemicals
Replicates natural salmon diets from sustainable fisheries
• Unique commitment to annual following of selected lochs emonstrates choices made that won the “Vision in Business for the Environment” (VIBES) Award
• Loch Duart is the only salmon farm in the world to achieve formal recognition of both fish welfare and environmental practices - Freedom Food and ISO 14001 respectively.
• Loch Duart is named on menus of top UK chefs Gordon Ramsey and Rick Stein.
The Loch Duart Salmon have a diet produced by Havsbrún, which contains only the best of
ingredients. Havsbrún’s fishmeal comes from the freshest fish, refrigerated from catch and processed only 3-6 days from having been caught.
Havsbrúns processes for handling fishmeal are designed to maintain and preserve the quality of the proteins, such that they are as close to the natural diet of salmon as possible.
Havsbrún’s diets do not contain any of the following:
• Flours, meals, fats or oils derived from land animals or poultry
• Hormones
• Growth promoters
• Salmon offal or waste from any farmed species.
Waguli Beef
Acacia Restaurants of Tucson are proud to announce the introduction of all natural, Arizona raised Waguli beef.
This sustainable beef is raised in Rimrock, Arizona (Verde Valley) where it benefits from cool temperatures, clean air and healthy range grasses. No antibiotics or growth hormones are used in the raising of our beef. This natural lifestyle insures a peaceful and humane existence as well as a product second to none in flavor and tenderness.
V Bar V Ranch operations are overseen by the University of Arizona Meat Sciences Department. The University’s state of the art USDA processing facilities in Tucson guarantees the product is as fresh and wholesome as possible. Stringent processing guidelines for grading, aging, cutting and packaging have been established to provide a consistently excellent product. Only USDA Prime and above is used for our special program.
The Waguli composite was formed in Texas by crossing Wagyu and Tuli breeds of cattle. The Wagyu, a Japanese breed most notably associated with “Kobe Beef” exhibit extreme levels of marbling or intramuscular fat as well as quiet temperament and adaptability. The Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
The Tuli cattle, originally an African breed (Zimbabwe), are known for above average tenderness, drought and parasite tolerance. This breeding program has produced a hybrid extremely well suited for Arizona’s arid climate.
For more information contact Chef Hall Albert@acaciatucson.com
