MEAT & GAME CATALOG
Experience Excellence in Every Cut
Discover our finest selection of high-quality beef expertly sourced, perfectly aged, and cut to perfection. Inside, you’ll find a full range of premium options including Ribeyes, Short Ribs, Skirt Steaks, Briskets, and more. Whether you ’ re stocking your restaurant, butcher shop, or kitchen, our catalog showcases the cuts that deliver unmatched flavor, tenderness, and consistency.
BOXED BEEF
Strip Loin
Trim
Smoke
Continue
Rest
BOXED BEEF
BOXED BEEF
FLANK STEAK
BOXED BEEF
TENDERLOIN
Garlic Herb Roasted Beef Tenderloin
Ingredients:
1 whole beef tenderloin, trimmed (about 4–5 lbs)
2 tbsp olive oil
3–4 garlic cloves, minced
2 tsp kosher salt
1½ tsp black pepper
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2 tbsp unsalted butter
Preparation:
Tie the tenderloin with butcher’s twine every 1–2 inches for even cooking.
Pat dry with paper towels.
Rub with olive oil, garlic, salt, pepper, rosemary, and thyme.
Let it sit at room temperature for 30–45 minutes before cooking (for even doneness)
Sear for Flavor:
Preheat oven to 425°F (220°C).
Heat a large oven-safe skillet or roasting pan over medium-high heat.
Add a little oil or butter and sear the tenderloin on all sides until browned (about 2–3 minutes per side)
Rest & Serve:
Remove from oven, tent with foil, and rest for 15–20 minutes.
This allows juices to redistribute and temperature to rise a few degrees
Slice into 1-inch medallions and serve
BOXED BEEF
Grilled NY Strip
Method:
Bring steaks to room temperature (20–30 minutes)
Season generously with salt, pepper, and a touch of oil.
Preheat grill to high heat (450–500°F).
Grill 4–6 minutes per side for medium-rare, depending on thickness Rest 5–10 minutes before serving
Tip: For porterhouse or T-bone, position the tenderloin side farther from direct heat (it cooks faster).
BOXED BEEF
HANGER STEAK
Tasty Pan-Seared Hanger Steak with brussel sprouts, potatoes, and onions.
PORTIONED STEAKS
PRECISION-CUT. PERFECTLY TRIMMED. READY TO PERFORM.
FILET MIGNON
Pan-Seared & Oven Finished Filet
Method:
Let steak sit out for 30-45 minutes
Season generously with salt and pepper
Heat oil in a hot cast-iron skillet. Sear 2-3 minutes per side until golden brown.
Add butter, garlic, and thyme or rosemary; spoon melted butter over the steak
Transfer the pan to a 400 degree oven for: 4-5 minutes for medium-rare or 6-7 minutes for medium. Let steak rest 5-10 minutes before cutting.
PORTIONED STEAKS
PORTIONED STEAKS
ROASTED BONEMARROW
PORTERHOUSE
Cast-Iron Porterhouse Steak 22oz
Ingredients:
1 (22 oz) porterhouse steak, about 2 inches thick
1–2 tbsp high smoke-point oil (canola, avocado, or grapeseed)
Kosher salt and freshly ground black pepper
2 tbsp unsalted butter
2–3 garlic cloves, ight y crushed
2–3 sprigs fresh rosemary or thyme
Preparation:
Remove from the fridge 45–60 minutes before cooking to bring it to room temperature
Pat dry thoroughly with paper towels
Season generously on all sides with salt and pepper (you can also add a light drizzle of oil before seasoning)
Sear for Flavor:
Add oil to the pan.
Carefully p ace the porterhouse in the skillet. Sear for 2–3 minu es on the first side, without moving it
Flip and sear the o her side for 2–3 minutes Sear the edges for 30–45 seconds each to render any fat
Baste:
Reduce heat to medium Add butter, garlic, and herbs to the pan.
As the butter melts and foams, tilt he pan slightly and spoon the butter over the steak for about 1 minute.
