Field Run Premium

Direct basin harvest washed over shaker bars to eliminate field silt and undersized mudbugs. High-volume restaurant standard averaging sixteen to twenty-four count per pound.

Peeler & Value Run

Calibrated specifically for commercial kitchens, house étouffée stocks, and tail-meat peeling stations requiring consistent meat recovery per sack without select premiums.

Jumbo Select

Hand-culled top tier averaging fifteen count or fewer per pound. Built for high-volume boil master menus demanding maximum tail meat yield and visual presence in commercial pots.

Four-stage wash protocol

Pond intake wash

Mechanical shaker table

Potable fresh rinse

Cold dwell chilling

Fresh harvest loads submerge into aerated circulating basin tanks immediately upon dock arrival to loosen pond mud and flush silt from live gills.

A continuous cold well-water bath provides a final clear rinse, delivering clean live mudbugs ready for direct commercial boil prep without kitchen prep delay.

Clean crawfish pack into breathable 32-pound mesh sacks and transfer into 38-degree holding coolers to induce dormancy for transit across Texas highways.

Crawfish travel across vibrating stainless steel bars under high-pressure spray, shedding vegetation, cracked carapaces, and sub-grade weights without bruising live shells.

Zero dead loss guarantee

If transit temperatures fluctuate or dead loss exceeds acceptable dock standards, our driver credits the sack weight immediately before leaving your receiving bay.

Lock scheduled morning route drops for your commercial kitchen across Houston, Dallas-Fort Worth, Austin, and San Antonio depots.