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Description

Flank SteakThe flank steak comes from the lower chest, below the loin. Its a lean and thin cut that is full of beefy flavor. Flank steak can be pan seared, stir fried, braised, broiled or marinated and grilled then sliced thinly against the grain. We vacuum pack these cuts in 3 lb bags for freshness.

We still use all of Grandpa’s original recipes

Chef Ready boneless trimmed chicken breast

Our butchers begin with a center cut pork rack

but they have less of the larger chucks of fat that you find in a Ribeye

perfect for searing in a cast iron skillet

Each order consists of (4) – 12 oz steaks individually vacuum sealed for freshness

1/3 Veal and 1/3 Ground Pork

10-12lb average

Individually quick frozen

Fresh frozen product

Chef Ready boneless / skinless chicken thighs

The dark meat is the most flavorful meat and is more forgiving when cooking