WE PROUDLY SERVE USDA UPPER 2/3 CHOICE BEEF
CRUMB CAKES NY/NJ Style available in original, blueberry & Apple
- Handsome Steak
- Ribeye Boneless
- Ribeye Bone In
- Top Sirloin
- Beef Brisket
- Ground Beef 85% | 15%
- T-Bone Steak
This steak features a T-shaped bone with two cuts on either side—the strip steak (New York Strip) and the tenderloin (Filet Mignon).
- Beef Short Ribs
- Beef Tomahawk
A visually striking bone-in ribeye steak with a long bone resembling a tomahawk handle, known for its impressive presentation.
- Filet Mignon
Renowned for its tenderness, this steak is cut from the tenderloin and has a mild, buttery flavor.
- Chuck Roast
Cut from the shoulder, chuck roast is flavorful and suitable for slow-cooking or braising to make pot roasts and stews.
- Beef Carne Asada
Typically marinated and grilled, and cut from the Houghton Handsome Steak, this thinly sliced beef is commonly used in Mexican cuisine and has a bold, seasoned taste.
- Porterhouse Steak
Similar to the T-bone steak, the porterhouse boasts a larger tenderloin section, making it a substantial and flavorful cut.
- New York Strip Steak
A boneless steak from the short loin, the New York strip is well-marbled and known for its bold, beefy flavor.
- Veal Boneless Top Round
A lean and tender cut from a young calf's leg, often used for roasts or schnitzels.
- Veal Chops
These are bone-in cuts from veal, known for their tenderness and mild flavor, often prepared as grilled or pan-seared chops.
- Veal Knuckle Bones
Used for making rich veal stock or broths, these bones are prized for their gelatin content.
- Gyro Strips
Thinly sliced pieces of seasoned and marinated beef or lamb, commonly used in gyro sandwiches.
- Beef Liver
A nutrient-rich organ meat with a distinct flavor, often used in dishes like liver and onions.
- Beef Oxtail
The tail of a cow, oxtail is known for its gelatinous texture and is used in soups, stews, and braised dishes.
- Beef Tongue Whole
Beef tongue, typically slow-cooked until tender and used in various culinary traditions.
- Tripe Beef Scalded
The stomach lining of a cow, often prepared by scalding and used in soups and stews.
- Tripe Honeycomb
A type of beef tripe with a distinct honeycomb-like texture, used in various culinary applications.
- Pork Chops Bone In
Thick-cut pork chops with the bone left in, prized for their tenderness and flavor.
Thick-cut pork chops with the bone left in, prized for their tenderness and flavor.
- Pork Country Style Rib Boneless
Boneless pork ribs with a country-style seasoning, perfect for grilling or slow-cooking.
- Pork Country Style Rib Bone In
Similar to boneless country-style ribs, but with the bone left in for added flavor.
- Pork Ribs Baby Back
Tender and meaty ribs from the back of the pig, commonly used in barbecue dishes.
- Pork Ribs St. Louis
Meaty spare ribs from the belly area, trimmed into a rectangular shape, popular in barbecue cooking.
- Bacon Applewood Smoked Sliced
- Bacon Hickory Smoked Sliced
- Bacon Pecanwood Smoked Sliced
Thin slices of bacon that have been hickory smoked, offering a strong and smoky flavor.
- Bacon Jalapeno Sliced
Sliced bacon with added jalapeno flavor, offering a spicy kick to your dishes.
- Ham Hocks Raw
The lower portion of a pig's leg, often used to flavor soups, stews, and beans when raw.
- Pork Bellies Skinless
Skinless pork bellies, typically used to make bacon or for braising and roasting.
- Pork Pigs Feet
The feet of a pig, often used in traditional dishes like pickled pig's feet or in soups.
- Pork Jowls
- Pork Belly Sliced
- Hot Dogs Ballpark Franks
Classic hot dogs often enjoyed at baseball games, known for their savory flavor and convenient size.
- Hot Dogs Chicago Reds
Hot dogs inspired by the iconic Chicago-style hot dog, typically topped with mustard, onions, pickles, tomatoes, and more.
- Hot Dogs Skinless All Beef
Skinless hot dogs made exclusively from beef, offering a meaty and flavorful taste.
- Hot Dogs Beef/Pork
- Sausage Breakfast
- Sausage Sweet Italian
- Carolina Reaper Sausages
Sausages made with Carolina Reaper peppers, one of the world's hottest chili peppers, known for extreme spiciness.
- Sausage Green Chili Cheddar
Sausages featuring green chili peppers and cheddar cheese for a flavorful combination.
- Sausage Bratwursts
Traditional German sausages, often grilled and served with sauerkraut and mustard.
- Sausage Chorizo
A highly seasoned, spicy sausage used in Mexican and Spanish cuisine, known for its bold flavor.
- Sausage Andouille Pork
A smoked sausage with origins in Louisiana Creole cuisine, often used in dishes like gumbo.
- Sausage Peppers & Onions
Sausages seasoned with a blend of peppers and onions, providing a savory and slightly sweet taste.
- Sausage Jalapeno Cheddar
Sausages featuring jalapeno peppers and cheddar cheese for a spicy and cheesy combination.
