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USDA PRIME is considered America’s best beef. When properly dry aged for 30 days or more, the result is fantastic! When the meat is from the 109 RIB, which ours is!, whether we are talking about the 4-rib roast or one of the Cote-de-Boeuf single rib chops for two, the eating is superlative! Rich, complex, true American beef flavor...delicious!
The US Prime Beef T-Bone, a tender taste of filet on one side and a beautiful strip on the other. You cannot go wrong, especially dry aged.
45 Day Dry Aged Prime Beef and one of the finest steaks on the animal! Some people love rib steaks, some love tenderloins. Everyone loves the "strip"!
This Moulard duck leg and thigh are hand rubbed with a proprietary spice blend and then slowly cooked in rendered duck fat until the meat is tender and falling off the bone. Duck confit is super moist and delicious, the easiest weeknight meal ever! Simply re-heat slowly in the oven to serve, finishing under a broiler to crisp the skin. Serve over salad or leafy vegetable, and of course, it’s a major part of the wonderful French treat, cassoulet. Delicious!
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