Nut Roast

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

We love to season this cut with coarse salt, freshly ground pepper, garlic cloves, and then serve with the pan juices.is made up of a group of family-owned farms in the northeast that strictly follow a humane and sustainable agricultural model.

All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme.is made up of a group of family-owned farms in the northeast that strictly follow a humane and sustainable agricultural model.

Thick, meaty, and rosy — this is a traditional Sunday dinner roast. This boneless cut has a succulent, rich beefy flavor. With truly great cuts of beef like this, you don't need to do a lot of prepping.

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

Thick, meaty and rosy — this is a traditional Sunday dinner roast. This boneless cut has a succulent, rich beefy flavor. With truly great cuts of beef like this, you don't need to do a lot of prepping.

The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts. Our master butchers have removed the bone from this leg of lamb, then rolled and tied it to make a classic leg roast.

We manufacture and Export of All types of Agricultural products like: Refined Sugar, Crude and Refined Edible Oils, Nuts, Grains, Beans, Seeds, Vegetables and Fruits that we are seeking to sell to all serious and long term buyers.

A super-tender cut of pork with a mild flavor and beautifully smooth, fine-grained texture. This roast goes well with just about any seasoning or marinade you put on it. Traditional game accompaniments such as dried fruits and tangy sauces shine with...

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

This is Sunday dinner — ideal for feeding the family, with the best leftovers a roast can give. We cut off the thick layer of fat for you, so it's lean and ready for roasting. We like to season it well with salt and pepper and press some dried herbs...

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

The rich and savory sirloin has all the juiciness and flavor that make a great all-round roast. It takes well to marinating or spice rubs before cooking. Roasting is the best way to go for this tender, flavorful cut.

Sunday night dinner at home doesn't get any better than this.FreshDirect's 100% Grass-Fed Lamb program is a collaborative effort with Drew Lewis of Brother's Ridge Farm in Tioga County, NY.

The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts. Lamb chump is an incredibly tender piece of meat with a deep, rich 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. This juicy little steak is cut from the shoulder, giving it deep, rich beef flavor.

One of the best beef roasts available. So tender it will melt in your mouth, this boneless roast comes from the loin — our favorite source of juicy, tender beef. Best seared and then roasted, so the juices stay in the meat.

This is the Norman Rockwell Sunday evening dinner: a big, rosy, roasted rib section of beef. The meat is extraordinarily tender and flavorful, partly because the fat on top of the ribs melts during cooking and sinks into the meat.

In a class of its own, lamb roast exudes deep, sensual aromas and flavors. Earthy, elegant, and sublime. This top round roast has been deboned for your convenience. We like to roast this cut with a simple, generous rub of fresh rosemary, lemon juice,...

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 in a small group as a steak medallion...

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

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. Unlike our standing rib roast, the bones are not frenched — we leave the...

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 end result is tender and oh-so-satisfying. Super beef flavor and melt-in-your-mouth texture. Braise our lean and custom-trimmed pot-ready brisket in a seasoned broth with vegetables.

Succulent and tasty, this is the classic pot roast mom used to make. Slow cooking tenderizes the meat and brings out rich flavor.is made up of a group of family-owned farms in the northeast that strictly follow a humane and sustainable agricultural model.

Don't be fooled by its name. The butt is actually cut from the shoulder of the hog, not the hindquarters. Most popular for smoking and barbecuing, this cut — also known as Boston Butt — makes a juicy, delicious pulled pork.Please note: This product...

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.