Finish in the oven:
Transfer the entire skillet to the preheated oven
Cook o your preferred doneness (use an instan -read thermometer):
Rare: 120–125°F (49–52°C) → ~4–5 min
Medium-rare: 130–135°F (54–57°C) → ~6–7 min
Medium: 140–145°F (60–63°C) → ~8–9 min
PORTIONED BURGERS
BORN TO GRILL. BUILT FOR FLAVOR
WAGYU BURGER
Pan-Seared Wagyu Burger
Method:
Bring to room temperature – Let patties sit out 15–20 minutes.
Season simply – Just salt and pepper right before cooking.
Cast-iron skillet: Medium-high heat, no extra oil needed.
3–4 minutes per side for medium-rare.
Rest 2–3 minutes – Locks in juices
Serve simply – Toasted brioche bun, light mayo or aioli, mild cheese (like white cheddar or Gruyère), and minimal toppings.
PORTIONED BURGERS
BISON BURGER
Fossil Farms Bison Burger
Lean, flavorful, and packed with natural richness, our bison burger is a hearty alternative to traditional beef Known for its robust, slightly sweet taste and lower fat content, bison delivers all the satisfying texture of a classic burger with a cleaner, more nuanced flavor. Perfectly juicy when cooked right, it’s a bold choice for anyone craving a premium, protein-packed burger experience.
BEEF
From classic comfort foods to gourmet creations, our ground beef
premium flavor and perfect balance in every bite. Whether you ’ re grilling up burgers, simmering sauces, or crafting homestyle favorites, our ground beef provides consistent quality, unbeatable taste, and versatile performance every time.
Discover the delicate flavor and tender elegance of premium veal. Sourced from the finest producers, our selection features succulent veal chops, tender racks and loins, and perfectly thin cutlets each prized for its velvety texture and mild, refined taste. Whether you ’ re preparing a classic Milanese, a French-inspired roast, or a fine-dining centerpiece, our veal collection offers unmatched tenderness, versatility, and culinary sophistication in every cut.
CHOPS & RACKS
VEAL RIBS
Oven-Roasted Veal Ribs
Method:
Preheat oven to 325 degrees F.
Rub
Brown
Place
Cover
Great
Ingredients:
VEAL MILANESE
Veal Milanese with Lemon and Fresh Vegetables
Fry:
2 veal cutlets (about 5–6 oz / 150–180 g each, pounded ¼ inch thick)
Salt and freshly ground black pepper
½ cup (60 g) all-purpose flour
1 large egg, beaten
1 cup (100 g) fresh breadcrumbs (preferably from day-old white bread)
3 tbsp clarified butter (or a mix of butter and olive oil)
Lemon wedges, for serving
Prepare the veal:
Pound the cutlets evenly to ¼ inch thickness.
Season both sides with salt and pepper
Bread the cutlets:
Dredge each cutlet lightly in flour
Dip in beaten egg, letting the excess drip off Press into breadcrumbs, ensuring an even coating
Heat the clarified butter in a large skillet over medium-high heat
When hot and foamy, add the veal cutlets. Fry for about 2–3 minutes per side, until golden and crisp.
Transfer to a paper towel–lined plate to drain
Make the salad:
Toss the arugula, tomatoes, cucumber, and carrot ribbons in a bowl
Drizzle with olive oil and lemon juice.
Season lightly with salt and pepper
Serve:
Place a veal cutlet on each plate.
Top or accompany with the fresh salad. Serve immediately with lemon wedges on the side
Bucco
VEAL SHANK
OSSO BUCCO
Traditional Italian Osso Bucco
Osso Buco is a classic Milanese dish of braised veal shanks, slow-cooked with white wine, tomatoes, and aromatic vegetables until tender and rich in flavor. Served with a fresh gremolata of lemon zest, garlic, and parsley, it’s a comforting yet refined expression of traditional Italian cooking.
