Beef rib plate
For the foodie or home chef, few cuts of meat offer more temptation than the beef rib plate. Our pasture-raised Black Angus beef rib plate gives you four pounds of rib deliciousness to play with, spanning four ribs.
Beef ribs should be cooked low & slow. Most commonly, they are cooked with moist heat in a savoury-sweet marinade, but they are also amazing in a smoker or Southern-style barbeque. The results are a fork-tender meat with some of the greatest flavour of any cut of beef.
Our beef cattle are naturally raised without antibiotics or synthetic hormones, on free-range organic pasture. We dry-age each side of beef for a full three weeks, then our artisanal butcher hand cuts each piece with individual care. We think the results give you the very best cuts of meat you can find anywhere.
Order your beef rib plates direct from the farm, fresh-frozen in 4-pound (1.82kg) rib plates with 4 ribs each. We’ll deliver them right to your door.
Our old-fashioned ham is a traditional style, brine-cured, smokehouse smoked, bone-in ham. It is uncooked, and each ham is cut from a single back leg of our heritage organic pork. The large femur bone imparts extra flavour and richness to the meat.
Order 5 packages of our all-natural hot dogs, and save 12%.
Tenderloin steak is also commonly known as fillet mignon or chateaubriand, and is THE most tender cut of steak. These fillets are cut from the large end of the tenderloin.
This is one of the more prized steaks, also known as the Porterhouse. If the bone (which is in the shape of a “T”) was cut away, you would be left with the tenderloin (or fillet mignon) and the Striploin steak. So the T-bone is one of the premier cuts of beef. Keeping the “t-bone” in the steak also improves the flavour of this exquisite cut.
The pork butt roast, despite the name, comes from the shoulder of the hog, above the shoulder blade. It is a well marbled roast, but with somewhat less tender meat, since it comes from one of the harder-working muscle groups of the pig. When cooked low and slow, the tougher collagen connective tissues break down into gelatin, resulting in a succulent, falling-apart, melt-in-your-mouth meat.
The skirt steak is traditionally used for fajita meat. Similar to the 
Our organic whole pork tenderloin will let you wow your dinner guests with a memorable gourmet meal, at a very reasonable price point.
Sirloin is the classic restaurant steak cut. While it may not top the charts for tenderness, it is packed with beefy flavour. It is sometimes referred to as Top Sirloin or Tri-Tip Steak. It is great barbecued, or it can be broiled in the oven.