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Rump roast comes from the round, a hard-working part of the animal. It is c...
Sirloin tip roast is a lean cut from the round near the hind leg. It can be...
The baseball cut is a thick, rounded portion of top sirloin. Its compact sh...
This is straightforward ground beef from one known Indiana farm. The grind ...
Heart is an organ by name but a working muscle in texture. It is lean, firm...
Beef tongue rewards a long, gentle cook. Simmer or braise it whole until te...
Ancestral Blend puts organ meat into a form that cooks like ordinary ground...
Chuck roast comes from the shoulder, where several hard-working muscles and...
Ribeye brings tenderness and natural fat together in one cut. It is taken f...
Skirt steak is a thin, strongly grained cut that responds well to a hot gri...
This raw ground sausage begins with chicken raised by Tyner Pond Farm in Gr...
Soup bones include marrow and enough meat to contribute more than the bone ...
Stew meat is cut into ready-to-cook pieces from muscles that become tender ...