Meat Poultry Meat For Sale In Houston

You can't beat chicken legs for moist, rich flavor. Legs are nearly impossible to overcook, they just keep developing deeper, heartier flavor. All Smart Chicken products are raised without the use of antibiotics, animal byproducts, growth hormones, and...

Figure at least two to three per person, and a few more for good measure.Katie's Best is a family-owned and operated business that works almost exclusively with small Amish farms in southern Indiana.

Big, full flavor and lots of juiciness. This is a smooth-textured, economical cut that reaches its maximum flavor when cooked to a mellow medium doneness. Our butchers bone the meat, roll it, and tie it, for a scrumptious roast that serves up to five...

Flown in from the sheep-rich plains of Australia, these flavorful, juicy chops have just a hint of earthiness and a velvety texture. Quick cooking methods such as broiling, grilling, and pan-roasting bring out the best in these fine chops.

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

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. Because we request the absolute highest quality from our farmers, we have...

This bone-in lamb stew comes from the chuck and is loaded with delicious, deep-flavored meat and silky texture. Its ability to bring out the most in highly flavored sauces and slow-cooking vegetables has brought this cut great popularity in the best restaurants...

On top of that, liver is a treasure trove of iron and B vitamins. Overcooking will dry it out, so remove from heat while the center is still pink. We love it served the classic way: sauteed with bacon and onions.

Thinly sliced, low in fat, and high in protein, these juicy white-meat cutlets are a quick, nutritious meal. 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.

The king among steaks — tender, velvety, delectable. Best when sauteed, broiled, or grilled. Instead, simply sprinkle with kosher salt and fresh ground pepper before cooking.your product comes with three promises.

This is the London broil you know and love — boneless, flavorful, and tender when marinated. A cut that's thicker than most steaks but just as easy to prepare. The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means...

Steaks this good don't need a lot of preparation fuss. The top sirloin has a good amount of moisture, so sear it well for a crisp crust and juicy flesh. We simply rub some olive oil all over it, season well with salt and pepper, and cook in a very hot...

Empire Kosher boneless skinless chicken thighs are a great tasting, healthy alternative for dark meat eaters! Not only will consumers love the convenience and easy preparation, they will feel safe buying product that is kosher, antibiotic free, all vegetarian...

A super-flavorful, juicy cut — and a bargain to boot. In the Carolinas, barbecue chefs smoke it slowly for 12 hours over a smoky fire to produce one of the glories of American cooking, pulled pork.

Buttery, juicy and mild, the filet mignon is almost synonymous with luxury. Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now able to provide to our customers 365 days...

This is Sunday dinner — ideal for feeding the family, with the best leftovers a roast can give. We like to season it well with salt and pepper and press some dried herbs like rosemary or thyme onto the surface before cooking.

All bison are raised without hormones or antibiotics, and each animal can be traced back to the ranch on which it was born. For all the ranchers, sustainability comes before anything else, ensuring the legacy and future of not only their farms, but the...

Fork-tender with an earthy sweetness — along with the loin chops, lamb lovers consider the tender, full-flavored rib chop superior to almost any meat. "Frenched" simply means our butchers have done the work to clean the long bone for an elegant presentation.

These succulent little cuts are ideal if you want ribs in a hurry. They are also especially luscious after a long, slow session of smoking. Baby backs are more tender than spareribs, and since they're smaller, they cook faster.

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. We leave the bone in for even more sweet pork flavor.

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now...

This temptingly delicate and tender pork chop is the pork equivalent of a porterhouse steak — part loin and part tenderloin. We love to brown these chops over high heat, reduce the flame, cover and cook for another 4 minutes or so.

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.

Juicy and deliciously chewy, for years the hanger steak was unavailable in the market because it was the cut that beef-loving butchers saved for their families. Because we butterfly them for you, our hanger steaks are tender and juicy enough to throw...

They offer the tenderness of our regular loin chops with the tantalizing aroma of hickory wood. These chops can be prepared just as you would other pork chops — only faster. First cured and smoked the same traditional way our hams are, then cut to your...

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 ribs — you've got a two-for-one meal that's doubly delicious.

Flavors of freshly ground pork mingle with zesty garlic and warm paprika in a juicy local sausage that adds enticing depth to soups, stews, and egg dishes. Celebrating the beauty and agriculture of the Hudson Valley, we aim to be a destination for consumers...