Showing all 8 results

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  Chicken Breast – All Natural

  Our fresh, hand-trimmed chicken breast fillets are minimally processed to ensure quality and sustainability. Quick and ready to cook right out of the package for a healthy family dinner. One of our most popular cuts of chicken, these fillets offer versatility, great taste, and are sure to be a go-to favorite for a variety of recipes.

  Offered as 2 breasts per package.

  $6.50 per package.
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  Filet Mignon

  The secret of the filet mignon’s tenderness is due to its location on the animal.

  Although incredibly tender, filet mignon contains less marbling – the small streaks of intramuscular fat – compared to popular steaks like the New York strip or ribeye.

  Market Price.

  Please call for most current availability and pricing.
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  French-Cut Cheshire Pork Chops

  Frenched-Cut Duroc pork chops are basically the equivalent of a bone-in rib steak. This pork rib chop is taken from the rib section of the pork loin. The rib bone is frenched on each chop for a great plate presentation and added flavor. Frenching is a technique where the rib bone is exposed and all meat is removed from the bone.

  Market Price.

  Please call for most current availability and pricing.
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  NY Strip Steak

  The New York Strip steak is one of the two sections that form the porterhouse/T-bone cut of meat. The strip steak is the t-bone steak without the bone.

  Market Price.

  Please call for most current availability and pricing.
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  Prime Beef Brisket Burgers

  Prime beef burgers are produced from young, well-fed beef cattle. They have abundant marbling (the amount of fat interspersed with lean meat) and are generally sold in restaurants and hotels.

  Available in 1/2 lb. patties.

  Market Price.

  Please call for most current availability and pricing.
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  Ribeye Steak

  Rib-eye steak is considered one of the best steaks on the market. The rib-eye is cut from the roast—known as a prime rib or standing rib roast—that sits at the top of the rib primal, the part of the cow between the chuck and the loin. The rib-eye is basically the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled.

  Market Price.

  Please call for most current availability and pricing.
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  T-Bone Steak

  The T-bone combines the meaty flavor of a strip steak, often called a New York strip when it’s sold on its own, with the signature tenderness of the filet mignon.

  T-bones come cut at least 1-inch thick, though it’s not unusual to find 1 1/2- to 2-inch-thick steaks.

  Market Price.

  Please call for most current availability and pricing.
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  Top Sirloin

  A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The top Sirloin Steak is a flavorful and somewhat tender steak and can be grilled, broiled, sautéed, or pan-fried.

  Market Price.

  Please call for most current availability and pricing.