Beef

Considered a more flavorful steak due to marbeling, rib steaks are best for slow roasting or grilling.

Rich, juicy, and marbled with fat. Grill, broil, or prepare by skillet.

Cut from the short loin, the T-bone is tender, leaner, and ready to be grilled or broiled.

Tender and lean. Hey, grill, hey.

Flavorful, versatile, and juicy. Broil, grill, or prepare in a skillet as steak or kabobs.

Better cooked low and slow, this lean steak is cut from the front arm.

A very versatile cut, rounds are best when broiled or cooked slow. Braise, broil, skillet, or cut for stir-fry.

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80% Lean, 20% Fat, 100% Juicy. 

1-10# $2.89/#, 10-50# $2.79/#, *limited time* 50+# $2.49

85% Lean, 15% Fat

1-10# $3.09/#, 10+# $2.99/#

Try it braised or in a soup!

Marrow bones for broth or roasted for a nutritious delicacy.

Cut from the center of the pork loin, this chop is a little leaner.

Cut from either end of the pork loin, this cut is a little more boney, and contains slightly more fat than a center cut chop.

A boneless, leaner chop

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Our country-style breakfast sausage in a bulk one pound package- also offered in bulk, 5# packages with $.10/# discount.