- Sausage Linguica
A Portuguese sausage known for its garlic and paprika seasoning, often used in various dishes.
- Sausage Beef Andouille
A beef version of the spicy Andouille sausage, suitable for various Cajun dishes.
- Sausage Beef Jalapeno Chipotle
Beef sausages with the smoky and spicy flavors of jalapeno and chipotle.
- Crab Soft Shell
- Crawfish Tail Meat
Crawfish tail meat is the meat extracted from the tails of crawfish, often used in dishes like étouffée and gumbo.
- Crawfish Whole Cooked
Whole cooked crawfish are typically boiled and seasoned before consumption, with the meat found in the tail and claw.
- Lobster Tails
Lobster tails are the meaty portions of the lobster, often broiled, grilled, or steamed and served with butter.
- Mahi Mahi
A firm-textured, mild-flavored fish commonly used in seafood dishes, especially in grilling and tacos.
- Scallops U-10
"U-10" refers to the size of scallops, with less than 10 scallops per pound. They are sweet and tender, suitable for various preparations.
- Shrimp P&D 16-20
Peeled and deveined shrimp with a count of 16-20 per pound, considered slightly smaller and still versatile for cooking.
A meaty fish with a mild flavor, often grilled or broiled, and popular in steaks due to its dense texture.
A mild and flaky white fish that is versatile and commonly used in various cooking methods, from baking to frying.
- Ahi Tuna
A type of tuna known for its deep red color and meaty texture, often seared or served raw in dishes like sushi.
- Walleye Pike
A freshwater fish with mild, delicate flesh, often pan-fried or grilled, popular in regions with freshwater lakes.
- Calamari Rings & Tentacles
Squid rings and tentacles, commonly served battered and fried as a popular appetizer.
- Crab Alaskan King
Alaskan King Crab is celebrated for its large legs filled with sweet and succulent meat, often steamed or boiled.
- Crab Meat Lump
Lump crab meat consists of larger pieces of crabmeat, typically used in crab cakes or salads.
- Crab Snow Clusters
Snow crab clusters contain a mix of leg and claw meat, commonly boiled and served with butter.
Alligator meat is lean and tender, with a mild flavor reminiscent of chicken or seafood. It's often used in dishes like gumbo and jambalaya.
- Bison Ground Patties
Ground bison patties are a lean and flavorful alternative to beef, suitable for making burgers and other ground meat recipes.
- Bison Top Sirloin Steaks
- Chicken Feet
- Duck Breast Boneless
- Duck Whole
- Elk NY Steaks
- Elk Tenderloin
Elk tenderloin is a lean and tender cut with a mild flavor, ideal for quick cooking methods like grilling or searing.
- Frog Legs
Frog legs have tender and delicate white meat, often sautéed or deep-fried and served as a delicacy.
- Goat Cubes Skinless Bone In
Skinless, bone-in goat cubes are used in various international cuisines, often braised or stewed for tender and flavorful results.
- Goose Whole
Whole geese are known for their rich, flavorful meat and are often roasted, especially during festive occasions.
Quail is a small game bird with tender, delicate meat, often roasted or grilled for a delicate flavor.
- Venison Rack Chops
Venison rack chops are tender cuts from the rib section of deer, commonly cooked with minimal seasoning to showcase the natural flavor.
- Venison Steaks Strip Loin
Venison strip loin steaks are lean and flavorful, suitable for grilling or pan-searing.
- Venison Osso Bucco Chops
Venison osso buco chops are cross-cut sections of the shank, perfect for slow-cooking in rich, flavorful stews.
- Elk NY Steaks
Elk New York strip steaks are well-marbled and flavorful, often cooked similarly to beef steaks.
- Lamb Chops
- Lamb, Shoulder Boneless
Boneless lamb shoulder is a versatile cut with a good amount of marbling, making it suitable for slow-cooking, braising, or roasting.
- Chicken Breasts Boneless
Boneless chicken breasts are versatile and lean cuts of chicken meat, suitable for grilling, baking, frying, or sautéing.
- Chicken Thighs Boneless
Boneless chicken thighs are known for their juiciness and tenderness. They can be used in a wide range of dishes, from stir-fries to roasts.
- Chicken Thighs Asada
Chicken thighs asada typically refers to boneless, marinated chicken thighs often used in Mexican cuisine. They are commonly grilled or pan-cooked for a smoky and flavorful taste.
- Chicken Whole
A whole chicken includes all parts of the chicken—breasts, thighs, wings, and drumsticks. It can be roasted, grilled, or cooked in various ways.
- Turkey Breast Boneless Raw
Boneless turkey breast is lean and versatile, suitable for roasting, grilling, or slicing for sandwiches.
- Turkey Ground
Ground turkey is a versatile option for a leaner alternative to ground beef and can be used in a variety of recipes, including burgers and meatballs.
- Turkey Legs Smoked
Smoked turkey legs are popular at fairs and festivals, offering a smoky and savory flavor profile.
- Cornish Hens
Cornish hens are small, young chickens, often roasted whole and served as individual servings, each with its own distinct flavor.
- Chicken Fajita
Chicken fajita typically consists of marinated and grilled chicken strips, often served in tortillas with bell peppers and onions.
Donuts & Mini Donuts
7oz or 15oz