Showing all 11 results

  • Oxtail


    The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. The oxtail tastes like beef, and when cooked, creates a deeply rich flavor. Comparing braised oxtail to a short rib, the oxtail is more tender with a silkier texture.

    3 lbs.

  • Beef Bacon

  • Seasoned Fajita Meat

  • Sweet & Sassy Jerky Chips

  • Brat Burgers – Habanero Mango

  • Brat Burgers – Buffalo Blue Cheese

  • Beef Tongue


    Beef tongue (also known as neat’s tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

    2 lbs.

  • Pastrami

    Out of Stock
  • Beef Heart


    The texture of the heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it’s tough and low in fat but takes well to either quick cooking or long stewing.

    3 lbs.

  • Beef Kidney


    Rich in nutrients and proteins, kidney meat contains omega 3 fatty acids. It is also known to contain anti-inflammatory properties and to be good for the heart.Beef kidney has an assertive taste that some may not find inviting. But when cooked until well done in a stew, as it is here, kidney is quite mild in flavor.

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    Beef Liver


    Beef liver is nutrient dense and has numerous health benefits. In addition to their good vitamin profile, animal livers such as beef liver are also rich in minerals, including zinc, iron, phosphorus, selenium, and copper. These minerals are good for the body in the following ways: Zinc supports the immune system. The liver has a very rich and earthy flavor.

    2 lbs.