Our grass-finished ground beef delivers a rich, clean flavor with exceptional versatility—perfect for everything from weeknight tacos to hearty meatballs and burgers. Raised on pasture and finished entirely on grass, this ground beef offers superior nutrition and a naturally beefy taste you can feel good about. 

• 100% grass-finished for clean, nutrient-dense flavor
• Naturally leaner with higher omega-3s and CLA
• Versatile for tacos, burgers, sauces, and more
• No antibiotics, no hormones

For best results thaw your ground beef in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our ground beef is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished ground beef is naturally leaner and more flavorful than conventional ground beef, which means it cooks a bit differently. Using moderate heat and a lighter touch helps preserve its juiciness and clean, beef-forward taste.

Best Practices:

• Use medium heat, not high. High heat can cause lean beef to dry out quickly before it browns properly
• Don’t overcook—overcooking leads to toughness
• Season early. Give salt a chance to penetrate the beef and enhance its natural flavor all the way through
• Let it brown undisturbed. Allow the beef to sear before stirring or flipping to develop flavor

Great For:

• Tacos, meat sauces, and chilis
• Burgers and patties (handle gently, don’t overwork)
• Meatballs and meatloaf (add eggs, breadcrumbs, or veggies for extra moisture)

Grass-finished ground beef rewards a little extra cooking effort with rich flavor, better texture, and a more satisfying bite. An easy upgrade to any weeknight meal.

The Ribeye is cut from the sub primal section called the Rib, which is what gives the ribeye its name. Our bone-in ribeye enhances this cut’s already savory flavor and juiciness. For many, the bone-in version of the ribeye is the only way to go.

For best results thaw your bone in ribeye in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our bone in ribeye is best eaten within 12 months of purchase for the best flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished bone-in ribeye steaks have incredible flavor, but they’re leaner and more heat-sensitive than grain-finished versions. The goal is to gently render the fat around the bone without overcooking the leaner meat, keeping the steak below medium (140–145°F) for optimal tenderness. 

A simple 30-minute olive oil marinade helps the exterior brown more evenly and gives you a wider, safer cooking window before the meat overcooks.

General Tips:

• Use medium—not high—heat to avoid tightening the lean muscle
• Sear briefly, then finish low and slow to cook evenly around the bone
• Let rest at least 5 minutes so juices redistribute

Grill Tips:

• Preheat to medium and oil the grates lightly to prevent sticking
• Sear 1–2 minutes per side directly over the flame, then move to indirect heat
• Keep the lid closed during the indirect phase for even cooking around the bone
• Monitor with a thermometer—ribeyes with bones can rise in temp unexpectedly
• Rest 5 minutes before slicing for maximum juiciness.

Our grass-finished burger patties deliver rich, clean, deeply beefy flavor in a convenient, ready-to-cook form. Naturally leaner and packed with pasture-raised nutrition, our patties sear up beautifully with a crisp crust while staying tender and juicy inside. Perfect for effortless weeknight dinners or weekend grilling. 

• 100% grass-finished for superior flavor and nutrition
• Naturally lean yet deeply flavorful
• Pre-formed for quick, consistent cooking
• Great on the grill or stovetop
• No antibiotics, no hormones

For best results thaw your burger patties  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our burger patties are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished burger patties have a deeply beefy flavor and a naturally leaner profile, so they benefit from gentle, steady heat that builds a crisp crust without drying out the center. Because they cook faster and firm up more quickly than grain-finished patties, avoid high heat and pull them early—aiming for 140–145°F for a juicy, tender burger. A light brush of oil before cooking helps browning and gives you a more forgiving cooking window.

General Tips:

• Cook over medium to medium-high heat—just enough to build a crust without drying the patty
• Flip once and avoid pressing the patties to keep the juices inside
• Rest for 2–3 minutes before serving so the juices redistribute
• Season simply with salt and pepper to let the grass-finished flavor shine

Grill or Skillet Tips:

• Preheat to medium and lightly oil the grates or pan.
• Cook 3–4 minutes per side, watching closely—they cook faster than higher-fat patties
• Add cheese in the final minute and tent or close the lid to help it melt
• Pull at 140–145°F for the perfect balance of tenderness and juicy texture

Our grass-finished petite filet mignon is cut from the tenderloin, the most delicate and least-worked muscle on the cattle, giving it an exceptionally soft, buttery texture. Naturally lean and elevated in flavor, this premium steak is perfect for special occasions or anyone who loves a melt-in-your-mouth cut. 

• Cut from the tenderloin—the most tender muscle on the cattle
• Ultra-soft texture with a clean, delicate flavor
• 100% grass-finished, nutrient-dense, and naturally lean
• Ideal for pan-searing or grilling to medium-rare

For best results thaw your filets in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our petite filet mignon steaks are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished filet mignon is tender but also lean, which means it cooks faster and needs a gentle touch. Keep the heat moderate and avoid taking it past medium (130–135°F) to preserve its natural tenderness and prevent it from becoming tough. A simple 30-minute oil marinade adds moisture, enhances browning, and gives you a wider, safer cooking window.

Tips:

• Avoid high heat. Use medium or medium-high heat to prevent the exterior from overcooking before the center warms
• Cook to medium-rare or medium only. Pull at 130–135°F and let rest; going past 140–145°F can reduce tenderness
• Keep it simple. Salt, pepper, and a little oil or butter highlight the filet’s clean, delicate flavor
• Sear briefly, then finish gently. Especially for thicker cuts, lower the heat or finish in the oven
• Rest before slicing. Let rest 5–10 minutes so juices redistribute.

.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

• Because this is already a tender cut of beef, the real question is how do I keep it tender! This all comes down to cooking temperature. As with all grass fed beef we recommend cooking your strip steak over medium heat and taking it no farther than a medium doneness (approximately 140 degrees fahrenheit). For an extra level of confidence you can do a quick 30 minute olive oil marinade prior to cooking for a little extra fat to help buffer your cooking times.
• With grass fed steaks we recommend avoiding the impulse to get your grill ripping hot with high flames for a photogenic sear. Instead build a good base of coals with a reasonable amount of space between the coals and the grate and cook your steak at a more moderate temperature for 5-7 minutes per side, flipping only once.
• The exception to this is if you want to reverse sear NY strip steak. In that case cook your steak low and slow to just below the desired temperature, then crank up the flames for a quick sear to build the crust.

Our grass-finished skirt steak is cut from the diaphragm muscle—known for its attractive marbling, loose grain, and beef-forward flavor. Naturally thin and quick-cooking, this cut is perfect for dishes like fajitas, stir-fries, and tacos; or anything where marinades help make tenderness and flavor shine. Slice it thinly against the grain after cooking to highlight its signature texture and rich, pasture-raised taste. 

• Cut from the diaphragm muscle for deep flavor and a loose, tender grain
• Quick-cooking cut ideal for searing, grilling, or marinating
• Naturally thin and perfect for fajitas, tacos, or stir-fries
• Best cooked to medium for a juicy, tender bite

For best results thaw your skirt steaks in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our skirt steaks are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished skirt steak cooks very quickly due to its thin, open-grain structure, so controlling heat is essential. Because it’s lean and long, it’s easy to overcook. Keep it at or below medium (140–145°F) to maintain tenderness. A marinade is especially helpful for skirt steak, adding moisture, enhancing browning, and giving you a more forgiving cooking window.

General Tips:

• Cook over medium to medium-high heat—never high—to avoid toughness
• Sear quickly on each side, aiming for fast color without overcooking the interior
• Always slice very thin and against the grain to maximize tenderness

Grill Tips:

• Preheat to medium/medium-high and oil the grates to prevent sticking
• Grill 1–2 minutes per side; skirt steak cooks lightning fast
• Position thicker parts closer to the heat and thinner ends farther from it
• Pull the steak early (around 130–135°F) knowing the temperature rises as it rests
• Let rest for 5 minutes, then slice thinly across the grain at an angle

Our grass-finished beef liver is the nutrient-dense internal organ responsible for filtering and storing essential vitamins and minerals, making it one of the most nourishing cuts you can eat. With a rich, savory flavor and smooth texture when cooked gently, this liver is perfect for classic dishes like liver and onions, pâtés, or nutrient-packed stir-fries. Grass-finished liver is especially high in iron, B vitamins, and vital micronutrients. 

• Grass finished liver is highly nutritious and rich in vitamins A, B12, iron, and minerals
• Smooth texture and robust flavor when cooked gently
• Ideal for liver & onions, pâtés, stir-fries, or blending into ground meat
• Exceptionally nutrient-dense for supporting overall energy and wellness
• Raised on regenerative pastures in Long Island, NY

For best results thaw your beef liver  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef liver is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef liver is nutrient-dense and deeply flavorful, but it benefits from gentle cooking and good aromatics to balance its intensity. Because the liver can become firm and chalky if overcooked, aim for a quick sear and keep it below medium (140–145°F) for a tender, silky texture. A short 20–30 minute soak in milk, lemon water, or lightly salted water can mellow the flavor and improve overall tenderness before cooking.

Cooking Ideas:

• Liver and Onions: Sear sliced liver quickly in butter or oil, add onions, and finish with a splash of broth for a classic comfort dish
• Liver Pâté: Blend gently sautéed liver with butter, herbs, and aromatics for a smooth, rich spread
• Stir-Fry: Slice thinly and cook fast with garlic, ginger, and veggies for a flavorful, tender result
• Crispy Liver Bites: Lightly dredge in seasoned flour and pan-fry for a crunchy outside and soft interior

General Tips:

• Don’t overcook, the liver becomes dry and chalky past medium
• Use plenty of aromatics: onions, garlic, herbs, vinegar, or citrus brighten the flavor
• Rest briefly after cooking to keep juices in the meat

Our grass-finished beef stew cubes are cut from the chuck, the hardworking shoulder area known for its rich flavor and abundant connective tissue. This makes it the perfect cut for slow-cooked dishes where time transforms the meat into fork-tender, silky bites. When simmered low and slow, these cubes release deep, comforting beef flavor and create beautifully hearty stews, chilis, and braises.

• Cut from the chuck for rich flavor and melt-in-your-mouth tenderness when braised
• Ideal for stews, soups, chili, curries, and slow cooker meals
• High in natural collagen that creates luxurious sauces and broths
• 100% grass-finished for clean flavor and superior nutrition

For best results thaw your beef stew cubes  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef stew cubes are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef stew cubes are lean and full of rich, earthy flavor, but they need slow, gentle cooking to become tender. Because grass-finished beef has less intramuscular fat than grain-finished, rushing the process or using high heat can make the cubes tough and dry. The real magic comes from low-and-slow simmering until the collagen transforms into silky tenderness.

Cooking Ideas:

• Classic Beef Stew: Brown the cubes lightly, then simmer with broth, onions, carrots, and herbs for 2–3 hours
• Beef Chili: Slow-cook cubes with tomatoes, spices, and beans for hearty, fall-apart texture
• Curry or Birria: Braise gently with warming spices or chiles for deep, concentrated flavor
• Beef & Vegetable Soup: Add cubes to a long-simmering pot with potatoes, greens, and broth for a nourishing meal

General Tips:

• Brown over medium—not high—heat to avoid drying out the surface
• Add acidic ingredients (tomatoes, wine, vinegar) early to help tenderize the meat
• Simmer gently for 2+ hours; grass-finished cubes need time to soften
• Avoid rapid boiling, which can toughen lean meat

Our grass-finished sirloin steak is cut from the sirloin primal, located just behind the short loin near the hip—an area known for producing flavorful, moderately lean steaks with a satisfying bite. This cut offers a perfect balance of tenderness and bold, beefy flavor, making it a versatile choice for grilling, pan-searing, or slicing thin for salads and stir-fries. 

• Cut from the sirloin primal for balanced tenderness and rich flavor
• Versatile steak great for grilling, pan-searing, or slicing for meals
• Leaner profile with a bold, clean grass-finished taste
• Best cooked to medium for optimum juiciness

For best results thaw your sirloin steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our sirloin steaks are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished sirloin steaks are naturally lean with a hearty, beef-forward flavor, so they benefit from a gentle, controlled cooking approach. Because sirloin can firm up if overcooked, keep it at or below medium (135–140°F) to maintain juiciness and tenderness. A quick 30-minute oil marinade helps soften the exterior, promote better browning, and provide a bit more flexibility before the steak overcooks.

General Tips:

• Cook over medium heat to avoid tightening the lean sirloin muscle fibers
• Sear for color, then finish low and slow for even doneness
• Let rest 5 minutes before slicing, and cut against the grain for the most tenderness

Grill Tips:

• Preheat to medium and lightly oil the grates to prevent sticking
• Grill 2–3 minutes per side, then move to indirect heat to finish gently
• Keep the lid closed during the indirect phase for steady, even cooking
• Remove from the grill around 130–135°F, as sirloin rises quickly while resting
• Rest 5 minutes and slice across the grain to maximize tenderness

Our grass-finished beef fajita strips are cut from the chuck. Large, hardworking muscles known for their bold, beefy flavor and distinctive grain. Pre-sliced for convenience, these strips cook quickly and absorb marinades readily, making them perfect for sizzling fajitas, stir-fries, rice bowls, and tacos.

