Meat Poultry Meat For Sale In Montana

Skinless chicken, extra lean burgers and steaks — have you been there, done that? Delicious and nutritious. It has 30% more protein and is higher in iron content than other red meat.

Mildly flavored and mouthwateringly tender. 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, DE, MD, VA, and WV, but in winter and...

This collaboration allows FreshDirect to offer the most delicious, healthy, humanely and sustainably raised lamb directly from our local region. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added...

Since the meat and veggies cook at different rates, you'll achieve better results by arranging them on separate skewers. We carefully select and trim them very lean for the most succulent flavor, especially for skewering and grilling.

This is the London broil you know and love — boneless, flavorful, and tender when marinated. 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...

Sear well before adding to the sauce. It calls for thin slices of tender beef that are added to a thick, creamy sauce. A classic Russian dish, as rich as the czars used to be. This regal beef tenderloin is the best choice for Stroganoff.

This collaboration allows FreshDirect to offer the most delicious, healthy, humanely and sustainably raised lamb directly from our local region. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added...

Country-style ribs have less bothersome bone than other pork ribs, but they've got lots of tasty meat. Think of them as long, thin pork chops. The thickest, meatiest, most succulent of all pork ribs.

Moist and flavorful, our chicken thighs are a favorite of dark-meat lovers. (from Katie's Best) The chickens are raised on spacious farms and have free access to the outdoors. Thighs work well as a dark-meat substitute for breasts in most chicken recipes.Katie's...

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.

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 a year.

Or try a Philadelphia-style steak sandwich with fried onions, lots of provolone cheese (or cheese sauce) and any other condiment your heart desires. A tender, hearty and lean piece of sirloin tip that's cut to fit just right between two slices of bread.

Then grill them slowly over indirect heat. That makes them much easier to handle on the grill. Rub with a combination of salt, pepper, sugar, chile powder, paprika, and cumin. If grilling is your thing, this succulent slab was born to barbecue.

Less than 2% of all beef produced in the U.S. is certified as USDA Prime, so the cuts are always limited quantity and the highest quality. With truly great cuts of beef like this, you don't need to do a lot of prepping.

It will require careful trimming with a sharp knife to remove excess external fat. It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sauteing, broiling, and quick roasting.

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 a year.

Because of their laid-back flavor, they're good with just about any sauce or seasoning — herby, sweet or spicy — or with plain old salt and pepper. They're fine-grained and supremely tender, with a mild flavor.

All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme. This boneless cut has a succulent, rich beefy flavor. Thick, meaty and rosy — this is a traditional Sunday dinner roast.

Full of intense beef flavor and a chewy texture. 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 a year.

Shell steaks are best when seasoned liberally and cooked in a very hot pan or on the grill. This well-marbled steak is one of our favorites. Angus is the top end of USDA choice and this steak's dry aging brings out big flavor with lots of juicy tenderness.

With an incredible velvety texture and intense flavor, all this rib eye steak needs is a touch of salt and pepper and a quick broil.

It will require careful trimming with a sharp knife to remove excess external fat. For best results, season, sear and cook this lean roast to medium. This lean, economical cut is ideal for roasting, and its mild flavor makes it a delicious partner to...

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. A super-flavorful, juicy cut — and a bargain to boot.

Because we butterfly them for you, our hanger steaks are tender and juicy enough to throw on the grill with nothing more than salt and pepper. Juicy and deliciously chewy, for years the hanger steak was unavailable in the market because it was the cut...

If you like your meat delicate, this top-of-the-line cut is for you. These T-bone chops are the veal equivalent of a porterhouse steak, part top loin and part tenderloin. A mild, luxury chop as tender as a loin cut can get.

It will require careful trimming with a sharp knife to remove excess external fat. Super-tender, with a silky-smooth texture, this roast is both delicious and economical. Although it is called a roast, this juicy, delicious cut is also great for braising...

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 a year.