Roast Cafe

All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme.It means you're getting the best beef sourced exclusively from local farms. This boneless cut has a succulent, rich beefy flavor.

For an elegant meal that feeds a crowd – without a lot of fuss – serve with buttery mashed Yukon Gold potatoes and a simple green salad.your product comes with three promises. Mildly flavored and mouthwateringly tender.

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

A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts.

It takes beautifully to simple roasting. 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.

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.

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.

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.

The fat slowly melts into the meat, making it mouthwateringly moist. 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.

In winter months, lambs are fed additional grass bailage. This is a smooth-textured, economical cut that reaches its maximum flavor when cooked to a mellow medium doneness. A variety of wool and hair lamb breeds are used to produce the best quality spring...

A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs. The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts.

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.

We love to season this cut with coarse salt, freshly ground pepper, and garlic cloves, then serve with the pan juices.It means you're getting the best beef sourced exclusively from local farms.

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. This is the Norman Rockwell Sunday evening dinner: a big, rosy, roasted rib section of beef.

Serve medium rare — soft, juicy, and dark pink. Earthy, elegant, and sublime. This top round roast has been deboned for your convenience. In a class of its own, lamb roast exudes deep, sensual aromas and flavors.

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.

This is a juicy, tender, flavorful roast. 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 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.

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. Super-tender, with a silky-smooth texture, this roast is both delicious and economical.

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.

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.

It will require careful trimming with a sharp knife to remove excess external fat. Don't be fooled by its name. The butt is actually cut from the shoulder of the hog, not the hindquarters.

What's so special about this super-tender cut of pork? We separate the baby back ribs from the roast, then tie them back on. You'll maximize juiciness and flavor during the cooking process, and when your roast is done, just snip the string to detach the...

"Corned" means brined — the word originated thanks to the size of the salt crystals — and though the method was originally used as a preservative, the corned beef roast has become the epicure's essential for everything from deli sandwiches and New...

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.

It will require careful trimming with a sharp knife to remove excess external fat. Although it is 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.

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