• Pre-cut strips that are perfect for fajitas, stir-fries, and weeknight meals
• Absorbs marinades exceptionally well for big, bold flavor
• Best cooked to medium for tenderness and juiciness

For best results thaw your fajita strips  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef fajita strips are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef fajita strips are thin, lean, and quick-cooking, which means they need moderate heat and a close eye to stay tender. Because grass-finished beef can firm up if overcooked, keep the strips at or below medium (140–145°F) and rely on a flavorful 20–30 minute oil-based marinade to add moisture, seasoning, and a wider cooking window. The key is fast searing, lots of aromatics, and cooking in a way that keeps the meat juicy.

Cooking Ideas:

• Classic Fajitas: Sear quickly with peppers, onions, lime juice, and your favorite fajita seasoning
• Stir-Fry: Cook over moderate heat with garlic, soy sauce, and veggies for a light, tender result
• Tacos or Bowls: Season with chili, cumin, and lime, then serve with rice, beans, or tortillas
• Sheet-Pan Fajitas: Toss in oil and spices, then bake briefly at high heat for an easy weeknight meal

General Tips:

• Use medium or medium-high heat—never high—to avoid toughness
• Cook in small batches to prevent steaming and ensure a proper sear
• Pull the strips early (130–135°F) and let them rest, as the temperature of thin pieces rises fast and will continue to cook off the heat
• Finish with a squeeze of lime to brighten the flavor

Our 100% beef hot dogs are crafted from premium cuts of grass-finished beef, including trim from the chuck, round, and sirloin—areas known for balanced flavor and quality. Clean and richly seasoned, these hot dogs offer a hearty bite without fillers, mystery meats, or artificial additives. Perfect for the grill, skillet, or campfire, they deliver classic hot dog satisfaction with the integrity of whole-muscle, pasture-raised beef.

• 6 hot dogs per package
• Produced without a casing
• Made exclusively from whole-muscle grass-finished beef (chuck, round, sirloin)
• No fillers, no artificial additives—just clean, flavorful beef
• Naturally seasoned for a classic, satisfying bite
• Great on the grill or stovetop

For best results thaw your 100% beef hot dogs  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our 100% beef hot dogs are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished all-beef hot dogs have a clean, rich flavor that shines when cooked gently rather than aggressively charred. Because they’re made from lean, high-quality beef, using moderate heat helps keep them juicy. A quick 10–15 minute soak in warm water before cooking can help heat them evenly and reduce the chance of overcooking on the grill or stovetop.

Cooking Ideas:

• Skillet Sear: Brown gently in a lightly oiled pan over medium heat for a crisp exterior and juicy center
• Simmer & Sear: Simmer briefly in water, then finish with a quick sear for color
• Oven-Roasted: Bake at 375°F for even heating and consistent browning
• Loaded Dogs: Top with chili, sautéed onions, kraut, mustard, or your favorite regional style

General Tips:

• Avoid high heat to keep them from drying out or splitting
• Rotate frequently so they brown evenly on all sides
• Let rest briefly after cooking for the juices to settle
• Toast the bun for the best texture and flavor

Grass-fed beef, water, sea salt, spices including mustard, dextrose, paprika, natural flavor, extractives of paprika, carrageenan, starch (maize), konjac, dietary pea fiber, natural flavors, black pepper extract, celery juice powder

Our grass-finished beef short ribs are cut from the lower portion of the rib and plate; an area rich in connective tissue, marrow, and deep beef flavor. English-cut short ribs feature thick, meaty sections atop the bone, making them ideal for low-and-slow braising where the tough collagen melts into a silky, fork-tender texture. These ribs reward patience with one of the most comforting and flavorful dishes you can make. 

• Cut from the rib and plate section for deep-rich flavor
• Thick, meaty English-cut ribs perfect for braising or slow cooking
• High natural collagen creates luxurious, velvety sauces
• 100% grass-finished for clean, nutrient-dense beef

For best results thaw your beef short ribs  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef short ribs are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished English-cut short ribs are incredibly flavorful, but their leaner grass-fed profile means they need long, gentle cooking to become fall-apart tender. Unlike quick-sear cuts, short ribs shine when braised slowly so the connective tissue melts and the meat stays moist. A quick brushing of oil can help with initial browning for flavor, but the real key is low-and-slow heat—rushing the process can leave the ribs firm instead of silky.

Cooking Ideas:

• Classic Braised Short Ribs: Brown gently, then simmer with broth, wine, onions, and herbs for 2.5–3 hours
• Red Wine Braise: Slow-cook with red wine, garlic, and rosemary for a rich, luxurious sauce
• Tomato & Chili Braise: Use tomatoes, chipotle, or ancho chilies for a deep, smoky heat
• Short Rib Ragu: Shred the braised meat and serve over pasta or polenta

General Tips:

• Brown over medium heat to avoid toughening the lean surface
• Keep the braising liquid at a gentle simmer—never a rapid boil
• Cook covered for at least 2.5–3 hours until the meat yields easily to a fork
• Let rest in the braising liquid before serving to keep the ribs moist and flavorful

Our grass-finished beef brisket is cut from the lower chest of the cattle; one of the hardest-working muscles on the animal and prized for its deep, rich flavor. Naturally leaner than grain-finished brisket, this cut rewards low-and-slow cooking, allowing the connective tissue to melt into tender, juicy layers. Perfect for braising, or slow roasting, brisket delivers hearty, comforting beef flavor at its best when given time and care. 

• Cut from the lower chest for unmatched depth of flavor
• Ideal for smoking, braising, slow roasting, or barbecue
• High natural collagen becomes tender and silky when cooked low and slow
• 100% grass-finished for clean, nutrient-dense beef

For best results thaw your brisket  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our brisket is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef brisket is naturally leaner than grain-finished, which means it needs slow, steady cooking to stay tender and juicy. Because brisket comes from a hardworking muscle, rushing the process or using high heat can make it tough—keep temperatures low and give it time to break down. A simple brush of oil helps with browning and moisture retention, but the real magic happens during hours of gentle cooking.

Cooking Ideas:

• Oven-Braised Brisket: Brown lightly, then cook covered with broth, onions, and herbs at 275–300°F for 3–4+ hours
• Slow Cooker Brisket: Add aromatics, broth, and spices, then cook on low for 8–10 hours until fork-tender
• Texas-Style Brisket (Low & Slow): Season heavily, cook at 225–250°F, and wrap partway through to maintain moisture
• Brisket for Tacos or Sandwiches: Shred or slice and mix with braising juices, BBQ sauce, or chiles

General Tips:

• Brown over medium heat—high heat can dry out the lean surface
• Keep the cooking temperature low and steady for the entire cook.
• Add acidic ingredients (wine, tomatoes, vinegar) to help tenderize
• Cook until the meat probes easily—brisket is done when tender, not when it hits a specific temp
• Rest 20–30 minutes before slicing, and cut against the grain for maximum tenderness

Our grass-finished Paleo Blend combines ground beef with finely ground beef kidney, heart, and liver. Bringing together the clean flavor of whole-muscle beef with the nutrient density of organ meats. The result is a rich, deeply beefy mix that cooks just like traditional ground beef while delivering an easy, delicious way to incorporate organ meats into your diet. 

• Made from ground beef plus heart, liver, and kidney for full-spectrum nutrition
• Organ meats add iron, B vitamins, minerals, and natural energy-boosting nutrients
• Cooks just like ground beef—great for burgers, tacos, sauces, and meatballs
• Rich, savory flavor that stays approachable and family-friendly

For best results thaw your paleo grind  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our paleo grind is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished Paleo Grind makes it incredibly easy to enjoy the nutritional benefits of organ meat without changing how you cook. It’s a convenient blend of our grass finished ground beef and ground grass finished organ meats, delivering a richer, deeper beef flavor while keeping the texture and versatility of regular ground beef. Just swap it into any recipe that calls for ground beef, and you’ll instantly boost the nutrition profile of your meals with no extra effort.

Cooking Ideas:

• Burgers: Shape and season just like ground beef—expect a richer, beefier taste
• Meatballs or Meatloaf: Use your favorite recipe for an easy nutritional upgrade
• Tacos & Chili: Adds depth and complexity while blending seamlessly with seasonings
• Pasta Sauce or Skillet Meals: Brown as usual for a simple, nutrient-dense swap

General Tips:

• Cook over medium heat, just like ground beef
• Season well—herbs, onions, garlic, and spices complement the richer flavor
• Use anywhere you’d use ground beef for an effortless, nutrient-packed meal

85% grass-fed beef, 5% grass-fed kidney, 5% grass-fed heart, 5% grass-fed liver

Our grass-finished Delmonico steak is cut from the ribeye/upper rib section—one of the most flavorful areas on the cattle, known for its natural marbling, rich beefiness, and satisfying chew. This cut contains a good amount of intramuscular fat and light connective tissue that render during cooking, making it a favorite among true steak aficionados. 

• Cut from the rib section for rich marbling and deep, steakhouse-style flavor
• Naturally tender when cooked properly; with a bold, beef-forward profile
• Best enjoyed at medium or below to preserve tenderness

For best results thaw your Delmonico steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our Delmonico steaks are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished Delmonico steaks are a favorite among steak aficionados thanks to their rich intramuscular fat, deep flavor, and satisfying chew. This cut has natural connective tissue that becomes beautifully tender when cooked with controlled, moderate heat—avoid taking it past medium (140–145°F) to keep its juicy, steakhouse-worthy texture. A simple 30-minute oil marinade helps promote even browning and gives you a more forgiving cooking window, especially with a thick cut like the Delmonico.

General Tips:

• Sear over medium—not high—heat to gently render the fat without tightening the lean muscle
• Because of its thickness and marbling, finish low and slow for even doneness
• Rest 5–10 minutes to let the juices redistribute
• Slice against the grain to highlight the steak’s natural tenderness

Grill Tips:

• Preheat to medium and lightly oil the grates to prevent sticking
• Sear 2–3 minutes per side over direct heat to develop a flavorful crust
• Move to indirect heat and close the lid to slowly bring it to temperature
• Use a thermometer—Delmonicos can rise quickly once the fat begins to render
• Pull around 130–135°F and rest before serving for ideal texture and juiciness

Our Beef Maple Brown Sugar Breakfast Sausage Links are made from whole-muscle grass-finished beef—primarily cuts from the chuck, round, and sirloin—blended with spices, real maple, and brown sugar for a sweet-savory breakfast classic. These links cook best over gentle, steady heat to keep them tender and juicy while allowing the natural sweetness to caramelize beautifully. Perfect alongside eggs, folded into breakfast bowls, or chopped into morning scrambles. 

• Made from whole-muscle beef (chuck, round, sirloin) for clean, hearty flavor
• Naturally sweetened with real maple and brown sugar
• No fillers, no artificial additives—just high-quality grass-finished beef
• Made with beef collagen casing

For best results thaw your breakfast sausages  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our breakfast sausages are  best eaten within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef breakfast sausage links offer a clean, hearty flavor without the heaviness of pork—perfect for anyone looking for a wholesome, high-protein start to the day. Because they’re leaner than conventional sausage, they cook best over moderate heat to stay juicy and tender. Their mild seasoning makes them versatile for classic breakfasts or easy meal prep.

Cooking Ideas:

• Skillet: Brown gently over medium heat, turning often for even cooking
• Oven-Baked: Bake at 375°F for 12–15 minutes for a hands-off option
• Breakfast Bowls: Pair with eggs, veggies, or potatoes for a filling meal
• Biscuits & Gravy: Slice or crumble cooked links for a lighter, beef-forward twist

General Tips:

• Avoid high heat—lean beef links can dry out or split
• Rotate frequently for even browning on all sides
• Let rest briefly before serving to lock in juices
• Great for meal prep—cook ahead and reheat throughout the week

Beef, Salt, Brown Sugar, Black Pepper, Maple Syrup, Collagen Casing

Our grass-finished flank steak is cut from the abdominal muscles of the cattle—a long, lean, hardworking section prized for rich beef flavor and a distinct grain. Naturally thin and quick-cooking, flank steak shines in marinades and high-heat cooking when sliced thinly against the grain. It’s a go-to cut for fajitas, stir-fries, salads, and globally inspired dishes

• Cut from the flank for deep flavor and visible grain
• Lean, quick-cooking steak that absorbs marinades beautifully
• Ideal for grilling, searing, and slicing thin
• Best cooked to medium and sliced against the grain

For best results thaw your flank steaks in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our flank steaks are best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished flank steak is lean, richly flavored, and prized for its long, visible grain. Making it ideal for steak lovers who enjoy bold texture when cooked properly. Because it’s naturally thin and low in intramuscular fat, flank steak cooks fast and can become tough if overheated, so keep it at or below medium (140–145°F) for the best tenderness. A 30-minute oil-based marinade greatly helps flank steak, enhancing browning, adding moisture, and giving you a wider, safer cooking window.

