Showing all 8 results

  • all natural chicken breast

    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.

  • filet

    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.

  • 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.

  • strip-steak

    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.

  • burgers

    Prime Beef 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.

  • ribeye

    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.

  • t-bone

    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.

  • 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.

Visit Us On FacebookCheck Our FeedVisit Us On Instagram