WE PROUDLY SERVE USDA UPPER 2/3 CHOICE BEEF

Grass fed * Mash Finished * Hormone & Antibiotic Free Beef

CRUMB CAKES NY/NJ Style available in original, blueberry & Apple

From Le Cave's Bakery & Donuts.

beef

Handsome Steak

A Houghton Meat Market Original! Our unique, specialty cut known for its tenderness and flavor.

Ribeye Boneless

A boneless cut from the rib section, the ribeye is prized for its rich marbling, tenderness, and intense beefy flavor.

Ribeye Bone In

Similar to the boneless ribeye, but it includes the rib bone, which adds flavor and juiciness when cooking.

Top Sirloin

A lean and versatile cut from the top of the sirloin primal, known for its firm texture and robust beefy taste.

Beef Brisket

Taken from the breast section, brisket is a tough cut that becomes tender when slow-cooked, making it ideal for barbecue or braising.

Ground Beef 85% | 15%

This is ground beef with a fat-to-lean meat ratio of 85% lean meat and 15% fat, suitable for various dishes like burgers, meatballs, and tacos.

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

These are meaty ribs cut from the brisket, chuck, or plate sections, commonly used in slow-cooking methods to achieve tenderness and flavor.

Beef Tomahawk

A visually striking bone-in ribeye steak with a long bone resembling a tomahawk handle, known for its impressive presentation.

Tri Tips

Tri-tip is a triangular cut from the bottom sirloin, popular in California for its tenderness and suitability for grilling or roasting.

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.

Veal Shanks

Cross-cut sections of veal leg, perfect for slow-cooking in dishes like osso buco.

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.

Stew Meat - Beef

Cubed pieces of various beef cuts, suitable for making hearty stews.

Beef Fat

Rendered beef fat, often used for cooking or as an ingredient in recipes for added flavor.

Beef Tongue Whole

Beef tongue, typically slow-cooked until tender and used in various culinary traditions.

Beef Heart

A muscle with a unique flavor, beef heart can be sliced and grilled or used in stews.

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.

Beef Fajita

Thinly sliced beef, often marinated and grilled, used in fajitas and other Mexican dishes.

pork

Pork Chops Bone In

Thick-cut pork chops with the bone left in, prized for their tenderness and flavor.

Pork Chops Boneless

Pork chops with the bone removed, known for their convenience and lean meat.

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.

Pork Tenderloin

A lean and tender cut of pork, ideal for roasting, grilling, or pan-searing.

Bacon Applewood Smoked Slab

A slab of bacon that is applewood smoked, typically sliced before cooking for breakfast or adding to dishes.

Bacon Applewood Smoked Sliced

Thin slices of bacon that have been applewood smoked, known for their smoky and sweet flavor.

Bacon Hickory Smoked Sliced

Thin slices of bacon that have been applewood smoked, known for their smoky and sweet flavor.

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.

Ham Hocks Smoked

Smoked ham hocks, which add a smoky and savory flavor when used in cooking.

Ham Shanks Raw

Meaty portions from the front leg of the pig, commonly used in soups and broths when raw.

Ham Shanks Smoked

Smoked ham shanks that contribute a rich, smoky flavor to soups and dishes.

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 Fat

Rendered pork fat, used in various culinary applications for frying or flavoring.

Pork Jowls

Cheek meat from the pig, commonly used to make guanciale or as a flavorful addition to dishes.

Pork Belly Sliced

Thin slices of pork belly, used in various dishes like Korean barbecue or as bacon.

Chorizo

A highly seasoned pork sausage, often used in Mexican and Spanish cuisine, known for its bold and spicy flavor.

sausage

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

Hot dogs made from a blend of beef and pork, providing a balanced flavor profile.

Sausage Breakfast

Breakfast sausages, often small in size and mildly seasoned, perfect for breakfast dishes.

Sausage Sweet Italian

Mildly seasoned Italian sausages with a touch of sweetness, versatile for various recipes.

Sausage Hot Italian

Italian sausages with added heat and spices, lending a spicy kick to dishes.

Sausage Jalapeno Chipotole

Sausages flavored with both jalapeno peppers and chipotle, delivering a smoky and spicy taste.

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 Cajun

Sausages with a Cajun spice blend, offering a zesty and flavorful taste.

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 Polish

Polish sausages, often smoked, with a satisfyingly robust flavor.

Sausage French Apple

Sausages with a hint of apple flavor, balancing sweetness with savory elements.

Sausage English Bangers

Traditional British sausages, often served with mashed potatoes and gravy.

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 Baja

Sausages inspired by Baja cuisine, often featuring flavors like citrus and chili.

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.

Sausage Beef Cajun

Beef sausages seasoned with Cajun spices for a bold and zesty taste.

Mango Habanaro Sausage

Sausages infused with the tropical sweetness of mango and the heat of habanero peppers, creating a sweet and spicy profile.

seafood

Crab Soft Shell

Shell crabs are blue crabs that have recently molted their hard shells, making their entire bodies edible and tender.

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 8-12

Shrimp that are peeled and deveined, with a count of 8-12 shrimp per pound, making them medium-sized and versatile.

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.

Swordfish

A meaty fish with a mild flavor, often grilled or broiled, and popular in steaks due to its dense texture.

Tilapia

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.

Salmon

A popular and versatile fish known for its rich, fatty flesh, often grilled, baked, or smoked.

Calamari Rings & Tentacles

Squid rings and tentacles, commonly served battered and fried as a popular appetizer.

Catfish

A freshwater fish known for its mild flavor and versatility in frying, grilling, or baking.

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.

Octopus

Octopus is a seafood delicacy with tender meat, often prepared by grilling, braising, or marinating and served in various dishes.

exotic

Alligator

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

Bison top sirloin steaks are known for their tenderness and rich, beef-like flavor, perfect for grilling or broiling.

Chicken Feet

Chicken feet are used in various Asian cuisines and are prized for their collagen-rich skin and gelatinous texture when cooked in soups or stews.

Duck Breast Boneless

Boneless duck breast is a versatile and succulent cut, often pan-seared or roasted to medium-rare for a crispy skin and tender meat.

Duck Whole

Whole ducks are used in a variety of dishes, with the meat, skin, and fat providing rich flavors, commonly roasted or braised.

Elk Chops

Elk chops are lean, tender, and slightly gamey in flavor, suitable for grilling or pan-searing.

Elk NY Steaks

Elk New York strip steaks are well-marbled and flavorful, often cooked similarly to beef 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.

Duck Peking

Peking duck is a classic Chinese dish known for its crispy skin and tender meat, commonly served with hoisin sauce and pancakes.

Quail

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.

Rabbit

Rabbit meat is lean and mild in flavor, often used in stews, braises, or roasted dishes.

lamb

Lamb Boneless Shoulder

The boneless shoulder of lamb is a versatile cut with a good balance of lean meat and marbling, suitable for roasting, stewing, or grilling.

Lamb Chops

Lamb chops are individual portions cut from various parts of the lamb, often from the rib or loin, known for their tender and flavorful meat. They are commonly pan-fried, grilled, or roasted.

Leg Of Lamb Whole

A whole leg of lamb is a classic and impressive cut, ideal for roasting. It consists of the hind leg, offering a combination of lean meat and marbling with a rich, robust flavor.

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.

Lamb Hindshanks

Lamb hindshanks are the lower portion of the hind legs, known for their rich and tender meat. They are often slow-cooked in stews, shanks, or braised dishes to develop their full flavor and tenderness.

poultry

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.