General Tips:

• Cook over medium to medium-high heat for a fast sear without overcooking
• Flank steak is thin—watch closely and flip early to prevent overshooting your temp goal
• Rest 5 minutes, then slice very thinly against the grain to maximize tenderness
• Marinate with oil, acid (like lime or vinegar), and aromatics to improve texture and flavor

Grill Tips:

• Preheat to medium-high and oil the grates to avoid sticking
• Grill 2–3 minutes per side directly over the flame—flank steak cooks quickly
• If one end is thinner, place it farther from direct heat to cook more evenly
• Remove around 130–135°F knowing it will rise slightly while resting
• Slice thinly across the grain at a sharp angle for the most tender bite

Our grass-finished osso buco are cut from the shank, the lower leg of the cattle. An area rich in connective tissue, collagen, and marrow. This cut is made for slow braising, transforming from tough to luxuriously tender as it cooks. The result is deeply savory meat, a silky sauce, and prized marrow at the center of the bone. Perfect for classic Italian preparations and comforting slow-cooked meals.

• Cut from the shank for collagen-rich, slow-cooked tenderness
• Marrow-filled bone adds richness and depth to sauces
• Ideal for braising, stews, and traditional osso buco
• Becomes fork-tender with low-and-slow cooking

For best results thaw your osso bucco  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our osso bucco is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished osso buco (beef shank) is loaded with connective tissue, marrow, and deep beef flavor. Making it perfect for long, slow braises that transform the meat into something silky and tender. Because grass-finished beef is leaner, it’s important to keep the heat low and gentle so the collagen melts without the meat drying out. A quick brush of oil helps with browning, but the true magic comes from hours of slow cooking that break down the shank’s tough fibers into rich, spoon-tender goodness.

Cooking Ideas:

• Classic Osso Buco: Brown the shanks, then braise slowly with white wine, broth, tomatoes, carrots, and aromatics for 2.5–3+ hours
• Red Wine Braise: Use red wine, garlic, rosemary, and thyme for a deeper, more robust flavor
• Italian-Style Gremolata Finish: Brighten the final dish with a mix of lemon zest, garlic, and parsley
• Shank Ragu: Shred the braised meat and mix with the a red sauce to serve over pasta or polenta

General Tips:

• Brown over medium heat so the lean meat doesn’t toughen
• Keep the braising liquid at a gentle simmer—never a hard boil
• Cook covered for several hours until the meat pulls away from the bone easily
• Let rest in the braising liquid to keep the meat moist and absorb more flavor
• Serve with the marrow—it’s rich, buttery, and one of the best parts of the dish

Our grass-finished beef jerky is made from whole cuts of our 100% grass-finished beef, slow-marinated and dried for a tender chew and clean flavor. Seasoned with a classic blend of Worcestershire sauce, soy sauce, and spices—plus a touch of heat from chili and Tabasco; our  jerky strikes the perfect balance of smoky, salty, and slightly spicy. It’s a satisfying, protein-rich snack made with real ingredients and no shortcuts.

• Made with 100% grass-finished beef for clean flavor
• Slow-marinated and dried for a tender, satisfying chew
• Seasoned with real ingredients like Worcestershire, garlic, onion, and spices
• No artificial colors or synthetic preservatives 
• High-protein, portable snack perfect for travel, work, or the trail

For best results thaw your beef jerky  at room temperature for 24 hours before eating. Store unopened bags in the freezer.

Our beef jerky  is  best eaten within 3 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

100% Grass Fed Beef, Lea & Perrins Worcestershire Sauce Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract, Soy Sauce, Water, Wheat, Soybeans, Salt, Sodium Benzoate: less than 1/10 of 1% as a Preservative, Tabasco Sauce, Distilled Vinegar, Red Pepper, Salt, Spices, Celery Juice Powder

Our grass-finished beef marrow bones are cut from leg bones and filled with rich, buttery marrow prized for its flavor and nourishment. When roasted or slowly simmered, the marrow becomes soft and luxurious, adding incredible depth to broths, soups, and sauces—or enjoyed simply spread on toast. These bones are also ideal for bone broth, delivering body, collagen, and clean beef flavor.

• Cut from leg bones and naturally rich in buttery marrow
• Perfect for roasting, bone broth, soups, and sauces
• Adds collagen, richness, and depth to homemade stock
• 100% grass-finished with clean, natural flavor

Marrow bones can go straight from the freezer into the stock pot. If roasting before boiling, let defrost for 24 hours in the refrigerator prior to use.

Our marrow bones are best used within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef marrow bones are packed with rich, buttery marrow that adds depth to soups, sauces, and roasts. Since they aren’t boat-cut, the marrow is enclosed inside the bone—making them perfect for long, gentle simmering or roasting until the marrow becomes soft and scoopable. Their clean, grass-fed flavor shines whether you’re making bone broth or enjoying the roasted marrow on its own.

Cooking Ideas:

• Bone Broth: Simmer marrow bones with aromatics for 12–24 hours for a deeply nourishing broth
• Roasted Marrow: Roast at 425°F for 20–25 minutes, then scoop out the soft marrow and spread on toast with herbs and lemon
• Soup Bases: Add to stews or soups to boost richness and body
• Marrow Butter: Whip roasted marrow with herbs and salt for a decadent finishing butter

General Tips:

• Roast or brown the bones before simmering for a richer flavor
• Keep heat gentle when simmering—rapid boiling can cloud the broth
• Add a splash of vinegar to help draw minerals and nutrients from the bone
• After cooking, scoop out the marrow for spreads or sauces—it’s the best part

Our grass-finished beef heart comes from the strong, hardworking cardiac muscle.  It is also one of the most nutrient-dense and surprisingly approachable cuts available. Lean, firm, and beefy in flavor, beef heart cooks more like a steak than a traditional organ meat. When sliced thin and cooked gently, it’s tender, satisfying, and incredibly versatile for everyday meals.

• Lean, steak-like texture
• Rich in iron, B vitamins, CoQ10, and essential minerals
• Mild, beef-forward flavor—less “organ-y” than expected
• Great for grilling, pan-searing, tacos, stir-fries, or stews

For best results thaw your beef heart  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef heart is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef heart is a deeply flavorful, nutrient-dense ingredient that’s far more approachable than many people expect. Its firm, lean texture cooks more like a steak than traditional organ meat, making it easy to prepare with simple techniques. Because heart can become chewy if overcooked, keep it at or below medium (140–145°F) for the best tenderness, and use a quick oil-based marinade to enhance juiciness and bring out its naturally rich, beefy flavor.

Cooking Ideas:

• Grilled or Pan-Seared Steaks: Slice into thick strips, marinate, and sear quickly for a tender, steak-like result
• Tacos or Fajitas: Cut into thin strips and cook fast with onions, peppers, and lime
• Stir-Fry: Thinly slice and sear over moderate heat with garlic, ginger, and veggies
• Heart Stew: Dice and slow-simmer with broth and aromatics for a rich, hearty dish.

General Tips:

• Trim away any silver skin for the best texture
• Marinate for 30 minutes to boost tenderness and deepen flavor
• Cook quickly over medium or medium-high heat—avoid prolonged high-heat cooking
• Slice thinly against the grain to maximize tenderness

Our grass-finished beef bratwurst are made from premium cuts and trim from the chuck and round—areas that provide the perfect balance of beefy flavor and structure for a juicy, satisfying sausage. Seasoned in classic bratwurst style and made without fillers, our links deliver a clean, savory bite that shines on the grill, in a skillet, or simmered in a good beer. A hearty, beef-forward take on a traditional favorite.

• :Made from our grass finished beef
• Classic bratwurst seasoning
• No fillers or artificial ingredients—just real beef and spices
• Perfect for grilling, pan-searing, or beer-brat style cooking

For best results thaw your beef bratwurst  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef bratwurst are  best eaten within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef bratwurst delivers a clean, hearty flavor with a satisfying snap, making it a great alternative to traditional pork brats. Because they’re leaner, they cook best with moderate, steady heat to stay juicy and prevent the casing from splitting. These brats shine on the grill, in a skillet, or simmered gently in beer with onions for a classic, crowd-pleasing preparation.

General Tips:

• Cook over medium heat—high heat can cause splitting or dryness
• Turn frequently for even browning on all sides
• Rest a few minutes after cooking to keep the juices inside

Grill Tips:

• Preheat the grill to medium and lightly oil the grates
• Grill 3–4 minutes per side, rotating often to build an even, golden crust
• Move to indirect heat if they begin to brown too quickly
• Avoid piercing the casing—this releases juices and can dry out the brat

Beer Brats (Highly Recommended):

• Simmer brats gently in a pan with beer, sliced onions, and a little butter for 10–15 minutes
• Finish on the grill for a flavorful crust and smoky finish
• Serve with mustard, sauerkraut, or sautéed onions for a classic pairing

Grass-fed beef, filtered water, sea salt, organic spices including (fennel, paprika, red pepper, black pepper, anise, coriander, nutmeg), dye free collagen casing

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

• What is oxtail? Just like the name implies, oxtail is quite literally taken from the tail of cattle, and cut into short lengths for convenience.
• How to cook ox tail: Filled with beefy flavor it is often slow-cooked and used in stews to add a bold flavor that is unlike other types of beef. It’s a staple of Jamaican cuisine, as well as the key ingredient in English Oxtail Soup. It’s also found in soup dishes around the world, from China and Korea to South America.

Our grass-finished meatball mix blends our pasture-raised beef and pork with classic seasonings and Romano cheese for rich flavor and the perfect texture—no extra mixing required. Beef provides a deep, savory body, while the pork adds natural juiciness and tenderness. Romano cheese brings a subtle, salty richness that melts beautifully as the meatballs cook, making this mix ideal for classic Italian meatballs, baked dishes, or skillet meals.

• Made with pasture-raised beef and pork for balanced flavor and tenderness
• Seasoned and blended—just shape and cook
• Romano cheese adds savory depth and moisture
• Perfect for meatballs, meatloaf, or stuffed vegetables
• No fillers, no artificial ingredients
• Raised on regenerative pastures on Long Island, NY

For best results thaw your meatball mix  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our meatball mix is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

Our meatball mix is naturally flavorful and well-balanced, so it cooks up tender and juicy with minimal effort. Because it contains both beef and pork, gentle heat helps render the fat evenly while keeping the meatballs moist.

Tips for Best Results:

• Don’t overwork the meat. Gently shape meatballs to keep them tender
• Use moderate heat. Medium heat prevents the outside from browning too fast before the inside cooks through
• Brown first, then finish. Sear meatballs until golden, then finish in sauce or the oven for even cooking
• Oven option: Bake at 375°F for 18–22 minutes, turning once, for hands-off cooking
• Simmering in sauce: Brown lightly, then finish cooking directly in sauce to lock in moisture and flavor
• Target doneness: Cook to an internal temperature of 160°F

Pastured pork, 100% grass-fed beef, salt, spices, Romano cheese

Our grass-finished bavette steak is cut from the bottom sirloin near the flank—an area known for producing intensely flavorful, loose-grained beef. Sometimes called the “butcher’s cut,” bavette is prized for its deep, beef-forward taste and natural tenderness when cooked properly. It cooks quickly, takes marinades beautifully, and delivers a juicy, satisfying bite when sliced thinly against the grain.

• Cut from the bottom sirloin for bold flavor and a loose, tender grain
• Rich, beefy taste with a naturally juicy texture
• Excellent for grilling, pan-searing, or marinating

For best results thaw your bavette steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our bavette steaks are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished Bavette steak is prized for its loose grain, deep beefy flavor, and natural tenderness—making it a favorite among chefs and steak lovers. Because it’s lean and cooks quickly, Bavette does best with moderate to medium-high heat and should be kept at or below medium (140–145°F) to preserve its juiciness. A simple 30-minute oil-based marinade enhances browning and keeps the meat supple, giving you a wider, more forgiving cooking window.

General Tips:

• Sear quickly over medium to medium-high heat for a flavorful crust without overcooking
• Bavette varies in thickness—pull thinner ends off heat earlier for even doneness
• Rest for 5 minutes, then slice very thinly against the grain, ideally at a slight angle
• Marinades with oil, garlic, herbs, and a splash of acid (like lime or vinegar) complement this cut beautifully

Grill Tips:

• Preheat to medium-high and oil the grates lightly to prevent sticking
• Grill 2–3 minutes per side over direct heat—Bavette cooks fast
• Move thicker portions to indirect heat if needed to finish gently
• Aim for 130–135°F internal temp before resting, as the temperature continues to rise while off the heat
• Always slice against the grain to highlight the steak’s natural tenderness

Our grass-finished beef soup bones are cut from the neck—a well-worked area of the cattle that’s rich in connective tissue, cartilage, and deep flavor. These mixed neck bones are ideal for making richly flavored broths, soups, and stews that have body and depth without being overly fatty. When simmered low and slow, they release natural collagen and savory richness, creating a balanced, nourishing base for countless recipes.

