Roasting Equipment

With truly great cuts of beef like this, you don't need to do a lot of prepping. 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.

Mildly flavored and mouthwateringly tender. This moist cut needs little enhancement other than a little coarse salt and freshly ground pepper. Every farm in this program is independently audited for animal welfare practices to ensure the best standards...

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.

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

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...

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 like to season it well with salt and pepper and press some dried herbs like rosemary or thyme onto the surface before cooking.your product comes with three promises. Every farm in this program is independently audited for animal welfare practices to...

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. It takes well to marinating or spice rubs before cooking. Roasting is the best way to go for this tender, flavorful cut.

The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts. Our butchers bone the meat, roll it, and tie it, for a scrumptious roast that serves up to five people.

Lamb chump is an incredibly tender piece of meat with a deep, rich flavor. 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.

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.

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.

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, minced garlic, and extra-virgin olive oil, and serve with roasted fingerling potatoes and shallots.

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now...

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.

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now...

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.

Super beef flavor and melt-in-your-mouth texture. The end result is tender and oh-so-satisfying. To make sensational brisket sandwiches, slice against the grain and serve with horseradish.your product comes with three promises.

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now...

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.

"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...

The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now...

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

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