Roasted Mate

This boneless cut has a succulent, rich beefy flavor. Thick, meaty, and rosy — this is a traditional Sunday dinner roast. 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...

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 short supply, the program is supplemented with...

Thick, meaty and rosy — this is a traditional Sunday dinner roast. 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.

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

Category: Trailers Subcategory: Cargo Status: Available Listing Type: Trade Brand: Cargo Mate Year: 2018 Model: CMC5240-1600252 Stock Number: 32803 Pull Type: Bumper Pull Country: United States of America Price: $ 6,049 Location: Circleville, About About...

A super-tender cut of pork with a mild flavor and beautifully smooth, fine-grained texture. It takes beautifully to simple roasting. 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.

We cut off the thick layer of fat for you, so it's lean and ready for roasting. This is Sunday dinner — ideal for feeding the family, with the best leftovers a roast can give. It is always:works with a coalition of small family farms throughout the...

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 rich and savory sirloin has all the juiciness and flavor that make a great all-round roast. The fat slowly melts into the meat, making it mouthwateringly moist. It takes well to marinating or spice rubs before cooking.

In winter months, lambs are fed additional grass bailage. 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. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs.

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.

So tender it will melt in your mouth, this boneless roast comes from the loin — our favorite source of juicy, tender beef. One of the best beef roasts available. We love to season this cut with coarse salt, freshly ground pepper, and garlic cloves, then...

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

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

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 entree.is made up of a group of family-owned farms in the northeast that strictly follow...

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.

Unlike our standing rib roast, the bones are not frenched — we leave the tail end of the rib on the bone.is made up of a group of family-owned farms in the northeast that strictly follow a humane and sustainable agricultural model.

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

The end result is tender and oh-so-satisfying. 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.

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. It will require careful trimming with a sharp knife to remove excess external fat. The butt is actually cut from the shoulder of the hog, not the hindquarters.

We separate the baby back ribs from the roast, then tie them back on. 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...

"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...

We like to season this cut well with salt and pepper and press some dried herbs (try rosemary or thyme) onto the surface before cooking.is made up of a group of family-owned farms in the northeast that strictly follow a humane and sustainable agricultural...

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