Made from 100% Local Beef, uncured hot dogs using organic ingredients, no nitrates no nitrites. Humanely raised w/o antibiotics or hormones, no msg, and gluten free.
Made from 100% Local Beef, uncured hot dogs using organic ingredients, no nitrates no nitrites. Humanely raised w/o antibiotics or hormones, no msg, and gluten free.
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.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG140 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
Flanken ribs are cut across the bone like a flank steak so that each piece contains 3-4 small pieces of bone between the areas of meat. If you've ever cooked or eaten Korean food, you may be familiar with this style of ribs.
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.
Once known as “the butcher’s cut,” hanger steak is no longer the butcher’s best kept secret. The cut hangs off the cow’s diaphragm, hence the name. Hanger steak, also called “hanging tender,” it is at its tender best when grilled or pan-seared to medium. It’s robust, beefy flavor will appeal to ribeye fans looking for a more affordable, quicker cooking…
Known in New Zealand as a 'Thick Skirt Hanging Tender', this is a Certified Black Angus hanger steak here stateside. Expertly cleaned for minimal prep-time.
