Our butchers are extremely skilled. From breaking down whole animals to custom cutting a roast for you, their cutting skills are top notch. They are masters at sausage making, mixing grinds and blending flavors. Their craft involves artistry, in the creation of special dishes and their presentation. Like our stuffed pork loin, beef pinwheels, stuffed chicken and specialty patties.
The best of the Bayou: farm raised American alligator. A staple in southern cooking, alligator is one of the most unique meats available and is very high in protein while remaining very lean. Its delicate white meat is comparable in flavor to chicken but in taste is more like white fish. Alligator is best prepared […]
An iconic animal of the American West, as many as 60 million Bison once roamed the American Plains long ago. Farm-raised Bison are now widely available for public consumption. Bison meat is leaner than beef and prized for its rich flavor.
Wild caught Atlantic Squid, cleaned, and gutted and ready for the frier! A staple in Mediterranean cooking and popular worldwide, calamari are traditionally enjoyed fried but can also be sauteed. Available in tubes cut or whole.
A staple in Cuisines from all corners of the globe, particularly popular in European and Asian cooking. It is known for its rich dark meat and thick fatty skin that make it taste more like a red meat than any other fowl. Duck is best prepared grilled, roasted or otherwise cooked so that the meat […]
American Elk are the among the largest land animals in North America and inhabit the Rocky Mountains of the Western US and Canada. Elk meat is prized for its rich gamey flavor and for being high in protein. In fact, elk is a very healthy meat option, low in cholesterol and fat while also being […]
Ostrich are the world’s largest bird and are originally native to Africa. However, they are now raised worldwide for their delicious meat. Ostrich meat is incredibly lean while still maintaining the richness and flavor of red meat. It can be used as a substitute for beef and is sure to be delicious grilled, roasted or […]
The culinary name for the tail of beef cattle. Popular in Southern cooking, ox tail is a gelatin rich cut due to the large amount of connective tissue located in the tail. Because of this, ox tail is best cooked slow, either braised, roasted or made into a soup.
Pheasants are common across most of the world. They’re known as the worlds most hunted game birds and are popular amongst hunters due to the smokey, distinctive aromatic taste of its meat.