Meat Poultry Meat For Sale In Oklahoma

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.

Try to resist overwhelming its subtle flavor with marinades. The king among steaks — tender, velvety, delectable. Best when sauteed, broiled, or grilled. Cook quickly to preserve filet mignon's peerless texture.

Try to resist overwhelming its subtle flavor with marinades. 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 lamb loin chops are great with just a little salt and pepper. Flown in from the sheep-rich plains of Australia, these flavorful, juicy chops have just a hint of earthiness and a velvety texture.

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

The spatchcock chicken will cook fast, stay juicy and brown evenly in a hot oven or on your grill. The chickens are raised on family farms where they enjoy natural sunlight in their spacious barns and have access to the outdoors.

Stew them with sliced apples and cinnamon or spiced sauerkraut for a classic old-world dish, or try them slow-cooked with red wine vinegar and thyme. Thanks to their big texture and richness, these cuts are perfect for braising, which brings out their...

In winter months, lambs are fed additional grass bailage. These are the Rolls-Royce of lamb chops. Quick cooking methods such as broiling, grilling, and pan-roasting bring out the best in these fine chops.FreshDirect's 100% Grass-Fed Lamb program is a...

Serve on crusty bread with greens, thin slices of crisp, juicy pear and honey mustard for a unique sweet and savory sandwich. Rub with a generous amount of olive oil and grill, turning and rotating to make a crisscross pattern.

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.

They are even better the next day. 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 by grain throughout the finishing months.

Delicious braised or smoked. 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 by grain throughout the finishing months.

Or cut the meat into chunks for more intense kabobs and stews.Katie's Best is a family-owned and operated business that works almost exclusively with small Amish farms in southern Indiana.

Only select, quality cuts of pork — carefully blended with a secret mix of fine imported spices are used to make Premio Breakfast Sausage. Nothing says good morning like the great flavor and aroma of Premio Breakfast Sausage! Treat yourself to the taste...

A tender boneless ham that's more smoky than sweet, it arrives ready to eat to your liking —simply heat it up in your oven or enjoy as is! Made from pork that is never raised with antibiotics or growth promotants, this ham has a glossy skin and a juicy,...

We love to grill sweet Italian sausage and serve with creamy, mild mashed potatoes and braised lentils for a traditional northern Italian meal. (from Gianelli Sausage)These sausages go great with grilled onions and peppers or sliced into a sauce.

Super-velvety texture and intense flavor. This boneless steak is so flavorful and juicy all it needs is a little salt and pepper and a quick broil. This is the steak that made the reputation of America's first great restaurant, Delmonico's, where serious...

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

Succulent and tasty, this is the classic pot roast Mom used to make. Slow cooking tenderizes the meat and brings out rich flavor. Slice it thinly and season it well for superior heartiness.

Full of tender, moist meat with a mild flavor. Rib chops have a luxurious, firm texture and a little more fat than loin chops. Serve with crispy fried potaoes and a lightly dressed salad.

Don't be fooled by its name. 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.

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

Our butchers slice this loin roast into 1 1/4-inch boneless chops for your convenience, then pack them all up into a convenient bundle that you can either freeze or portion as you like.

Tender 1-inch cubes all ready to slip onto skewers along with peppers and onions, and then under the broiler or onto the grill. They're cut from the juicy and flavorful shoulder. We guarantee folks will come back for seconds.

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 remarkably juicy.

Succulent with huge flavor, this narrow cut is a favorite of bistros and American grill restaurants. It's perfect for outdoor grilling; you can also season with some salt and fiery cayenne pepper, then pan-sear or broil.

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.