Slab bacon from heritage-breed pigs raised on pasture. Smoked over real applewood, without use of nitrates or nitrites, this is bacon at its best, with a sweet, smoky flavor.
The process is simple: the entire duck breast is rubbed with salt and sugar, smoked over real wood chips—no artificial liquid smoke or flavors are used—and then thinly sliced. The shingles may be a little smaller than traditional bacon, but they are thick and meaty with a rich, smoky flavor. According to USDA law, our natural bacon has to be…
This bacon is named for the hotel pans used to prepare it in professional kitchens. Hotel bacon is thicker that the standard 1/16 inch bacon slice, but still thin enough for a wide range uses – serve it alongside eggs, on top of a burger or wrap it around a filet mignon. Single-smoked over real applewood chips to ensure a…
This bacon is named for the hotel pans used to prepare it in professional kitchens. Hotel bacon is thicker that the standard 1/16 inch bacon slice, but still thin enough for a wide range uses – serve it alongside eggs, on top of a burger or wrap it around a filet mignon. Single-smoked over real applewood chips to ensure a…
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU LE0071 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU LE0073 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU LE0071 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
Thick sliced bacon that was smoked and processed according to our exacting specifications. We are serious about bacon at Regional and know you will love this one!
Thick sliced bacon that was smoked and processed according to our exacting specifications. We are serious about bacon at Regional and know you will love this one!
Thick sliced bacon that was smoked and processed according to our exacting specifications. We are serious about bacon at Regional and know you will love this one!
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
Flap meat, also known as the bottom sirloin butt, is cut from the same area as the flank steak, only farther back and closer to the round and shank. With a similar grain and texture as flank and hanger steak, it can be cooked in the same manner and should be cut across the grain when serving.
Flap meat, also known as the bottom sirloin butt, is cut from the same area as the flank steak, only farther back and closer to the round and shank. With a similar grain and texture as flank and hanger steak, it can be cooked in the same manner and should be cut across the grain when serving.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG138 . Please speak to your sales rep as available frozen inventory can often be had at a discount. Minimally proccessed, no artificial ingredients, raised without hormones or antiobiotics. 80/20 mix.
Portioned for ease & cut from a Ribeye Roll, so is 100% edible with no waste. Ribeye steaks are beloved by steak fans for their big beefy flavor and significant marbling (which leads to a more moist steak). These steaks have been almost completely trimmed of surface fat and less desirable tail meat (0x0). The thickness of these steaks can…
You’ve never seen a beef shank this impressive. A haunch of meat on a frenched bone nearly a foot long, this cut is so majestic we call it Thor’s Hammer. As with most shanks, slow braising turns the meat and the marrow meltingly soft. As befits a cut named after the god of thunder, it tastes divine. Pasture-raised, grain-fortified Irish…
Sirloin Bavette Steaks are a lesser known cut of meat from the beef sirloin. These steaks are similar to flank or skirt steaks, but are a little thicker and have great flavor! Season these steaks with adobo or your other favorite fajita seasoning, grill them to medium doneness and then thinly slice them for delicious fajita or taco meat.
Portioned Tomahawk. New Zealand Certified Black Angus Tomahawk 4-Bone Rib--this is the show-stopper of all ribeyes--beautiful plate presentation and succulent flavor!
Portioned Tomahawk. New Zealand Certified Black Angus Tomahawk 4-Bone Rib--this is the show-stopper of all ribeyes--beautiful plate presentation and succulent flavor!
Trimmed & ready to season & roast, another high yeilding cut. Will be the best Roast beef money can buy b/c of the flavour. The economical top round cut is also very versatile. While it can be cut into steaks (called top round steaks or round steaks), it works extremely well in moist heat applications like stews, pot-roasts, and braised…
Artisanal Deli Meats: Our ranchers raise wagyu cattle from authentic Japanese stock and never use antibiotics or hormones. a traditional diet and longer growth period encourage the natural marbling that is the hallmark of this world-famous beef. We're proud of the all-natural roast beef made with this exquisite Wagyu. It contains no artificial colors or preservatives, just a careful selection…
