Established in 1947, Lombardi Brothers Meat Packers Inc.
has built a sophisticated clientele from the finest hotels,
restaurants and clubs in Colorado. Lombardi Brothers
ships high quality aged beef and other "center of the plate"
meat items to many Resorts, Hotels and Fine Restaurants around
We are proud of our close relationships with our customers and
their continued loyalty and satisfaction - year in and year
out. The Lombardi Brothers Team of dedicated employees
provides knowledgeable leadership that assures quality and excellent
service to every customer.
Lombardi Brothers expert purchasing department selects
only the very top of the grade. Lombardi Brothers handles
only native, corn fed, properly matured beef, from Colorado
Because of Lombardi's business reputation and integrity,
we were selected as Colorado's exclusive Certified Angus Beef«
American Angus Association is the only nationally recognized
program in the United States providing complete identification
of animals, beginning with the live animal and following it
through all phases. The association is very selective in choosing
it's representatives, including the slaughterers and distributors
of the product. We are proud to have been chosen as the sole
distributor of Certified Angus Beef«.
All Lombardi Brothers orders including Certified Angus
Beef« are custom cut, trimmed and fabricated on our premises
to the customer's exact specifications. Our meat cutters are
highly skilled, with many years of experience. Each customer
receives custom product specifications that best suits their
Lombardi Brothers Meats produces product that adheres
strictly to the National Association of Meat standards specifications.
Adherence to NAMP's specifications translates into consistent
dependable quality and consistent plate costs.
We like to offer new ideas on menu planning, presentations and
keep our customer updated on market conditions. As a "center
of the plate" meat specialty firm, Lombardi Brothers
chooses to sell the most selective products to its customers
for one reasonů it's the best value available.
We consistently hear chefs say they can't afford to sell a bad
meal. Only then can you realize the real value of buying from