• Cut from the neck for robust flavor and natural collagen
• Ideal to mix with marrow bones for bone broth, soups, stews, and stock
• Produces a rich, balanced broth without excess fat
• Great value for everyday cooking and batch broth making

Soup bones can go straight from the freezer into the stock pot. If roasting before boiling, let defrost for 24 hours in the refrigerator prior to use.

Our soup bones are best used within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef soup bones are an affordable, flavor-rich base for homemade broths, producing a deep beefy taste without the heaviness that can come from using too many marrow bones. Their meaty structure and connective tissue release natural collagen and body into the stock, making them ideal for long, gentle simmering. For the best, most balanced broth, pair soup bones with a smaller amount of marrow bones—this adds richness without overwhelming the flavor or creating an overly fatty result.

Cooking Ideas:

• Balanced Bone Broth: Use mostly soup bones with 1–2 marrow bones for depth and silkiness
• Soup & Stew Base: Simmer with aromatics to create flavorful broth for vegetable, barley, or beef soups
• Ramen or Pho Broth: Combine soup bones with spices and herbs for a lighter, more nuanced base
• Slow Cooker Stock: Add soup bones, onions, celery, and carrots, then cook on low for 12–24 hours

General Tips:

• Roast the bones at 400°F for 20–30 minutes before simmering to enhance flavor
• Keep the simmer low and steady—never a rolling boil—to maintain clarity
• Add a splash of vinegar to help draw minerals and collagen from the bones
• For best balance, use 70–80% soup bones + 20–30% marrow bones in broth
• Chill the finished broth to easily skim excess fat and enjoy a clean, rich flavor

Our grass-finished filet mignon tips are cut from the tenderloin, the most tender muscle on the cattle and trimmed into convenient 1–2 inch cubes/strips. These pieces deliver the same buttery-soft texture and clean, elegant flavor as filet mignon steaks, but in a versatile, quick-cooking format. Think of them as an ultra-tender upgrade to stew meat, perfect for fast dinners and special meals alike.

• Cut from the tenderloin for exceptional tenderness
• Same premium quality as filet mignon steaks, in a versatile cube
• Naturally lean with a clean, refined beef flavor
• Quick-cooking and ideal for steak bites, stroganoff, kabobs, or adding to sauces

For best results thaw your filet mignon tips  in the refrigerator for 48 hours then let rest at room temperature for 30 minutes prior to cooking.

Our filet mignon tips are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished filet mignon tips are small, 1–2 inch pieces trimmed from whole tenderloins—giving you all the buttery tenderness of filet mignon in a versatile, quick-cooking format. Because they’re exceptionally lean and delicate, they cook fast and should be kept at or below medium (140–145°F) to stay tender and silky.

Cooking Ideas:

• Tender Steak Bites: Sear quickly in a hot skillet with garlic and herbs for melt-in-your-mouth pieces
• Stroganoff or Creamy Skillet Dishes: Add at the end of cooking to keep the meat ultra tender
• Kabobs: Thread with veggies and grill briefly for steakhouse-style skewers
• Stews & Soups: Use as “ultra-tender stew cubes”—add near the end so they stay soft and juicy

General Tips:

• Sear quickly over medium to medium-high heat—avoid prolonged cooking
• Add to sauces or stews in the final 10–15 minutes to prevent overcooking
• Rest briefly before serving to keep juices in the meat
• Season simply—salt, pepper, garlic, and herbs highlight the filet’s natural tenderness

Our grass-finished tri tip steak is cut from the bottom sirloin, near the hip—an area known for producing a flavorful, moderately tender cut with a distinctive grain. Tri-tip offers a perfect balance of rich beef flavor and versatility, making it ideal for grilling, roasting, or slicing thin against the grain. When cooked properly and rested, it delivers juicy, steakhouse-quality results with a clean, grass-finished finish.

Benefits:

• Cut from the bottom sirloin for bold flavor and balanced tenderness
• Naturally lean with a rich, beef-forward taste
• Excellent for grilling, roasting, or reverse-searing
• Best cooked to medium and sliced against the grain

For best results thaw your tri tip steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our tri tip steaks are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished tri tip steak is a flavorful, moderately marbled cut with a distinct grain pattern that rewards careful cooking. Because it’s leaner than grain-finished versions, keep the heat moderate and avoid cooking past medium (140–145°F) to maintain its tenderness and juiciness. A simple 30-minute oil-based marinade helps the exterior brown evenly and gives you more flexibility during cooking—especially helpful given the tri-tip’s varying thickness.

General Tips:

• Sear over medium heat, then finish low and slow for even doneness throughout
• Tri-tip has two grain directions—after resting, slice thinly against the grain, adjusting angle as the grain changes
• Rest 5–10 minutes before slicing to keep juices from running out
• Marinades with oil, garlic, herbs, and a little acidity complement tri-tip beautifully

Grill Tips:

• Preheat to medium and lightly oil the grates
• Sear 3–4 minutes per side over direct heat for a nice crust
• Move to indirect heat, close the lid, and cook gently to your target temperature
• Pull around 130–135°F knowing the temperature will rise slightly while resting
• Slice against the grain in both sections of the tri-tip for maximum tenderness

Our unrefined grass finished beef suet is pure, clean fat sourced from around the kidneys—an area prized for producing the highest-quality, most stable cooking fat on the cattle. Firm, mild, and nutrient-dense, this whole-chunk suet is perfect for rendering into tallow, enriching recipes, or blending into lean meats. Left completely unrefined, it delivers traditional flavor and versatility the way it’s been used for generations.

• Sourced from kidney fat for the cleanest, highest-quality beef tallow
• Unrefined and minimally processed for maximum purity and flavor
• Ideal for rendering into shelf-stable tallow
• Excellent for baking, frying, roasting, or enriching lean ground meats

For best results thaw your suet  in the refrigerator for 24 hours prior to use.

Our beef suet is best used within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished beef suet is pure, unrefined fat taken from around the kidneys—clean, firm, and perfect for cooking, baking, and traditional recipes. Because it has a high smoke point and a neutral, clean flavor, suet is ideal for rendering into tallow or using in dishes where you want rich moisture without greasiness. Sold in whole chunks, it’s easy to chop, melt down, or grind depending on how you plan to use it.

Usage Ideas:

• Render Into Tallow: Slowly melt suet over low heat to create a shelf-stable cooking fat perfect for frying, sautéing, or roasting vegetables
• Baking: Add finely chopped suet to pastries, meat pies, or dumplings for incredible flakiness and moisture
• Ground Meat Blends: Mix suet into lean ground beef or game meat for juicier burgers and meatballs
• Homemade Soap or Skincare: Rendered tallow makes a clean, nourishing base for balms and soaps

General Tips:

• Chop suet while cold—it cuts more easily when firm
• Render slowly over low heat to keep the tallow clean and mild
• Strain through cheesecloth for a smooth, pure result
• Store rendered tallow in the fridge or freezer for long-term use

Our grass-finished beef tongue is sold whole and comes from the muscular organ at the base of the cattle’s mouth. A hardworking cut prized around the world for its rich flavor and incredibly tender texture when cooked properly. Though it looks intimidating at first, tongue transforms with slow, gentle cooking into silky, sliceable meat that’s perfect for tacos, sandwiches, and comforting braises. After cooking, the outer skin peels away easily, revealing moist, deeply flavored meat underneath.

• Whole beef tongue with skin on, ready for traditional preparation
• Exceptionally tender and flavorful when simmered low and slow
• Popular for lengua tacos, sandwiches, braises, and stews
• Nutrient-dense cut rich in protein and minerals
• 100% grass-finished beef raised on regenerative pastures on Long Island, NY

For best results thaw your beef tongue  in the refrigerator for 48 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef tongue is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Beef tongue is a hardworking muscle with a thick outer skin, and the key to tenderness is low, gentle cooking over time. Don’t rush it—slow simmering allows the collagen to break down and makes the tongue incredibly tender while keeping it juicy. Once cooked, the outer skin peels off easily, revealing rich, silky meat underneath.

General Tips:

• Simmer gently, never boil hard—rapid boiling can make the meat tough
• Cook fully before peeling; the skin slips off easily when hot
• Plan for time: tongue typically needs 2.5–3.5 hours of gentle simmering
• Let it rest briefly in the cooking liquid to stay moist

How to Cook:

• Place the whole, unpeeled tongue in a pot and cover with water or broth
• Add aromatics like onion, garlic, bay leaf, peppercorns, and salt
• Bring to a light simmer, cover, and cook until a knife slides in easily
• Remove while still hot, peel off the skin, then slice or dice as desired

After Cooking Ideas:

• Slice thin for tacos, sandwiches, or lengua-style dishes
• Dice and crisp in a skillet for added texture
• Slice thick and serve with mustard, salsa verde, or pan sauce
• Store sliced tongue in its cooking liquid to keep it tender for reheating

Our 8oz beef & bacon burger patties are made from grass-finished ground beef, blended with our uncured bacon for added juiciness and depth. Larger than our standard patties, these burgers are designed for serious burger lovers who want a thick, satisfying bite with a crisp crust and tender interior. The bacon adds natural fat and smoky flavor while letting the clean, beef-forward taste shine.

• Made from grass-finished beef blended with uncured bacon
• Larger 8oz size for a hearty, steakhouse-style burger experience (2 per package)
• Naturally juicy with a rich, smoky flavor
• Cooks up beautifully on the grill or stovetop with a crisp crust
• No antibiotics, no hormones—ever

For best results thaw your beef and bacon burgers in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef and bacon burgers are best eaten within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our grass-finished beef & bacon burger patties strike the perfect balance of rich beef flavor and salty bacon. Because they’re still leaner than grain-finished burger blends, the goal is to build a crisp, caramelized crust without overcooking the interior. Use moderate heat and avoid pressing the patties so they stay tender and juicy all the way through.

General Tips:

• Cook over medium or medium-high heat—just enough to form a crust, not so hot that the patties dry out
• Sear 3–4 minutes per side without pressing down to retain juices
• Rest the patties for a couple of minutes before serving so the juices redistribute
• Pair with simple toppings—cheddar, onions, or pickles let the beef-and-bacon flavor shine

Grill or Skillet Tips:

• Preheat to medium and lightly oil the grates or skillet
• Let the patties cook undisturbed to develop a crisp exterior
• Flip only once for the best crust
• Pull off heat at 140–145°F to prevent drying out while keeping them perfectly juicy

Beef, Pork Bacon Ends, Natural Flavoring, Celery Juice Powder, Cherry Powder, Brown & Maple Sugar (100% Maple), Cinnamon, Clove, Sea Salt

Our Chili Cheddar Hot Dogs are made with a blend of our grass finished beef and pasture raised pork, then seasoned with chili spices and real cheddar cheese for amazing flavor. Beef provides structure and richness while pork adds juiciness, and the cheddar melts into every bite for a hearty, satisfying hot dog. Cook gently to keep the dog intact and all that flavor right where it belongs.

• Made with grass-finished beef and pasture-raised pork
• 6 hot dogs per package
• Real cheddar cheese and chili spices mixed throughout
• Juicy, flavorful texture with a balanced beef–pork blend
• No fillers or artificial ingredients
• Perfect for grilling, skillet cooking, or oven roasting

For best results thaw your chili cheddar hot dogs  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our chili cheddar hot dogs are  best eaten within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our Chili & Cheddar Hot Dogs combine grass finished beef, pasture raised pork, melty cheddar, and chili seasonings for a rich, hearty flavor. Because these links are stuffed with cheese and spices, the goal is to heat them through without splitting them, keeping all that delicious filling right where it belongs. Moderate, steady heat works best for preserving juiciness.

General Tips:

• Cook over medium heat—high heat can cause the sausage to split and the cheese to escape
• Turn frequently for even browning without blistering
• Let rest briefly after cooking so the cheese settles inside
• Pair with simple toppings; the chili-cheddar combo already brings bold flavor

Grill or Skillet Tips:

• Preheat to medium and lightly oil the grates or pan
• Grill or sear 3–4 minutes per side, rotating often to avoid hot spots
• Move to indirect heat if browning too quickly
• Avoid piercing the sausage,this helps keep the cheese and chili seasoning inside

Pork,Beef,Water,Salt,Spices,Mustard,Dextrose,Paprika,Natural Flavor,Extractives of Paprika,Tomato Puree,Cheddar Cheese[Cultured Pasteurized Milk,Salt,Enzymes,Milkfat,Sodium Phosphate,Potassium Sorbate,Annato Color,Potato Starch/Powdered Cellulose&Natamyacin],Carrageenan,Starch(Maize),Konjac,Dietery Pea Fiber,Black Pepper Extract),Celery Juice Powder

Our pasture-raised boneless, skinless chicken breast is cut from the breast muscle of the bird—naturally lean, high in protein, and full of clean, mild flavor. Because our chickens are raised on pasture and move freely, the meat has a firmer texture and richer taste than conventional chicken. This versatile cut is perfect for weeknight meals, grilling, baking, or slicing into salads and stir-fries when cooked gently to retain moisture.

