Meat Poultry Meat For Sale In Alabama

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. We like to pan-fry it and serve it on a crusty roll with mustard, mayo and a slice of radicchio.

Using a low-pressure chopping machine, they process whole-muscle meat in small batches, preserving the coarse texture and avoiding the overworking that typically crushes the grind.

It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sauteing, broiling and quick roasting. The lean tenderloin also picks up flavors from tangy marinades and spicy rubs.

It's a melt-in-your-mouth cut that real steak lovers relish. This is the steak that made the reputation of America's first great restaurant, Delmonico's, where serious food lovers from Mark Twain to Teddy Roosevelt went when they wanted the best meal...

You can enjoy this delicious local ground beef for your meatloaf, burgers, meatballs, shepherd's pie, spicy taco meat and so much more.your product comes with three promises. It is always:works with a coalition of small family farms throughout the Mid-Atlantic...

Steaks this good don't need a lot of preparation fuss. We simply rub some olive oil all over it, season well with salt and pepper, and cook in a very hot pan or under the broiler. The lean sirloin tip is almost as smooth as sirloin, but with lots of brawny...

All Smart Chicken products are raised without the use of antibiotics, animal byproducts, growth hormones, and are 100% all-natural. They're processed using purified cold air instead of water — that's the air-chilled difference.

A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs. Rack of lamb is impressive to serve and deceptively simple to prepare. Lamb purists roast this rack to pink perfection.

This local breakfast sausage comes in long, thin links full of succulent, slightly sweet flavor, making them the perfect addition to buttermilk pancakes with maple syrup.Hudson Valley Harvest works with a small group of farmers in Upstate, NY dedicated...

Southern cooks smoke this cut for hours until the meat practically falls apart, then shred it and serve it on buns as pulled pork. Try braising with cabbage and caraway seeds. A tender, flavorful pork roast that's best when cooked slowly over low or indirect...

(from Gianelli Sausage)This milder sausage meat makes a knockout sandwich with grilled bell peppers and onions, and is the soul of a lasagna, stuffing or frittata. Or, crumble into your eggs for a zesty breakfast!

Now featuring a new homestyle patty, these burgers are soft, tender, and less dense than the previous LaFrieda burger.Family-owned and operated for over ninety years in the heart of Manhattan, Pat LaFrieda is renowned for its quality ground beef.

They're cut from the juicy and flavorful shoulder. Try dusting these kabobs with Cajun spices or rubbing them with pureed ginger, lemongrass, and garlic before grilling. Tender 1-inch cubes all ready to slip onto skewers along with peppers and onions,...

Its flavor is very mild, so it is perfect for carrying the taste of curries, spice rubs and other powerhouse seasonings. It takes beautifully to low, slow roasting. A lean, super-tender cut of pork with beautiful fine-grained texture.

The chickens are raised on spacious farms and have free access to the outdoors. Use to make chicken potpies or casseroles. The birds are never given antibiotics and are fed an all-vegetable diet of locally sourced Non-GMO Project Verified corn and soybeans.

This cut, including the drumstick, thigh and back meat, stands up to pungent, fiery seasonings. Experiment with spices — jalapenos or curry — then saute with a little red wine and chicken broth.

Or marinate for an hour or so, then grill.your product comes with three promises. Every farm in this program is independently audited for animal welfare practices to ensure the best standards of care.*More than 90% of the cattle comes from NY, NJ, PA,...

When opened and exposed to air it will bloom bright red. Tender, juicy, and chock-full of flavor, it's our favorite ground beef for making meatballs, Bolognese sauce, and burgers.Our ground beef comes in a thermoformed, leak-resistant vacuum package,...

In winter months, lambs are fed additional grass bailage. Like their pricier cousins from the loin and rib, they can be grilled with excellent results. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs.

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. This not only benefits the farmer, the animals, and the environment, but also the consumer, as genuine, grass-fed cattle results in...

Sauteed, they cook up tender on the inside, crispy on the outside. We love to complement the subtle flavor of chicken cutlets with bold sauces. Thinly sliced, low in fat, and high in protein—these juicy white-meat cutlets are a quick, nutritious meal.

Just season with coarse salt and freshly ground pepper, then pan-fry or grill for moist, rich burgers. Try topping these beauties with decadent blue cheese and bacon.Ever wonder why ground meat is sometimes darker on the inside than it is on the outside?

Now featuring a new homestyle patty, these burgers are soft, tender, and less dense than the previous LaFrieda burger.Family-owned and operated for over ninety years in the heart of Manhattan, Pat LaFrieda is renowned for its quality ground beef.

In winter months, lambs are fed additional grass bailage. We like to serve roasted breast of lamb alongside a boat of pan-juice gravy. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs.

In winter months, lambs are fed additional grass bailage. While alternating meat and vegetables on skewers looks pretty, it can ruin a carefully marinated kabob. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall...

These T-bone chops are the veal equivalent of a porterhouse steak, part top loin and part tenderloin. They're hearty enough to stand up to grilling or pan-frying without any sacrifice of tenderness.

Our thick, meaty, pork ribs are reminiscent of broad pork chops — minus the bone. They come from the section of the loin closest to the pig's shoulder, which assures plenty of juicy flavor, and since we cut them boneless, you'll maximize your portion...