USDA Prime Beef - My dominant meat vendor, Lobels of New York, is long time acclaimed for providing the best beef, veal, and pork in the country period. Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA. From that small amount, the Lobels choose only the top 2% of high prime. Their beef is aged to the uttermost perfection in custom made patented meat lockers for up to 6 weeks.

USDA Natural Beef - Natural Prime beef comprises premium rib and loin cuts from livestock raised in open pastures on a 100% vegetarian diet that is free of sub therapeutic antibiotics and growth hormones. Certified prime by the USDA, our Natural Prime steaks and roasts are abundantly marbled, deliciously flavorful, and aged for up to six weeks to ensure maximum flavor and tenderness.

American Wagyu Beef - Wagyu is a native breed of cattle from Kobe, Japan naturally predisposed to produce beef that is densely marbled.  It is the American version of Kobe Beef.  Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the “foie gras of beef,” Wagyu has an exquisitely tender texture and incomparable, luxurious taste.

Kurobuta Pork - From the land that has given us Wagyu beef, we are proud to offer the most highly prized pork in all of Japan: Kurobuta pork from pure-bred Berkshire pigs.
Kurobuta Pork looks and tastes like no other pork. Unlike commercial or white pork, Kurobuta pork is visibly different in two important ways:The color of Kurobuta pork is darker and richer and the meat is well-marbled, a unique characteristic. Kurobuta pork offers a unique taste experience, as well. Its texture is exquisite, supple, yet meaty. Its flavor is lush, distinctive, and abundant. And the marbling yields unparalleled juiciness for pork ... the meat glistens when you cut into it.

All Natural Wisconsin Veal - this is the finest milk-fed veal available from the upper Midwest. All-American raised, hormone- and antibiotic-free, this veal is ideal when you are looking for a lighter tasting beef. A lean, yet supple, texture combined with extraordinary flavor characterize every cut in our line ... veal like no other

All Natural Colorado Lamb - Raised in open meadows of the Rocky Mountain high-country, my All-Natural Lamb is free of sub therapeutic antibiotics and growth hormones. The lambs eat a 100% vegetarian diet throughout their lives—grass only for six to eight months and then a blend of unprocessed grains. Their feed never contains any artificial supplements, stimulants, or animal by-products. The result? Delicate flavor and tenderness beyond compare.

Smoked Pork Sausage & Tasso - I exclusively use Rabideaux's in Iowa, LA for all my Pork Sausage and Smoked Pork Tasso. The love and flavor Rabideaux's puts into creating their smoked pork products shows in the final product and yet unmatchable