• Cut from the breast for a lean, high-protein, versatile staple
• Clean, mild flavor that works with a wide range of seasonings and cuisines
• Pasture-raised for better texture and superior taste
• Ideal for grilling, roasting, baking, or pan-searing
• No antibiotics, no added hormones

For best results thaw your chicken breasts in the refrigerator for 24 hours prior to cooking.

Our chicken breasts are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised boneless, skinless chicken breast is naturally lean and full of clean flavor - however it benefits from gentle, controlled cooking to stay juicy. Because pasture-raised birds are more active, their meat is firmer and can dry out quickly if overheated—so aim for even heat and stop cooking right at 165°F. 

Cooking Ideas:

• Pan-Seared: Sear gently in a skillet, then finish on low heat with broth or butter
• Oven-Baked: Bake at 375°F until just done—covering with foil helps retain moisture
• Grill: Grill over medium heat for a smoky flavor without drying the meat
• Stir-Fry: Slice thinly and cook quickly over medium-high heat to keep pieces tender

General Tips:

• Pound to even thickness for uniform cooking
• Use moderate heat—high heat can make lean meat tough
• Let rest 5 minutes before slicing so juices stay in the chicken
• Marinade with oil, lemon, herbs, and garlic for simple, reliable moisture and flavor

Our pasture-raised bone-in, skin-on chicken thighs come from the leg portion of the bird—an area known for richer flavor, natural juiciness, and forgiving texture. With the bone adding depth and the skin helping lock in moisture, these thighs are ideal for roasting, grilling, braising, or slow cooking. They deliver savory flavor and stay tender even with longer cooking times.

• Cut from the leg for richer flavor and naturally juicy dark meat
• Bone-in and skin-on for moisture, depth, and crisp skin
• Forgiving cut that stays tender with a wide range of cooking methods
• Perfect for roasting, grilling, braising, or skillet cooking
• Pasture-raised with no antibiotics or added hormones

For best results thaw your chicken thighs in the refrigerator for 24 hours prior to cooking.

Our chicken thighs are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised bone-in, skin-on chicken thighs are naturally flavorful and juicy, thanks to their healthy fat and darker meat. Because pasture-raised birds are more active, the thighs benefit from steady, moderate heat that slowly renders the skin and keeps the meat tender. A quick 20–30 minute oil-based marinade helps crisp the skin and gives you a little more flexibility before the meat overcooks. Aim to cook thighs to 175–185°F, where the connective tissue becomes fully tender and the meat stays succulent.

Cooking Ideas:

• Oven-Roasted: Roast at 400°F to crisp the skin while the meat stays juicy underneath
• Skillet Sear + Bake: Start skin-side down to render fat, then finish in the oven
• Grilled Thighs: Grill over medium heat, letting the fat slowly render for smoky, crispy skin
• Braised: Sear first, then simmer in broth, wine, or coconut milk for ultra-tender results

General Tips:

• Start with dry skin for maximum crispiness—pat well before seasoning
• Cook to 175–185°F; thighs become more tender above 165°F
• Use moderate heat to slowly render fat and avoid flare-ups
• Let rest 5 minutes before serving to keep juices in the meat

Our pasture-raised ground chicken is made from whole cuts of chicken, finely ground for a clean, mild flavor and tender texture. Naturally lean and versatile, it’s an easy substitute for ground beef or turkey in lighter meals without sacrificing satisfaction. Ground chicken takes on seasonings well, making it perfect for everything from weeknight tacos to meatballs, burgers, and skillet dishes.

• Made from pasture-raised chicken for clean, mild flavor
• Naturally lean and high in protein
• Versatile swap for ground beef or turkey in everyday recipes
• Absorbs herbs, spices, and sauces exceptionally well
• No antibiotics or added hormones

For best results thaw your ground chicken in the refrigerator for 24 hours prior to cooking.

Our ground chicken is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised ground chicken is lean, clean-tasting, and cooks quickly, which means gentle heat and added moisture are key to keeping it tender. Because it has less fat than conventional ground chicken, avoid high heat and prolonged cooking to prevent dryness. Treated thoughtfully, it becomes juicy, flavorful, and incredibly versatile.

General Tips:

• Cook over medium heat, not high, to prevent moisture loss
• Add a little fat (olive oil, butter, or broth) to the pan to keep it juicy
• Season generously—ground chicken benefits from herbs, garlic, spices, and aromatics
• Cook just until done (165°F) and remove promptly from heat

Best Uses:

• Burgers & Patties: Mix with oil, egg, or finely diced vegetables for tenderness
• Meatballs & Meatloaf: Breadcrumbs, milk, or yogurt help retain moisture
• Tacos & Skillet Meals: Brown gently and finish with sauce or broth to keep it succulent
• Stuffed Dishes: Ideal for lettuce wraps, dumplings, or stuffed peppers when lightly seasoned

Ground chicken shines when it’s not rushed. Keep the heat moderate, add moisture, and let the clean, pasture-raised flavor do the work.

Our pasture-raised whole chicken comes from birds raised outdoors on open pasture; resulting in rich flavor, firmer texture, and exceptional quality. This is the most versatile chicken you can buy. Perfect for roasting, spatchcocking, or breaking down into multiple meals. Cooked gently, the meat stays juicy while the bones and carcass make deeply nourishing broth.

• Raised on pasture for superior flavor and texture
• One chicken, multiple meals—roast, leftovers, and broth
• Naturally firm meat that stays juicy when cooked properly
• Ideal for roasting, spatchcocking, or slow cooking

For best results thaw your whole chicken in the refrigerator for 24 hours prior to cooking.

Our whole chickens are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised whole chickens have incredible flavor thanks to the bird’s natural diet and active lifestyle. They benefit from slow, even cooking to keep the meat tender and juicy. Because the meat is leaner and firmer than conventional birds, gentle heat helps prevent dryness—especially in the breast—while allowing the dark meat to become fully tender. A simple 20–30 minute oil-based marinade or a quick dry brine adds moisture, improves browning, and gives you a more forgiving cooking window.

Cooking Ideas:

• Classic Roast Chicken: Roast at 375–400°F until the breast reaches 165°F and the thighs reach 175–185°F
• Herb-Butter Roast: Rub softened butter or oil under and over the skin for golden, crispy results
• Spatchcocked Chicken: Flatten the bird down the spine for faster cooking and crispier skin
• Lemon & Herb Cavity Stuffing: Add aromatics like lemon, garlic, or herbs inside for deeper flavor

General Tips:

• Pat the skin very dry before roasting for maximum crispiness
• Tie the legs loosely and tuck the wings to help the chicken cook evenly
• Let rest 10–15 minutes before carving so the juices redistribute
• Save the carcass—pasture-raised bones make incredible, nutrient-rich broth

Our pasture-raised chicken drumsticks come from the lower leg of the bird—an active muscle that delivers rich flavor, juicy dark meat, and a satisfying bite. With more natural fat and connective tissue than breast meat, drumsticks are forgiving and flavorful, making them ideal for roasting, grilling, braising, or slow cooking. When cooked gently, the meat becomes tender and succulent with beautifully crisp skin.

• Cut from the lower leg for rich flavor and juicy dark meat
• More forgiving and flavorful than white meat
• Ideal for roasting, grilling, braising, or baking
• Skin-on and bone-in for moisture and depth of flavor

For best results thaw your chicken drumsticks in the refrigerator for 24 hours prior to cooking.

Our chicken drumsticks are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised chicken drumsticks are one of the most forgiving cuts to cook. Because pasture-raised birds are more active, the meat is firmer and benefits from steady, moderate heat that slowly renders the skin and keeps the meat tender. A quick 20–30 minute oil-based marinade helps crisp the skin and gives you a wider, more forgiving cooking window. Aim to cook drumsticks to 175–185°F, where the connective tissue breaks down and the meat becomes perfectly tender.

Cooking Ideas:

• Oven-Roasted: Roast at 400°F for crispy skin and juicy meat
• Grilled Drumsticks: Cook over medium heat, turning often to prevent flare-ups and ensure even browning
• Skillet + Oven Finish: Sear to crisp the skin, then finish in the oven for even cooking
• Sticky or Glazed Drumsticks: Brush with BBQ sauce, honey mustard, or teriyaki in the final 10 minutes

General Tips:

• Dry the skin well before cooking for the best crisp
• Use moderate heat—high heat can burn the skin before the meat cooks through
• Turn drumsticks frequently for even browning
• Rest 5 minutes before serving so juices settle into the meat

Our pasture-raised chicken tenders come from the chicken's  tenderloin, the small, naturally tender muscle located just beneath the chicken breast. Known for its mild flavor and soft texture, this cut cooks quickly and stays juicy when handled gently. These tenders are perfect for fast weeknight meals, kid-friendly dishes, or light, protein-packed lunches with clean, pasture-raised flavor.

• Cut from the chicken tenderloin for natural tenderness
• Mild, versatile flavor that works with a wide range of seasonings
• Quick-cooking and easy to prepare
• No antibiotics or added hormones

For best results thaw your chicken tenders in the refrigerator for 24 hours prior to cooking.

Our chicken tenders are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised chicken tenders are naturally lean, mild, and quick to cook. Perfect for fast, healthy meals. Because pasture-raised birds are more active, the meat is firmer and can dry out quickly if overheated, so gentle, even heat is key. A simple 15–20 minute oil-based marinade helps keep the tenders juicy, improves browning, and gives you a more forgiving cooking window. Cook just until they reach 165°F for the perfect tender bite.

Cooking Ideas:

• Pan-Seared Tenders: Sear gently over medium heat for a golden crust without drying out
• Oven-Baked: Bake at 375°F for tender, consistent results—great for meal prep
• Grilled Tenders: Grill over medium heat for fast, flavorful strips
• Crispy Tenders: Coat in breadcrumbs or seasoned flour and pan-fry or bake for a healthier “chicken strip”

General Tips:

• Don’t overcook—tenders reach 165°F very quickly
• Use moderate heat to keep them juicy and avoid toughness
• Pat dry before seasoning for better browning
• Marinades with oil, garlic, herbs, and a touch of lemon work beautifully with this cut

Our pasture-raised chicken wings are left whole (drumette and flat intact) for maximum flavor and juiciness. Keeping the wings whole helps protect the meat during cooking, resulting in a tender interior and beautifully crisp skin when roasted, grilled, or baked. These wings have a richer, meatier bite thanks to the birds’ active, pasture-raised life, making them perfect for sharing, saucing, or serving simply seasoned.

• Whole wings (not split) for better moisture and flavor
• Meatier, more satisfying bite than conventional wings
• Excellent for roasting, grilling, or oven-baking
• Skin crisps beautifully with gentle, even heat

For best results thaw your chicken wings in the refrigerator for 24 hours prior to cooking.

Our chicken wings are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised party-style chicken wings are packed with flavor and have firmer, more satisfying meat thanks to the birds’ active lifestyle. To get crispy skin while keeping the meat juicy, wings benefit from steady, moderate–high heat that slowly renders the fat without burning. A quick 20–30 minute oil-based marinade followed by a simple dry rub helps the skin crisp, load up on flavor and gives you a more forgiving cooking window. For perfectly tender wings, cook until they reach 180–190°F, where the meat becomes juicy and pull-off-the-bone tender.

Cooking Ideas:

• Oven-Baked Wings: Bake at 400–425°F for crispy, golden skin without frying
• Air Fryer: Cook at 375–390°F for fast, evenly crisp results
• Grilled Wings: Grill over medium heat, turning often, for smoky, blistered skin
• Sauced Wings: Toss in buffalo, BBQ, teriyaki, garlic-parm, or a dry rub before or after cooking

General Tips:

• Pat wings very dry for maximum crispiness
• Use moderate–high heat—not blazing high—to render fat without burning
• Turn frequently for even browning, especially on the grill
• Toss in sauce after cooking to keep the skin crisp
• Let rest a few minutes so the juices settle and the skin sets

Our pasture-raised boneless, skinless chicken breasts are marinated in a blend of garlic and butter to deliver a comforting flavor while keeping the meat juicy and tender. Cut from the naturally lean and mild breast muscle, this cut  benefits from both gentle cooking and added fat, making it especially forgiving and easy to prepare. Perfect for quick weeknight meals, this ready-to-cook option brings comfort-food flavor with pasture-raised quality.

• Cut from the breast for clean flavor and lean protein
• Pre-marinated with garlic and butter for added moisture and richness
• Cooks up juicy and flavorful with minimal prep
• Ideal for grilling, baking, or pan-searing
• Made with pasture-raised chicken, no antibiotics or hormones

For best results thaw your marinated chicken breasts in the refrigerator for 24 hours prior to cooking.

