Roasted Vegetables

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

Mildly flavored and mouthwateringly tender. 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.

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. 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. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs.

It takes beautifully to simple roasting. 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 this cut.

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.

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...

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 fat slowly melts into the meat, making it mouthwateringly moist. It takes well to marinating or spice rubs before cooking. Roasting is the best way to go for this tender, flavorful cut.

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

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.

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.

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. One of the best beef roasts available. Best seared and then roasted, so the juices stay in the meat.

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. The meat is extraordinarily tender and flavorful, partly because the fat on top of the ribs melts during cooking...

We like to roast this cut with a simple, generous rub of fresh rosemary, lemon juice, minced garlic, and extra-virgin olive oil, and serve with roasted fingerling potatoes and shallots.

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.

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.

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.

We leave the bone in for even more sweet pork flavor. 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.

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.

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. Most popular for smoking and barbecuing, this cut — also known as Boston Butt — makes a...

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.

This roast arrives already brined and ready to simmer in a slow-cooked simmer alongside cabbage and potatoes. "Corned" means brined — the word originated thanks to the size of the salt crystals — and though the method was originally used as a preservative,...

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.

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. We leave the bone in for even more sweet pork flavor.Please note: This product will...

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