I sold a few boxes of these steaks towards the end of 2022- on a trial basis.

Recently I’ve received requests for them and so now I’m putting them on the menu.

This is a favorite of mine. They can be pan seared or grilled. Handle them like you would any other steak but LET THEM REST for 5-10 minutes before slicing. 

As always a little salt/pepper goes a long way!

12 10 oz steaks in each case

The Strip is usually the choice of steak aficionados the world over. The Strip is considered to be the most flavorful of the premium cuts. The Angus is grain fed and a superior product in general. Great for the grill and pan. Thaw overnight in the refrigerator or float in cold water for 20 minutes. Don’t forget to season- a little salt and pepper goes a long way. Also these are center cut so no unpleasant vein steaks.?‍?

These petite Filet Mignons are great for combo entrees like surf and turf. Also perfect for petite appetites and two can be served for hard core carnivores. Just thaw overnight in the refrigerator or float in cold water for 15 minutes. Great for the grill or the pan. Don’t forget to season- a little salt and pepper goes a long way.

This is a carnivore dream. A large Filet Mignon that can be grilled or pan seared. Besides being the most tender of the premium beef cuts it is also the leanest. A favorite for entertaining because regardless of beef preferences the fillet is always appreciated and considered a treat by any guest. Don’t forget to season –  a little salt and pepper goes a long way. Thaw overnight in the refrigerator of float in cold water for 30 minutes.

This is as good as roast gets. Since this roast is cut from the tenderloin of beef, it is in essence a giant Filet Mignon. Super tender and delicious.

3/2lbs roasts in each case

This is a grain fed steak product. The Rib Eye in both flavor and tenderness falls in between the Filet Mignon and N.Y. Strip. It has a bit more edible fat which makes it considerably more juicy than the other premium cuts. My personal favorite as well. Just thaw overnight in the refrigerator or float in cold water for 20 minutes. Great for the grill or the pan.

Don’t forget to season- a little salt and pepper goes a long way.

This Ground Sirloin is a 85/15 meat to fat ratio product. The 1lbs packages are convenient for recipe use but more importantly this is a superior ground meat with no match in the mainstream marketplace.

These two delicious favorites are GLUTEN-FREE. Although primarily a grill item this favorite is so popular that even in the winter it’s one of my most frequently purchased items. Think in terms of the sweetness associated with a barbecue sauce. Just thaw- take out of its containment and grill. Can also be cut into pieces and stir fried.

16 - 8 Chicken 8 steaks in each case

These burgers are a 90/10 meat to fat ratio product My personal favorite burger. They are ground sirloin so they have a steak-ish flavor profile. Either thaw in the refrigerator overnight or float in cold water for 10 minutes. Don’t forget to season- a little salt and pepper goes a long way.Great for the grill or the pan

32 burgers in each case

These Buffalo burgers are a real treat for Bison aficionados. Just thaw overnight in the refrigerator or float in cold water for 10 minutes. Great on the grill or in the pan. Don’t forget to season- a little salt and pepper goes a long way.

This is a GLUTEN-FREE product. Although primarily a grill item this favorite is so popular that even in the winter it’s one of my most frequently purchased items. Think in terms of the sweetness associated with a barbeque sauce. Just thaw- take out of its containment and grill. Can also be cut into pieces and stir fried.

The Strip is usually the choice of steak aficionados the world over. The Strip is considered to be the most flavorful of the premium cuts. The Certified Black Angus is grain fed and a superior product in general. Great for the grill and pan. This is the super thick version for those that want a really big steak. Plus a steak of this size is mighty impressive on the grill.

This is a carnivore’s dream. An extra large Filet Mignon that can be grilled or pan seared. Besides being the most tender of the premium beef cuts it is also the leanest. A favorite for entertaining because regardless of beef preferences the fillet is always appreciated and considered a treat by any guest. Don’t forget to season –  a little salt and pepper goes a long way.

The Skirt steak is one of the healthiest beef cuts because of its leanness – also known for its flavor. The Flank steak although a different cut has a similar bite. Great for the grill it can be marinated or plain with just a bit of salt and pepper. Should be sliced thin and across the grain. It’s completely edible- nothing needs to be cut away which is also a plus. One of my personal favorites and not as pricey as other premium cuts.

This is an impressive steak- sure to make your guests salivate as they watch them sizzling on the grill. They are 16oz each and on the bone. In essence- it’s a rib eye steak on the bone!

They come packed 8 to a box and each one vacuum sealed

Don’t forget- a little salt and pepper makes a huge difference in flavor👨‍🍳👌

These are tasty little meatballs. Fully cooked- so just drop frozen into your hot tomato sauce and let them sit for about 10 minutes, and serve. Bing bang boom!

I like to nuke a few and eat with Greek yogurt as a snack.

Super convenient item!

This is a great comfort food and it’s all done for you. I literally could eat this multiple times a week. This recipe has no mushrooms. So if you want- slice some mushrooms thin and saute in a little butter and then mix in the thawed stroganoff. Get everything hot- shouldn’t take more than a couple of minutes. 

If you don’t want mushrooms you can heat in the micro (not in the container) preferably from the thawed state. You want to heat quickly whether in a pan or micro so as not to over cook the egg noodles.

This is an artisan product with great/wholesome ingredients. 

Beef tips, egg noodles, sour cream, marsala wine, beef stock, onions, butter, and a splash of worcestershire.

Here’s a great trick provided by one of my