Our marinated chicken breasts are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our garlic butter marinated skinless chicken breasts are naturally juicy and pre-seasoned for quick meals.  Being a pastured chicken breast, they benefit from gentle, controlled cooking to stay juicy. Because pasture-raised birds are more active, their meat is firmer and can dry out quickly if overheated—so aim for even heat and stop cooking right at 165°F. 

Cooking Ideas:

• Pan-Seared: Sear gently in a skillet, then finish on low heat with broth or butter
• Oven-Baked: Bake at 375°F until just done—covering with foil helps retain moisture
• Grill: Grill over medium heat for a smoky flavor without drying the meat
• Stir-Fry: Slice thinly and cook quickly over medium-high heat to keep pieces tender

General Tips:

• Pound to even thickness for uniform cooking
• Use moderate heat—high heat can make lean meat tough
• Let rest 5 minutes before slicing so juices stay in the chicken

Chicken, Salt, Spices, Contains Milk. 

Our pasture-raised boneless, skinless chicken breasts are marinated in a rich, slightly sweet bourbon-inspired blend that brings depth and balance without overpowering the clean flavor of the meat. Raised on pasture, our chickens develop firmer texture and better flavor, making gentle, even cooking key to keeping the breast juicy and tender. This ready-to-cook marinade caramelizes beautifully, making weeknight dinners both easy and elevated.

• Made with pasture-raised boneless, skinless chicken breast
• Sweet bourbon marinade adds depth with a subtle sweetness
• Pre-marinated for easy, flavorful cooking
• Great for grilling, baking, or pan-searing
• Juicy, tender texture when cooked gently to 165°F

For best results thaw your marinated chicken breasts in the refrigerator for 24 hours prior to cooking.

Our marinated chicken breasts are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our sweet bourbon marinated skinless chicken breast is naturally juicy and pre-seasoned for quick meals.  Being a pastured chicken breast, they benefit from gentle, controlled cooking to stay juicy. Because pasture-raised birds are more active, their meat is firmer and can dry out quickly if overheated—so aim for even heat and stop cooking right at 165°F. 

Cooking Ideas:

• Pan-Seared: Sear gently in a skillet, then finish on low heat with broth or butter
• Oven-Baked: Bake at 375°F until just done—covering with foil helps retain moisture
• Grill: Grill over medium heat for a smoky flavor without drying the meat
• Stir-Fry: Slice thinly and cook quickly over medium-high heat to keep pieces tender

General Tips:

• Pound to even thickness for uniform cooking
• Use moderate heat—high heat can make lean meat tough
• Let rest 5 minutes before slicing so juices stay in the chicken

Chicken, Brown Sugar, Salt, Spices, Garlic & Onion Powder, Natural Whiskey Type Flavor (Maltodextrin, Medium Chain Triglycerides, Natural Flavor), Natural Flavor (Yeast Extract, Citrus Extract), Dehydrated Soy Sauce (Soy Sauce [Wheat, Soybeans, Salt] Maltodextrin, Salt), Hydrolyzed Soy Protein (Contains Salt, Carmel Color), Carmel Color, Citric Acid.

Contains: Soy, Wheat

Our uncured pasture-raised bacon is made from pork belly, the richly flavored cut from the underside of the pig & known for its balance of meat and fat. Unlike conventional bacon, our bacon is uncured, meaning it’s made without synthetic nitrates or nitrites, allowing the true flavor of pasture-raised pork to shine through. Lightly-smoked and sliced thick, it cooks up beautifully crisp with a clean, savory finish.

• Cut from premium pork belly for rich flavor and ideal meat-to-fat balance
• Uncured—no synthetic nitrates or nitrites
• Clean, savory flavor that crisps beautifully when cooked gently
• Naturally smoky and less watery than conventional bacon
• Must be cooked before use

For best results thaw your uncured bacon in the refrigerator for 24 hours prior to cooking.

Our uncured bacon is best eaten within 5 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Uncured pasture-raised bacon has a clean, rich flavor and typically contains less water than conventional bacon, which means it cooks faster and crisps up well. Because it’s not pumped with curing agents or excess brine, gentle heat helps render the fat slowly and prevents the slices from burning. Whether you cook it on the stovetop or in the oven, the goal is steady heat that brings out the bacon’s natural flavor and crispness.

Stovetop Tips:

• Start the bacon in a cold pan to help the fat render slowly and evenly
• Cook over medium heat—not high—to prevent scorching
• Flip frequently for consistent browning and to keep edges from curling
• Pour off excess fat as needed and save it—pasture-raised bacon fat is incredible for cooking

Oven Tips:

• Lay slices on a rimmed baking sheet lined with parchment for easy cleanup
• Bake at 375°F for even cooking without splatter
• Check early—uncured bacon cooks faster and can crisp quickly
• For extra crispness, place bacon on a wire rack over the baking sheet

General Tips:

• Because it’s uncured, expect a more natural pork flavor with less salt—season dishes accordingly
• Save rendered fat for roasting vegetables or frying eggs
• If you prefer chewier bacon, pull from heat a minute earlier; for crisp bacon, cook until deep golden

Pork Belly, Sea Salt, Celery Juice Powder, Cherry Powder, Brown and Maple Sugar (100% Maple Syrup), Organic Cane Sugar, Cinnamon & Clove

Our sweet Sicilian-style Italian sausage is made with our pork and classic Italian seasonings, highlighted by cracked black pepper and fennel for a warm, balanced flavor. Mild, savory, and slightly sweet, this sausage is incredibly versatile. Perfect grilled or pan-seared in its casing, or removed and crumbled as a flavorful base for sauces, stews, and pasta dishes. It delivers traditional Italian comfort with clean ingredients and rich, pork-forward taste.

• Seasoned with fennel and black pepper for classic Sicilian flavor
• Made from our pork with no artificial additives
• Delicious grilled or pan-seared as a sausage
• Remove from the casing to use as a base for pasta sauces, soups, or stews
• Juicy, balanced, and easy to cook for weeknight or slow-simmered meals

For best results thaw your sweet Sicilian sausage in the refrigerator for 24 hours prior to cooking.

Our sweet Sicilian sausage is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Sweet Sicilian-style Italian sausage has an aromatic flavor with notes of fennel and spices. Perfect for grilling, pan-searing, or using as an ingredient in your favorite dishes. Because it’s leaner than conventional sausage, gentle, steady heat keeps the links juicy and prevents the casing from splitting. Whether served in a bun or cooked loose, this sausage adds a warm, classic Italian flavor to everything it touches.

Serving as a Sausage (In a Bun):

• Cook over medium heat, turning often, until evenly browned and cooked through
• Grill 3–4 minutes per side, then move to indirect heat to finish without burning
• Pair with sautéed peppers and onions, a drizzle of olive oil, or a sprinkle of fresh basil
• Toast the bun lightly to complement the sausage’s sweet, savory flavor

Using as an Ingredient:

• Pasta Dishes: Brown and crumble into tomato or cream sauces for instant depth
• Pizza or Stromboli: Slice or crumble for a sweet, savory topping
• Soups & Stews: Add richness to minestrone, lentil soup, or white bean dishes
• Stuffed Peppers or Lasagna: Mix with cheese, herbs, and veggies for hearty fillings

General Tips:

• Avoid high heat—steady medium heat keeps the sausage juicy
• Don’t pierce the casing; this helps keep moisture and flavor inside
• If browning crumbled sausage, add a touch of oil since pasture-raised sausage is leaner
• Rest links briefly after cooking to let juices redistribute

Ground pork, water, sea salt, black pepper, whole fennel seed

Our pasture-raised bone-in pork loin chops are cut from the loin along the back of the hog—an area known for producing lean, tender chops with a clean, naturally sweet pork flavor. The bone adds richness and helps retain moisture during cooking, making these chops especially juicy when cooked gently. Perfect for pan-searing, grilling, or roasting, they reward simple seasoning and careful heat.

• Cut from the pork loin for natural tenderness and mild, sweet flavor
• Bone-in for added juiciness and deeper pork taste
• Best cooked gently and finished at 145°F for optimal texture

For best results thaw your pork chops in the refrigerator for 24 hours prior to cooking.

Our pork chops are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our pork loin chops are lean, mild, and full of clean, naturally sweet pork flavor. Gentle, even heat is key, along with stopping the cook right at 145°F for a juicy, blush-pink interior. A simple 20–30 minute oil-based marinade helps keep the chops moist, improves browning, and gives you a more forgiving cooking window.

Cooking Ideas:

• Pan-Seared + Oven Finish: Sear over medium heat for color, then finish gently in the oven to maintain tenderness
• Grilled Chops: Grill over medium heat, turning often, for smoky flavor without drying
• Skillet with Pan Sauce: Sear and finish with butter, broth, herbs, or mustard for extra moisture
• Breaded & Baked: Lightly bread and bake at 375°F for juicy chops with crisp edges

General Tips:

• Pound to even thickness for consistent cooking
• Use moderate heat—high heat will toughen this lean cut
• Pull from heat at 145°F and rest 5 minutes to lock in juices
• Marinades with oil, garlic, rosemary, mustard, or citrus pair perfectly with pork

Our pasture-raised pork tenderloin comes from the muscle that runs along the backbone—the most tender cut on the hog. Naturally lean with a mild, slightly sweet pork flavor, this cut is prized for its softness and quick cook time. When cooked gently and pulled at just the right temperature, pork tenderloin stays juicy, tender, and incredibly versatile for weeknight meals or elegant dinners alike.

• Cut from the tenderloin along the backbone for exceptional tenderness
• Naturally lean with a clean, mild pork flavor
• Cooks quickly and evenly—ideal for roasting, grilling, or slicing into medallions
• Best cooked to 145°F for a juicy, blush-pink interior

For best results thaw your pork tenderloin in the refrigerator for 24 hours prior to cooking.

Our pork tenderloin is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Pasture-raised pork tenderloin is an exceptionally lean, delicate cut with a clean, naturally sweet flavor—perfect for quick, flavorful meals. Gentle, even heat and pulling the tenderloin at 145°F keeps it tender, blush-pink, and juicy. A 20–30 minute oil-based marinade and dry rub helps enhance browning and creates a more forgiving cooking window.

Cooking Ideas:

• Roasted Tenderloin: Sear briefly, then roast at 375°F until just done for tender, juicy slices
• Grilled Tenderloin: Grill over medium heat, turning often, for a smoky, evenly cooked result
• Stir-Fry Strips: Slice thinly across the grain and cook quickly to keep pieces tender
• Stuffed or Herb-Crusted: Coat with herbs, mustard, or spices before roasting for added flavor

General Tips:

• Remove the silver skin for a more tender bite
• Use moderate heat—high heat can toughen this lean cut
• Pull from heat at 145°F and rest 5–10 minutes before slicing
• Slice across the grain into medallions for the most tender texture

Our pasture-raised ground pork is made from premium cuts of pork from active, pasture-raised hogs; resulting in a clean, naturally sweet flavor and tender texture. Ground pork is incredibly versatile and shines in everything from meatballs and sausages to dumplings, sauces, and skillet meals. Its balanced fat content makes it juicy and forgiving while still letting seasonings and spices take center stage.

• Made from whole-muscle pork for clean, naturally sweet flavor
• Balanced fat content for juicy, tender results
• Extremely versatile for meatballs, sauces, stir-fries, and more
• Absorbs herbs and spices beautifully
• Pasture-raised with no antibiotics or added hormones

For best results thaw your ground pork in the refrigerator for 24 hours prior to cooking.

Our ground pork is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our ground pork has a naturally sweet, rich flavor and a softer texture than ground beef—making it incredibly versatile for both quick weeknight meals and slow-simmered dishes. Aromatics, spices, and a touch of oil help bring out its clean flavor without drying it out.

Cooking Ideas:

• Pork Burgers: Season simply with salt, pepper, garlic, and herbs—ground pork makes exceptionally juicy patties
• Meatballs or Meatloaf: Combine with breadcrumbs, egg, and herbs for tender, flavorful results
• Tacos, Stir-Fries, or Rice Bowls: Brown gently with your favorite seasonings for a quick, weeknight-friendly protein
• Pasta or Dumpling Filling: Use as a base for sauces, wontons, ravioli, or stuffed vegetables

General Tips:

• Cook over medium heat—ground pork can toughen or dry out on high heat
• Add a splash of broth or sauce if the pan gets dry to maintain tenderness
• Season well—ground pork pairs beautifully with garlic, ginger, chili, fennel, soy sauce, mustard, or fresh herbs
• Cook to 160°F for safe and juicy results

Our Spicy Sicilian-style sausage is made from pork and seasoned with classic Italian spices, chili, and paprika for a bold, warming heat that builds without overpowering. Coarsely ground and stuffed into natural casings, these sausages deliver rich flavor whether grilled whole or cooked gently as part of a larger dish. They’re equally at home in a bun or removed from the casing and used as a flavorful base for sauces, stews, and braises.

