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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.
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.
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.
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.
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.
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.
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.