<img height="1" width="1" alt="" style="display:none" src="https://www.facebook.com/tr?id=456678051139013&ev=PixelInitialized" />
Who We Are
Who We Are
Mission & Standards
Top 10 Best Sellers
Warm Winter Favorites
Popular Pork Cuts
Turkey & Poultry
Select a Category
PURCHASE GIFT CERTIFICATES
TENDERLOIN TRIO 7.5lb total One beef tenderloin, two pork tenderloins, six lamb chops
One beef tenderloin, two pork tenderloins, six lamb chops
The coveted tenderloin 3 ways: Beef, Pork, Lamb
The tenderloin is the most tender and delicious cut of the animal. We've combined three of our favorite tenderloins to create an unforgettable package, certain to excite any gastronome.
Six 6oz Lamb Loin Chops
Two 16oz Pork Tenderloins
One 3-3.5lb Beef Tenderloin
The Dorset Horn tastes fresh, lamby and sweet, round, with a great fat to lean ratio and notes of olive oil and lavender. It is gamey in the best way with floral after notes.
The Dorset Horn is a breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales. In 1750 this is the breed the English with a fine palate would eat for Christmas! Today we eat it more frequently because the Dorset Horn is able to give birth three times a year. Dorsets tolerate heat well, and heat tolerance contributes to the rams’ ability to breed earlier in the season than rams of other breeds. This contributes to the Dorset Horn being a very profitable sheep to grow although it remains on the Threatened List of the ALBC-USA.org website.
The Hudson Bay Company first shipped the Dorset Horn to America in the 1860s. But it was a livestock show in Chicago a few years later that made it famous. The Dorset Horn is known for its healthy appetite and thrives on the lush pastures of Vermont where Ben and Grace Machin raise a herd.
Berkshire breed pigs are the most common heritage breed and they are popular for good reason. More than any other heritage breed, the Berkshire combines the best traits of pork in the best way all at once: Berkshire pork is elegant, luscious and smooth. The meat boasts a round and buttery flavor that melts on the tongue. It is the consistent pork of choice for most of the chefs we work with.
While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed (or Japanese red cow) with America’s mighty Angus. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world. The beef is fed no antibiotics or added hormones and is pasture-raised and grain-finished.
The Shopping Cart is currently empty
eCommerce Platform by