• Made with pasture-raised pork and traditional Sicilian spices
• Chili and paprika add balanced heat and depth of flavor
• Sold in natural casings for grilling, roasting, or pan-searing
• Casings can be removed for use in pasta sauces, soups, and stews
• No antibiotics or added hormones—ever

For best results thaw your spicy Sicilian sausage in the refrigerator for 24 hours prior to cooking.

Our spicy Sicilian sausage is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Spicy Sicilian-style Italian sausage brings bold flavor with fennel, chili and warm spices; perfect for anyone who loves a little heat with their savory. It cooks best over steady, moderate heat to keep the sausages juicy and prevent the casing from splitting. Whether grilled in a bun or used as a flavorful ingredient in your favorite dishes, this sausage delivers a satisfying kick.

Serving as a Sausage (In a Bun):

• Cook over medium heat, turning often, until evenly browned and cooked through
• On the grill, sear 3–4 minutes per side, then move to indirect heat to finish gently
• Pair with sautéed peppers and onions, sharp mustard, or a touch of giardiniera for extra heat
• Toast the bun lightly to hold up to the sausage’s spicy juices

Using as an Ingredient:

• Pasta Dishes: Crumble into tomato or cream sauces—great for spicy rigatoni or ziti
• Pizza or Stromboli: Adds heat and savory depth in each bite
• Soups & Stews: Perfect for spicy lentil, white bean, or tomato-based soups
• Stuffed Peppers or Baked Pasta: Mix with cheese and veggies for a bold, hearty filling

General Tips:

• Avoid high heat—steady medium heat keeps links juicy and intact
• Don’t pierce the casing; this locks in moisture and prevents flare-ups
• When browning crumbled sausage, add a touch of oil to help caramelization
• Rest links briefly after cooking so the spicy juices settle

Ground pork, water, salt, black pepper, whole fennel seed, chili pepper, paprika

Our pasture-raised baby back ribs come from the upper portion of the rib near the spine, where the meat is naturally tender with a clean, pork flavor. Sold as a convenient half rack, and shine when cooked low and slow to bring out their natural juiciness. Perfect for the oven, grill, or smoker, they deliver classic ribhouse flavor with the integrity of pasture-raised pork.

• Cut from the upper rib for naturally tender, flavorful meat
• Sold as a half rack—ideal for smaller gatherings or weeknight meals
• We recommend 1 package per adult for dinner
• Leaner pasture-raised pork with a clean, balanced flavor
• Excellent for slow roasting, smoking, or grilling
• No antibiotics, no added hormones

For best results thaw your baby back ribs  in the refrigerator for 24 hours prior to cooking.

Our baby back ribs are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our baby back ribs have incredible flavor but are naturally leaner than conventional ribs, so they benefit from low-and-slow cooking that gently tenderizes the meat without drying it out. The ribs have firmer muscle and less fat, making careful temperature control essential. A simple 20–30 minute oil-based rub or marinade helps the surface brown beautifully and gives you a little more flexibility during cooking.

Cooking Ideas:

• Oven-Baked Ribs: Season generously, cover tightly with foil, and bake low and slow at 275°F for 2.5–3 hours before saucing and broiling
• Smoked Ribs: Smoke at 225–250°F until tender, then wrap or sauce for the final hour
• Grill Finish: After slow-cooking, grill over medium heat to caramelize sauce and add smoky flavor
• Dry-Rub Ribs: Skip the sauce and use a flavorful blend of spices, salt, and herbs for a clean, pork-forward finish

General Tips:

• Remove the membrane on the bone side for more tender ribs
• Cook low and slow—rushing can make the ribs tough
• Wrap in foil during part of the cook to help retain moisture
• Finish under high heat or on the grill to build a caramelized crust without overcooking
• Ribs are ready when the meat pulls back from the bones and tears easily—not at a specific temperature

Our pasture-raised pork breakfast sausage links are made from well-marbled cuts of pork and seasoned with classic breakfast spices for a savory flavor with just a hint of natural sweetness. These links have a clean taste and satisfying texture that shines whether served alongside eggs or built into hearty breakfast dishes. Gently seasoned and thoughtfully crafted, they’re a comforting staple for slow mornings and easy meal prep.

• Made from pasture-raised pork for clean, rich flavor
• Savory breakfast seasoning with a very subtle touch of sweetness
• Juicy, tender links that cook evenly over moderate heat
• Perfect for classic breakfasts, breakfast bowls, or casseroles
• No artificial additives or unnecessary fillers

For best results thaw your breakfast sausages in the refrigerator for 24 hours prior to cooking.

Our breakfast sausages are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our pork breakfast sausage links have a sweet taste, perfect for anyone who wants a wholesome start to the day. Our links cook best over gentle, steady heat to stay juicy and avoid splitting. Their mild seasoning makes them incredibly versatile, whether served alongside eggs or added to your favorite breakfast dishes.

Cooking Ideas:

• Skillet: Brown gently over medium heat, turning often until cooked through and evenly caramelized
• Oven-Baked: Bake at 375°F for 12–15 minutes for easy, hands-off cooking
• Breakfast Bowls: Pair with eggs, greens, and potatoes for a balanced, high-protein meal
• Chopped Into Dishes: Slice or crumble into scrambles, casseroles, or breakfast burritos

General Tips:

• Avoid high heat—steady medium heat keeps the links juicy and prevents splitting
• Turn frequently for even browning
• Let rest for a minute before serving so the juices settle
• Great for meal prep—cook ahead and reheat throughout the week without losing quality

Pastured Pork, filtered water, sea salt, organic spices including (sage, black pepper, raw cane sugar, coriander, marjoram, celery seed, clove) stuffed in pork collagen casing.

Our grass-finished meatball mix blends our pasture-raised beef and pork with classic seasonings and Romano cheese for rich flavor and the perfect texture—no extra mixing required. Beef provides a deep, savory body, while the pork adds natural juiciness and tenderness. Romano cheese brings a subtle, salty richness that melts beautifully as the meatballs cook, making this mix ideal for classic Italian meatballs, baked dishes, or skillet meals.

• Made with pasture-raised beef and pork for balanced flavor and tenderness
• Seasoned and blended—just shape and cook
• Romano cheese adds savory depth and moisture
• Perfect for meatballs, meatloaf, or stuffed vegetables
• No fillers, no artificial ingredients
• Raised on regenerative pastures on Long Island, NY

For best results thaw your meatball mix  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our meatball mix is  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

Our meatball mix is naturally flavorful and well-balanced, so it cooks up tender and juicy with minimal effort. Because it contains both beef and pork, gentle heat helps render the fat evenly while keeping the meatballs moist.

Tips for Best Results:

• Don’t overwork the meat. Gently shape meatballs to keep them tender
• Use moderate heat. Medium heat prevents the outside from browning too fast before the inside cooks through
• Brown first, then finish. Sear meatballs until golden, then finish in sauce or the oven for even cooking
• Oven option: Bake at 375°F for 18–22 minutes, turning once, for hands-off cooking
• Simmering in sauce: Brown lightly, then finish cooking directly in sauce to lock in moisture and flavor
• Target doneness: Cook to an internal temperature of 160°F

Pastured pork, 100% grass-fed beef, salt, spices, Romano cheese

Our uncured bacon ends are the flavorful off-cuts left after slicing whole bacon slabs—irregular chunks with the same rich pork flavor at a more approachable price. Cut from the pork belly, these pieces contain a mix of meat and fat, making them ideal for cooking into dishes rather than serving as traditional strips. They’re perfect for rendering, seasoning, and building deep flavor in everyday meals.

• Cut from pasture-raised pork belly with the same quality as our sliced bacon
• Sold as chunks for maximum versatility and value
• Ideal for soups, beans, pastas, breakfast dishes, and braises
• Great for rendering bacon fat to cook vegetables, eggs, or grains
• Uncured for a clean pork flavor without added nitrates or nitrites

For best results thaw your uncured bacon ends in the refrigerator for 24 hours prior to cooking.

Our uncured bacon ends are best eaten within 6 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Uncured pasture-raised bacon ends are the flavorful off-cuts from our whole bacon slabs. Thick, irregular pieces packed with the same rich, clean pork flavor at a more affordable price. Because these ends aren’t uniform slices, they’re perfect for cooking into dishes rather than serving on their own. Ideal for adding smoky richness to everything from breakfast scrambles to hearty soups and pastas.

Cooking Ideas:

• Skillet-Rendered: Brown the pieces slowly to render out clean, flavorful bacon fat for frying eggs, veggies, or potatoes
• Soups & Stews: Add to beans, chowders, lentils, or split pea soup for a deep, savory base
• Pasta & Rice Dishes: Crisp and fold into carbonara, fried rice, risotto, or mac and cheese
• Omelets & Breakfast Scrambles: Chop and cook into eggs for a hearty start to the day

General Tips:

• Cook low and slow to render fat evenly—these pieces vary in thickness
• Save the rendered fat; it’s excellent for roasting vegetables or searing meat
• Trim or chop pieces to suit the dish—large chunks for soups, small bits for pastas
• Because it’s uncured, season dishes to taste—flavor is clean and less salty than cured bacon

Pork Belly, Sea Salt, Celery Juice Powder, Cherry Powder, Brown and Maple Sugar (100% Maple Syrup), Organic Cane Sugar, Cinnamon & Clove

Our 8oz beef & bacon burger patties are made from grass-finished ground beef, blended with our uncured bacon for added juiciness and depth. Larger than our standard patties, these burgers are designed for serious burger lovers who want a thick, satisfying bite with a crisp crust and tender interior. The bacon adds natural fat and smoky flavor while letting the clean, beef-forward taste shine.

• Made from grass-finished beef blended with uncured bacon
• Larger 8oz size for a hearty, steakhouse-style burger experience (2 per package)
• Naturally juicy with a rich, smoky flavor
• Cooks up beautifully on the grill or stovetop with a crisp crust
• No antibiotics, no hormones—ever

For best results thaw your beef and bacon burgers in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our beef and bacon burgers are best eaten within 6 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our grass-finished beef & bacon burger patties strike the perfect balance of rich beef flavor and salty bacon. Because they’re still leaner than grain-finished burger blends, the goal is to build a crisp, caramelized crust without overcooking the interior. Use moderate heat and avoid pressing the patties so they stay tender and juicy all the way through.

General Tips:

• Cook over medium or medium-high heat—just enough to form a crust, not so hot that the patties dry out
• Sear 3–4 minutes per side without pressing down to retain juices
• Rest the patties for a couple of minutes before serving so the juices redistribute
• Pair with simple toppings—cheddar, onions, or pickles let the beef-and-bacon flavor shine

Grill or Skillet Tips:

• Preheat to medium and lightly oil the grates or skillet
• Let the patties cook undisturbed to develop a crisp exterior
• Flip only once for the best crust
• Pull off heat at 140–145°F to prevent drying out while keeping them perfectly juicy

Beef, Pork Bacon Ends, Natural Flavoring, Celery Juice Powder, Cherry Powder, Brown & Maple Sugar (100% Maple), Cinnamon, Clove, Sea Salt

Our uncured andouille sausage is seasoned with bold spices for a smoky, savory heat that brings depth to any dish. Traditionally associated with Louisiana cooking, this sausage delivers robust flavor without curing agents or artificial additives. Whether crumbled into stews or cooked whole, it adds richness, spice, and unmistakable character.

• Made from our pork with Cajun-inspired seasoning
• Uncured, with no artificial preservatives or nitrates
• Smoky, savory flavor ideal for gumbo, jambalaya, and red beans & rice
• Holds up beautifully in slow-cooked dishes and soups

For best results thaw your andouille sausage in the refrigerator for 24 hours prior to cooking.

Our andouille sausage is best eaten within 6 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• Raised humanely on pasture of grasses and legumes. Moved to fresh pasture/wooded area daily
• Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
• No antibiotics, hormones or growth promotants
• Supplemented on pasture with non-GMO feed (no animal byproducts)

Our Andouille sausage is smoky, and full of warm Cajun spice, making it a useful ingredient in everything from classic gumbo to simple skillet meals. Because it’s leaner than conventional sausage, steady medium heat keeps the links juicy and prevents the casing from splitting. Whether served whole or sliced into dishes, Andouille brings deep flavor and heat that elevates any recipe.

