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A nice lean cut, full of rich flavor, tender juiciness, and satisfying earthiness. In winter months, lambs are fed additional grass bailage. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones,...

One of the best beef roasts available. The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. We love to season this cut with coarse salt, freshly ground pepper, garlic cloves, and then...

Thick, meaty, and rosy — this is a traditional Sunday dinner roast. The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn.

Thick, meaty, and rosy — this is a traditional Sunday dinner roast. All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme.It means you're getting the best beef sourced exclusively from local farms.

Chateaubriand is a center-cut filet mignon that you cook and slice like a boneless roast. Mildly flavored and mouthwateringly tender. This moist cut needs little enhancement other than a little coarse salt and freshly ground pepper.

This boneless cut has a succulent, rich beefy flavor. All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme. With truly great cuts of beef like this, you don't need to do a lot of prepping.

Our master butchers have removed the bone from this leg of lamb, then rolled and tied it to make a classic leg roast. In winter months, lambs are fed additional grass bailage. The lambs are 100% grass-fed and rotationally grazed on open pasture without...

This roast goes well with just about any seasoning or marinade you put on it. It takes beautifully to simple roasting. Traditional game accompaniments such as dried fruits and tangy sauces shine with this cut.

For best results, braise this lean brisket in a seasoned broth with vegetables. You'll smell the taste develop as it slow-cooks to total tenderness and thickens its own sauce.

This is Sunday dinner — ideal for feeding the family, with the best leftovers a roast can give. It is always:works with a coalition of small family farms throughout the Mid-Atlantic region* who feed their cattle a diet of primarily grass, supplemented...

This juicy, savory roast is ideal when slow-cooked braising and stewing really brings out its tantalizing flavor. This is a wonderful cut both for flavor and economy.This boneless pork shoulder roast arrives with its skin on.

It takes well to marinating or spice rubs before cooking. The fat slowly melts into the meat, making it mouthwateringly moist. Roasting is the best way to go for this tender, flavorful cut.

Big, full flavor and lots of juiciness. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones,...

Lamb chump is an incredibly tender piece of meat with a deep, rich flavor. In winter months, lambs are fed additional grass bailage. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or...

This juicy little steak is cut from the shoulder, giving it deep, rich beef flavor. The petite filet is ideal when grilled or broiled as an appetizer, cut into delicious slices for salads or sandwiches or served as a steak medallion entree.

One of the best beef roasts available. We love to season this cut with coarse salt, freshly ground pepper, and garlic cloves, then serve with the pan juices.It means you're getting the best beef sourced exclusively from local farms.

The meat is extraordinarily tender and flavorful, partly because the fat on top of the ribs melts during cooking and sinks into the meat. Less than 2% of all beef produced in the U.S. is certified as USDA Prime, so the cuts are always limited quantity...

In a class of its own, lamb roast exudes deep, sensual aromas and flavors. Serve medium rare — soft, juicy, and dark pink. This top round roast has been deboned for your convenience.

This juicy little steak is cut from the shoulder, giving it deep, rich beef flavor. This not only benefits the farmer, the animals, and the environment, but also the consumer, as genuine, grass-fed cattle results in meat that's leaner, more tender, more...

This is a juicy, tender, flavorful roast. Try searing, then coat with mustard, fresh herbs, and garlic before roasting — the result is a crusty, savory outside and a super-tender inside.

The perfect holiday roast, this Bone-In Rib Roast is extraordinarily tender and flavorful, partly because the fat on top of the ribs melts during cooking and sinks into the meat. This not only benefits the farmer, the animals, and the environment, but...

Super-tender, with a silky-smooth texture, this roast is both delicious and economical. Although it's called a roast, this juicy, delicious cut is also great for braising and stewing, where slow cooking brings out layer upon layer of tantalizing flavor.

Super beef flavor and melt-in-your-mouth texture. To make sensational brisket sandwiches, slice against the grain and serve with horseradish.your product comes with three promises.

Succulent and tasty, this is the classic pot roast mom used to make. This not only benefits the farmer, the animals, and the environment, but also the consumer, as genuine, grass-fed cattle results in meat that's leaner, more tender, more flavorful, and...

The butt is actually cut from the shoulder of the hog, not the hindquarters. It will require careful trimming with a sharp knife to remove excess external fat. Most popular for smoking and barbecuing, this cut — also known as Boston Butt — makes a...

We separate the baby back ribs from the roast, then tie them back on. What's so special about this super-tender cut of pork? You'll maximize juiciness and flavor during the cooking process, and when your roast is done, just snip the string to detach the...

"Corned" means brined — the word originated thanks to the size of the salt crystals — and though the method was originally used as a preservative, the corned beef roast has become the epicure's essential for everything from deli sandwiches and New...