&BONES
Naturally Tender, Richly Flavored
Discover the depth and elegance of premium lamb — prized for its delicate texture, rich flavor, and versatility across cuisines. From succulent chops and elegant racks to slowbraised shanks and meaty ribs, each cut delivers exceptional tenderness and character.
Perfect for roasting, grilling, or slow cooking, our lamb offers a balance of refined flavor and rustic comfort — whether showcased in a classic rack of lamb, a hearty stew, or a perfectly seared chop. Sourced with care and crafted for chefs and home cooks alike, this collection celebrates the timeless appeal of lamb at its very best.
Grilled Lamb Chops
LAMB CHOPS
Season tender lamb chops with olive oil, garlic, herbs, salt, and pepper. Grill over high heat for 3–4 minutes per side until beautifully seared and juicy inside. Rest briefly, then finish with a squeeze of lemon for a simple, flavorful result that captures the essence of outdoor cooking
LAMB RACK
Herb-Crusted Roasted Rack of Lamb
Ingredients:
1 rack of lamb (about 1½–2 lbs / 700–900 g), frenched
2 tbsp olive oi
3 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, chopped
Sa t and freshly ground black pepper
1 tbsp Dijon mustard (optional, for crust)
Prepare the lamb:
Remove the rack from the fridge 30 minutes before cooking.
Pa dry and season generously with salt and pepper.
Sear for Flavor:
Preheat oven to 400°F (200°C)
Heat olive oil in a skillet over medium-high heat
Sear the rack, fat side down first, for about 2–3 minutes per side un i nicely browned
Add the herb crust:
Mix garlic, rosemary, thyme, and a drizz e of olive oil in a small bowl.
Brush the seared lamb with Dijon mustard (if using), then press the herb mixture over the surface to form a crust.
Roast:
P ace the rack, fat side up, on a roasting tray or ovensafe pan
Roast for 15–20 minutes for medium-rare (internal temperature 130–135°F / 54–57°C)
Add 5 more minutes for medium doneness
Rest & Serve:
Remove from oven, cover loose y with foil, and let rest for 10 minutes before s icing between he bones.
LAMB SHANK
Shanks
Confit Lamb Shank
Slow-cook seasoned lamb shanks gently in olive oil or duck fat with garlic, rosemary, and thyme until tender and falling off the bone. Roast or pan-sear briefly for a golden finish. Serve over buttery potatoes and seasonal vegetables, drizzled with the rich confit juices for a melt-in-the-mouth, rustic yet elegant dish
Savor the rich, mouthwatering flavor of premium pork — a true staple for any kitchen. Our pork selection offers the perfect balance of tenderness, juiciness, and versatility, sourced from quality producers who take pride in their craft. From thick-cut pork chops ready for the grill, to smoky, perfectly cured bacon, to savory sausages bursting with flavor, every cut is prepared with care to bring out the best in your favorite dishes
PORK CHOP
Start with thick, bone-in chops for the best flavor and juiciness Season with your favorite dry rub or marinade, then grill over medium-high heat (400–450°F) for 2–3 minutes per side to sear. Move to indirect heat and cook until the internal temperature reaches 145°F. Let rest for 5 minutes before serving for tender, juicy results every time.
PORTIONED PORK
BOXED PORK
PORK RIBS
ROASTED PORK RIBS
Perfect for tender, fall-of-the-bone flavor right from your oven!
Ingredients:
2 racks pork ribs (baby back or St. Louis–style)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 cup BBQ sauce (plus more for serving)
Preheat the oven:
Heat oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top (optional but helps with even cooking).
Prepare the ribs:
Pat the ribs dry. If needed, remove the silver membrane from the back of the racks for extra tenderness. Rub with olive oil.