Serving as a Sausage (Whole):

• Cook over medium heat, turning often, until the casing is browned and the sausage is heated through
• On the grill, sear 2–3 minutes per side, then move to indirect heat to finish gently
• Pairs well with mustard, sautéed peppers, or a crusty roll for a smoky, satisfying sandwich

Using as an Ingredient:

• Gumbo & Jambalaya: Andouille is essential—slice and brown it first to deepen the dish’s flavor
• Red Beans & Rice: Adds rich smokiness and spice to this classic comfort food
• Pasta or Skillet Meals: Slice and sauté with veggies, cream, or tomatoes for a quick dinner
• Breakfast Hash: Mix with potatoes, onions, and eggs for a hearty, spicy start to the day

General Tips:

• Avoid high heat—steady medium heat keeps links juicy and intact
• Don’t pierce the casing; this locks the flavorful juices inside
• When using in recipes, brown slices first to build flavor and render just enough fat
• Rest whole links briefly after cooking so the smoky juices redistribute

Ground Pork, Salt, Spices [Including Red Pepper], Dehydrated Onion & Garlic, Sugar, Parsley, Celery Juice Powder

Our pasture-raised ground lamb is made from carefully selected cuts from the shoulder and leg—areas known for rich flavor and natural tenderness. This grind delivers a savory, slightly sweet lamb flavor that’s balanced and approachable, making it perfect for both spiced dishes and simple everyday meals. Juicy and satisfying without being heavy, ground lamb brings warmth and depth to any recipe.

• Made from the shoulder and leg for rich flavor and great texture
• Naturally juicy with a deep, savory lamb taste
• Versatile for burgers, meatballs, kofta, sauces, and skillet meals

For best results thaw your ground lamb in the refrigerator for 24 hours prior to cooking.

Our ground lamb is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our ground lamb has a deep, savory flavor with a naturally tender texture—perfect for bold, aromatic dishes or simple weeknight meals. Because lamb has a bit more natural fat than other pasture-raised meats, it stays juicy when cooked gently over medium heat and pairs beautifully with herbs, spices, and bright flavors. Whether shaped into burgers, rolled into meatballs, or browned into a skillet meal, ground lamb brings a rich, comforting character to any dish.

Cooking Ideas:

• Lamb Burgers: Season with garlic, herbs, or a touch of cumin for juicy, flavorful patties
• Meatballs or Kofta: Mix with spices, breadcrumbs, and herbs for Mediterranean-style meals
• Lamb Bolognese: Brown gently and simmer with tomatoes and red wine for a hearty sauce
• Skillet Meals or Bowls: Pair with rice, greens, and yogurt sauce for a quick, satisfying dinner

General Tips:

• Cook over medium heat—high heat can scorch the fat and overpower the flavor
• Drain excess fat only if needed; lamb fat carries a lot of flavor
• Season boldly—garlic, rosemary, mint, cumin, paprika, or lemon all complement lamb beautifully
• Cook until just browned and fully done, about 160°F, for tender, juicy results

Our lamb stew meat is cut from well-worked muscles—typically the shoulder and leg—where deep flavor and connective tissue come together. These cuts are naturally lean and rich, making them ideal for slow, gentle cooking that transforms the meat into tender, comforting bites. When simmered low and slow, lamb stew meat develops incredible depth and a silky texture that’s perfect for hearty, nourishing meals.

• Cut from the shoulder and leg for rich flavor and braising performance
• Becomes fork-tender when slow-cooked
• Ideal for stews, curries, tagines, and soups

For best results thaw your lamb stew meat  in the refrigerator for 24 hours prior to cooking.

Our lamb stew meat is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our lamb stew meat has a naturally savory flavor with just enough fat to stay moist during long, gentle cooking. Our lamb truly shines when simmered low and slow—allowing the collagen to break down and the meat to become fork-tender.

Cooking Ideas:

• Classic Lamb Stew: Brown the cubes, then simmer with broth, potatoes, carrots, and herbs for 2–3 hours
• Moroccan-Style Tagine: Slow-cook with tomatoes, apricots, warm spices, and chickpeas for a fragrant dish
• Greek Lemon Lamb: Braise with lemon, garlic, oregano, and potatoes until tender and bright
• Lamb Curry: Simmer with coconut milk, curry spices, and vegetables for a rich, comforting bowl

General Tips:

• Brown over medium heat—high heat can toughen the lean exterior
• Keep the simmer low and slow for 2+ hours until the lamb becomes tender
• Add acidic ingredients (tomatoes, wine, vinegar, or lemon) early to help break down tough fibers
• Let the stew rest for a few minutes before serving to deepen the flavors

Our lamb loin chops are cut from the loin, located along the back of the lamb. An area known for producing some of the most tender, refined cuts of lamb. These chops offer a clean, delicate lamb flavor with a fine-grained texture, making them an excellent choice for quick cooking and elegant meals. Best cooked simply and gently, lamb loin chops shine when pan-seared or grilled to medium-rare or medium.

• Cut from the loin for natural tenderness and a refined texture
• Mild, clean lamb flavor that’s approachable and versatile
• Ideal for pan-searing or grilling
• Best cooked to medium-rare or medium for optimal juiciness

For best results thaw lamb loin chops in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our lamb loin chops are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our lamb loin chops are naturally tender and full of clean, delicate flavor, making them one of the most approachable lamb cuts to cook. A quick 20–30 minute oil-based marinade enhances browning, adds moisture, and gives you a more forgiving cooking window. For the best texture, cook lamb loin chops to medium-rare to medium (135–145°F).

Cooking Ideas:

• Pan-Seared Chops: Sear over medium heat with garlic and herbs, then finish on low for perfect doneness
• Grilled Loin Chops: Grill over medium heat for a smoky crust without overcooking the interior
• Oven-Roasted: Sear first, then roast briefly at 375°F for tender, even cooking
• Mediterranean Style: Marinate with olive oil, lemon, oregano, and garlic for a bright, classic flavor

General Tips:

• Bring chops to room temperature for even cooking
• Use moderate heat—lamb loin chops can overcook quickly
• Rest 5 minutes before serving so the juices redistribute
• Season simply; lamb pairs beautifully with rosemary, garlic, lemon, or cracked pepper

Our pasture-raised lamb rib chops are cut from the rib section—right along the rack—where you get tender meat with a bit of a bite, beautiful marbling and clean, lamb flavor. These “lollipop-style” chops cook quickly and develop an incredible crust, making them perfect for a weeknight dinner or a special occasion meal. Keep them medium-rare to medium for the most juicy, tender bite.

• Cut from the rib section for exceptional bite and flavor
• Naturally well-marbled for a juicy, steakhouse-style chop
• Quick-cooking and ideal for pan-searing or grilling
• Best enjoyed medium-rare to medium for peak tenderness

For best results thaw lamb rib chops in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our lamb rib chops are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Our lamb rib chops are tender, beautifully marbled, and full of clean, sweet lamb flavor—making them one of the more elegant cuts to cook. A quick 20–30 minute oil-based marinade boosts browning and gives you a more forgiving cooking window. For the best texture, cook rib chops to medium-rare to medium (135–145°F).

Cooking Ideas:

• Pan-Seared Rib Chops: Sear over medium heat with garlic, herbs, and butter for a golden, aromatic crust
• Grilled Chops: Cook over medium heat for a smoky char without overcooking the tender interior
• Oven Finish: After searing, finish briefly in a 375°F oven for perfectly even doneness
• Herb-Crusted Chops: Coat with rosemary, thyme, oil, and garlic for a classic, bright flavor

General Tips:

• Bring chops to room temperature before cooking for consistent results
• Use moderate heat—lamb rib chops cook quickly and can dry out on high heat
• Rest 5 minutes before serving to allow juices to settle
• Season simply; rib chops shine with herbs, citrus, garlic, pepper, or a light spice rub

Our Frenched rack of lamb is cut from the rib section of the lamb—known for its tenderness, marbling, and elegant presentation. “Frenched” means the rib bones are carefully cleaned for a classic, restaurant-quality look that’s perfect for roasting whole and slicing into individual chops. It’s a special-occasion centerpiece with a clean, delicate lamb flavor that shines with simple herbs, garlic, and a hot oven.

• Cut from the rib section for exceptional tenderness and flavor
• Frenched bones for a beautiful, chef-style presentation
• Ideal for roasting whole, then slicing into rib chops
• Naturally rich, elegant lamb taste that pairs well with herbs and citrus

For best results thaw Frenched rack of lamb in the refrigerator for 24-48 hours then let rest at room temperature for 30 minutes prior to cooking.

Our Frenched rack of lamb is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Pasture-raised Frenched rack of lamb is an elegant, tender roast with beautifully exposed bones and clean, delicate flavor—perfect for special occasions or simple, impressive dinners. A quick 20–30 minute oil-based marinade or herb rub enhances browning and gives you a more forgiving cooking window. For ideal texture, cook rack of lamb to medium-rare to medium (135–145°F).

Cooking Ideas:

• Oven-Roasted Rack: Sear briefly to develop crust, then roast at 375–400°F until your desired doneness
• Herb-Crusted: Coat with a mix of olive oil, garlic, rosemary, thyme, and breadcrumbs for a classic, aromatic finish
• Grilled Rack: Sear over medium heat, then move to indirect heat to finish gently without flare-ups
• Individual Chops: Roast whole, then slice into rib chops just before serving for the most tender result

General Tips:

• Bring to room temperature before cooking for even doneness
• Use moderate heat—rack of lamb cooks fast and can dry out on high heat
• Rest 10 minutes before slicing to keep juices in the meat
• Slice between the bones into individual chops after resting for a beautiful presentation

Our lamb liver is an organ prized for its concentration of vitamins, minerals, and clean, rich flavor. More delicate and milder than beef liver, lamb liver cooks quickly and develops a smooth, tender texture when prepared gently. It’s an excellent choice for classic dishes like liver and onions, pâtés, or lightly sautéed preparations that highlight its natural richness.

• Sourced from the liver, one of the most nutrient-dense parts of the lamb
• Milder, more delicate flavor than beef liver
• Rich in iron, vitamin A, B12, and essential minerals
• Cooks quickly and becomes tender when prepared gently

For best results thaw lamb liver in the refrigerator for 24 hours prior to cooking.

Our lamb liver is best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.  

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Grass-finished lamb liver is delicate, nutrient-dense, and cooks very quickly, so gentle heat and careful timing are key. When handled properly, it becomes tender and mild with a smooth, almost creamy texture—overcooking is what causes bitterness or toughness.

General Tips:

• Do not overcook. Lamb liver is best cooked to just medium (about 140–145°F)
• Soak briefly if desired. A 20–30 minute soak in milk, lemon water, or lightly salted water can mellow flavor
• Use moderate heat. Cook over medium—not high—to prevent drying or bitterness
• Cook quickly. Thin slices usually need only 1–2 minutes per side
• Rest briefly. Let sit for a minute after cooking to stay juicy

Best Cooking Methods:

• Liver & Onions: Sauté onions first, then sear liver quickly in butter or oil and combine at the end
• Pan-Seared: Slice evenly, pat dry, season lightly, and sear fast for a tender finish
• Pâté or Mousse: Gently sauté with aromatics, then blend with butter and herbs
• Stir-Fry: Slice thin and cook quickly with garlic, herbs, or spices

Our lamb kidneys are the nutrient-dense organs responsible for filtering blood and regulating minerals—making them a traditional, deeply nourishing cut. When prepared properly, lamb kidneys have a mild, savory flavor and a tender texture that’s far more approachable than many people expect. Popular in classic dishes across Europe and the Middle East, they shine when cooked quickly with aromatics or gently braised.

• Kidneys are a mineral-rich organ prized in traditional cooking
• Mild, savory flavor when cleaned and cooked properly
• Excellent source of B vitamins, iron, selenium, and zinc
• Ideal for quick sautés, stews, or classic kidney dishes

For best results thaw lamb kidneys in the refrigerator for 24 hours prior to cooking.

Our lamb kidneys are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

Additional Information:

• All orders shipped frozen. All products individually packaged
• Nationwide shipping Monday thru Thursday
• UPS Ground / UPS Air depending on delivery location
• Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
• Tracking information emailed when order is shipped

• 100% grass fed and finished
• Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
• Raised humanely on pasture of grasses and legumes
• No antibiotics, hormones or growth promotants

Lamb kidneys are tender, mild, and quick-cooking when prepared properly, making them one of the most approachable organ meats. Because they are delicate and lean, the key is gentle heat and short cook times—overcooking can make them firm and chalky. Proper trimming and a brief soak help mellow the flavor and ensure a clean, enjoyable result.

Preparation Tips:

• Trim away the outer membrane and remove the central white core before cooking
• Soak kidneys for 30–60 minutes in cold water, milk, or lightly salted water to mellow flavor
• Pat dry thoroughly before cooking to promote good browning

Cooking Tips:

• Cook quickly over medium heat—high heat can toughen the exterior
• Sauté in butter, tallow, or olive oil for 2–3 minutes per side until just cooked through
• Aim for doneness just past pink; kidneys should be tender, not firm
• Finish with aromatics like onions, garlic, herbs, mustard, or a splash of wine or vinegar

Best Uses:

• Classic kidney sauté with onions and herbs
• Added to stews near the end of cooking
• Served over toast, mashed potatoes, or rice with a simple pan sauce

When treated gently, lamb kidneys are tender, flavorful, and deeply nourishing—simple technique makes all the difference.