Filet Mignon
Filet mignon is cut from the tenderloin, a small muscle valued primarily for tenderness. It has a finer texture and less pronounced fat t...
From $23.95
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Grassfed Ribeye Steak
Ribeye brings tenderness and natural fat together in one cut. It is taken from the rib section, where the muscle does less work, and is s...
From $26.54
Beef Brisket
Brisket comes from the breast, a hard-working area with long muscle fibers and connective tissue. It is built for low, steady cooking rat...
From $44
Grassfed Beef Stew Meat – 1 lb Pack (Pasture-Raised & Grass-Finished)
Stew meat is cut into ready-to-cook pieces from muscles that become tender with time. It is intended for simmering rather than quick sear...
$13.50
Grassfed Beef Short Ribs (2 lb avg.)
Short ribs carry meat, bone and connective tissue in the same cut. A long braise, slow cooker or smoker gives the connective tissue time ...
$16
Pasture-Raised Chicken Thighs | Bone-In, Skin-On
Bone-in, skin-on thighs are forgiving enough for a slow roast and sturdy enough for the grill. The bone helps the meat cook evenly, while...
$18
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Pasture-Raised Chicken Wings
Chicken wings carry enough skin and natural fat to brown well over direct heat. Choose pre-cut wings for easier serving or regular whole ...
From $10
$12
Premium Marbled Denver Steak | 3–11 oz
Denver steak is separated from a small muscle deep in the chuck. Fine lines of fat run through the meat, giving this shoulder cut more ma...
From $9.90
Pasture-Raised Boneless Chicken Breasts
These boneless, skinless chicken breasts are offered in several package sizes, from 0.3–0.5 pound up to 2–2.5 pounds. The range lets a ho...
From $13
Pasture-Raised Whole Chicken
A whole chicken gives the cook the full bird to work with. Roast or smoke it intact, break it down into parts, and save the carcass for s...
From $20.78
Flat Iron Steak | Butcher-Cut Portions
Flat iron comes from the top blade in the shoulder. Once the central seam is removed, it becomes a tender steak with enough structure for...
From $11.90
Grassfed Beef Sirloin Tip Roast
Sirloin tip roast is a lean cut from the round near the hind leg. It can be roasted and sliced thin for roast beef, or cooked with moistu...
From $18.50
Beef Chuck Roast
Chuck roast comes from the shoulder, where several hard-working muscles and seams of connective tissue meet. Moist, steady cooking turns ...
From $14.75
Grassfed Beef Back Ribs (BBQ Rib Rack)
Beef back ribs are cut from the rib section after the ribeye is removed. The meat sits mainly between the bones, so these racks cook diff...
From $44
Pasture-Raised Chicken Leg Quarters | 2 Pack
Each package contains two leg quarters, with the thigh and drumstick left connected. This bone-in, skin-on cut handles grilling, roasting...
$12.94
Pasture-Raised Chicken Gizzards
Gizzards are working muscles, so they are firmer than ordinary chicken meat. A slow braise, gentle simmer or pressure cooker gives them t...
$6
Pasture-Raised Chicken Drumsticks
Drumsticks are a straightforward bone-in, skin-on cut for the grill, oven or smoker. The bone protects the meat as it cooks, and the skin...
$9.16
Pasture-Raised Ground Chicken Sausage
This raw ground sausage begins with chicken raised by Tyner Pond Farm in Greenfield, Indiana. After the brooder period, the birds live in...
$11
Pasture-Raised Chicken Frames
Chicken frames are the backs and rib sections left after the main cuts are removed. They still carry small amounts of meat along with bon...
$12.94
Pasture-Raised Ground Chicken | 1 lb
This is plain ground chicken made from a mix of light and dark meat. It contains no seasoning, organs or filler, so it can go directly in...
$16
Pasture-Raised Chicken Hearts
Chicken hearts are small, firm pieces of dark organ meat with a mild taste. They can be threaded onto skewers, seared quickly in a hot pa...
$11.35
Beef Liver
Beef liver is a traditional organ cut with a fine texture and a pronounced taste. Slice it evenly and cook it briefly in a skillet, or us...
$10
Pasture-Raised Chicken Livers
Chicken liver is a traditional organ meat used for pâté, chopped liver and quick pan dishes. It cooks rapidly and is best kept simple: tr...
$9
Beef Oxtail
Oxtail is cut into bony sections surrounded by meat and connective tissue. It needs time, but a slow braise or simmer produces tender mea...
$29
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