Gourmet & Exotic Meats
Lamb Breast, Baby Back Ribs
DISTINCTIVE QUALITIES: Our baby back lamb ribs are best-tasting, most tender lamb ribs you will ever eat. Be confident that our lambs are raised according to the highest standards and are free of artificial additives and ingredients. Lambs graze in wide, green open spaces and feed on a diet of herbs, grass and nutritious grains. Fat cap removed. USDA Choice. Halal certified. Sustainably raised.
BEHIND THE PRODUCT: By fusing tradition with technology, our producers practice sustainable agriculture and produce food that is humanely raised, delicious and nutritious. Compared to other meats, lamb is naturally low in fat, and is an excellent source of vitamin B12, niacin, zinc, and selenium. Additionally, a 3-ounce portion contains nearly five times the amount of essential omega-3 fatty acid as compared to the same size portion of beef.
SERVING SUGGESTIONS: Prepare as you would any meat—grilled, pan-seared, or roasted. Rosemary in particular is an herb that is very complimentary to the meaty yet tender flavor. Try brushing with Mike's Hot Honey.
WEIGHT: 2 Racks (approx. 2.25 lbs.) 16 Ribs
COUNTRY OF ORIGIN: USA (Colorado)
STORAGE: Keep Frozen. Thaw under refrigeration 18-24 hours.
USDA Choice. Halal certified. Sustainably raised.
Frenched Rack of Lamb — Cap Off
DISTINCTIVE QUALITIES: French-dressed and fat cap off (fully trimmed). Do not be confused by others who sell full racks with the fat cap on that you will end up trimming yourself and discarding....
DISTINCTIVE QUALITIES: Our prime milk-fed veal is sourced direct from our small-batch producers in the Rocky Mountains of Colorado. no hormones and antibiotic free. Its texture is velvety and tender; its...
A5 Miyazaki Japanese Wagyu Tomahawk Steak
DISTINCTIVE QUALITIES: Our A5 Japanese Wagyu Tomahawk Steak is the best Wagyu ribeye available. It is essentially a ribeye steak cut with at least five inches of rib bone left intact. Because the...
A5 Miyazaki Japanese Wagyu NY Strip
DISTINCTIVE QUALITIES: An A5 Japanese Wagyu strip steak is a true delicacy! This is a NY strip steak that embodies a velvety texture, rich flavor, and a taste that is sure to please....
A5 Miyazaki Japanese Wagyu Filet Mignon
DISTINCTIVE QUALITIES: The Miyazaki Wagyu filet, with it’s A5 rating, is the highest and best grade of Japanese beef. The distinct high fat marbling is as beautiful as it is tasty. Eating...
A5 Miyazaki Japanese Wagyu Boneless Ribeye
DISTINCTIVE QUALITIES: A5 is the highest grade of Japanese Wagyu beef. Pair this fact with ribeye and you get a firm yet tender, and heavily marbled—gorgeous, rich and juicy. Because it...
Australian Wagyu BM 8-9 Boneless Ribeye
DISTINCTIVE QUALITIES: Famous for the pocket of fat which produces a strong beef taste and juiciness all over, the Australian Wagyu BM 8-9 Boneless Ribeye is a beef lovers dream come...
Australian Wagyu BMS 8-9 NY Strip Steak
DISTINCTIVE QUALITIES: Similar to the Filet in that it comes from the short loin area behind the ribs, the New York Strip Steak comes with a strip of fat along...
Australian Wagyu BM 8-9 Tomahawk Steak
DISTINCTIVE QUALITIES: The Australian Wagyu Tomahawk cut is an on-the-bone ribeye steak. Most of the rib bone is left on, creating a dramatic, and unusual looking piece of glorious meat that is guaranteed to...
Australian Wagyu BM 8-9 Filet Tenderloin
DISTINCTIVE QUALITIES: To come.
BEHIND THE PRODUCT: To come.
SERVING SUGGESTIONS: To come.
QUANTITY: Available as 6 oz. steak and 6 lb. whole loin
COUNTRY OF ORIGIN: Australia
- Raw. Must be cooked prior to eating. Keep frozen. Thaw by refrigeration for 12-18 hours prior to cooking.
- Ingredients: Beef
Escargot with Garlic Butter & Parsley
DISTINCTIVE QUALITIES: The classic escargot you love just got simple. 12 - generously large and tender escargot have been prepared with butter, garlic and parsley and placed back within their shell. Accompanied with an aluminum tray ready to bake and serve.
BEHIND THE PRODUCT: Well-known as a typical French hors d'oeuvre many people don't know that escargot is also popular in Greece, Germany, Great Britain, Spain and Italy. Low in fat and dense in protein (a whopping 16 grams per 100g of escargot), the tender, cooked land snails that we call delectable may just be the perfect superfood.
SERVING SUGGESTIONS: Serves 2-3 people as an appetizer, or 1 person as a meal. Offer with crusty, warm French bread.
QUANTITY: 1 Box / 12 Pieces
COUNTRY OF ORIGIN: France
- Keep frozen until ready to cook. Do not thaw. Heat oven to 410º. Cook 10-12 minutes until heated through and butter is melted. Oven temperatures may vary heat time.
- Ingredients: Helix Lucorum escargots, butter, garlic, parsley, salt, red pepper.
No chemicals or preservatives. All natural. GMO free.
Wagyu Beef Dining Experience
Special Order / Market Price. Please call or email.– Special Order
Cochinillo Segovia Dining Experience
DISTINCTIVE QUALITIES: The Segovia cochinillo, or sucking pig, is a Spanish delicacy that dates back to the 17th century. Raised on a diet exclusively of milk, cochinillo are surprisingly easy to prepare. The delicate pork is so tender that it actually falls apart when cooked. Enjoy the crispy skin as you would potato chips. The meat is so mouthwatering that its taste and uniqueness cannot not duplicated in larger pigs. Roasted in a special earthenware dish, the meat is so succulent that, in an effort to showcase its tenderness, chefs use the edge of a dinner plate instead of a knife, to cut and serve the pig.
BEHIND THE PRODUCT: Although suckling pigs are raised throughout the world, it is the small town of Segovia in the Castilla region of Spain that has become the world capital of cochinillo. The piglets are famously ordered in restaurants for birthdays or similar events and are good to serve a party of four to six. A suckling pig, as the Spanish define it, has never been allowed to run free, is barely a month old and fed only on its mother’s milk. The baby piglet is very delicate and is free of any artificial hormones, antibiotics, or GMOs. Cooked properly, the suckling pig is a luscious and exquisite fall-off-the-bone experience.
SERVING SUGGESTIONS: The technique to roasting a suckling pig is similar to roasting any other kind of meat. Oven roast in a special earthenware dish (included along with your cochinillo) low and slow and served hot with a well browned and crusty skin. Wine is traditionally served along side this delicacy.
QUANTITY: 10-12 lbs. (Serves approx. 4-6 people). Earthenware roasting dish included with purchase.
COUNTRY OF ORIGIN: Spain (Segovia)
- Keep Frozen. Freeze upon receipt.
Thaw in refrigerator overnight. Once thawed, cook and consume within one to two days.
- Ingredients: Pork