Season:
Mix salt, pepper, paprika, garlic powder, and onion powder Rub evenly over both sides of the ribs
Roast low and slow:
Place ribs bone-side down on the rack Cover tightly with foil and roast for 2½–3 hours, until tender and the meat pulls away from the bones
Add BBQ sauce & finish:
Remove foil, brush ribs generously with BBQ sauce, and return to the oven uncovered
Increase heat to 425°F (220°C) and roast another 15–20 minutes, until the sauce caramelizes and becomes sticky
Rest and serve:
Let the ribs rest for 10 minutes before cutting Serve with extra BBQ sauce on the side
Cooked Sausage PORK SAUSAGE
BRATWURST
Cook
Cooked Pulled Pork
BLACK FOREST HAM
BACON
Cooked Bacon
Poultry Perfection
Tender, flavorful, and versatile our premium selection of poultry brings quality and taste to every table. From the delicate texture of chicken to the rich savor of duck and the hearty flavor of turkey, each cut is carefully sourced and expertly prepared to meet the highest standards. Whether for everyday meals or gourmet creations, our poultry offerings promise freshness, consistency, and exceptional taste in every bite
Breasts & Thighs
Wings & Legs
CHICKEN WINGS
Buffalo Chicken Wings
Method:
Dry & Season: Pat wings dry. Toss with salt, pepper, and baking powder
Bake: 425°F (220°C) for 40–50 min, turning halfway, or
Fry: 375°F (190°C) for 10–12 min until golden and crisp.
Make Sauce: Melt butter, whisk in hot sauce and seasonings.
Toss & Serve: Coat wings in sauce. Serve with celery and blue cheese or ranch.
Tip: For extra crispiness, chill wings uncovered in the fridge for a few hours before cooking.
BOXED CHICKEN
BOXED
PORTIONED CHICKEN
CHICKEN THIGHS
Honey-Baked Chicken Thighs
Ingredients:
6 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
2 tbsp olive oil
¼ cup honey
2 tbsp soy sauce
2 tbsp Dijon or who e-grain mustard
3 cloves gar ic, minced
1 tbsp apple cider vinegar or lemon juice
Optional: pinch of chili flakes or smoked paprika for heat
Instructions:
Preheat oven to 400°F (200°C). Line a baking dish or tray with foil or parchment.
Pat chicken dry with paper towels and season both sides with salt and pepper
Make the glaze: In a small bowl, whisk together honey, soy sauce, mustard, garlic, and vinegar Sear (optional): Heat olive oil in an oven-safe pan over medium-high Brown thighs skin-side down for 2–3 minutes until golden
Bake: Arrange thighs skin-side up, brush with the honey glaze, and bake for 35–40 minutes, basting once or twice with the pan juices until caramelized and cooked through (internal temp 165°F / 74°C)
Finish: Le rest 5 minutes before serving Spoon over extra sauce from the pan
Serving Ideas:
Serve with roasted vegetab es, mashed pota oes, or a crisp salad
Garnish with chopped parsley or sesame seeds for a nice touch
Wings & Legs
GAME
Wild Elegance, Perfectly Prepared.
For those who appreciate the distinct flavor and heritage of wild fare, our Game selection celebrates the art of refined, rustic dining. From tender whole rabbit and delicately rich quail eggs to the impressive and elegant French elk rack, each offering brings depth, character, and authenticity to the table. Sourced with care and prepared for exceptional quality, this collection invites you to experience the timeless allure of game meats at their finest.
Rustic Baked Rabbit
RABIT STEW
Coniglio alla Cacciatora
Ingredients:
1 who e rabbit, cut into serving pieces (about 2½–3 lbs)
3 tbsp olive oil
1 small onion, fine y chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup dry white wine (or red for a heartier version)
1 (14 oz) can crushed tomatoes (or 3 fresh tomatoes, peeled and chopped)
2 sprigs fresh rosemary
2–3 fresh sage eaves (or ½ tsp dried)
1 bay leaf
½ cup pitted black olives (optional but tradi ional in cen ral I aly)
Sa t and freshly ground black pepper, to taste
Instructions:
Brown the Rabbit:
Heat olive oil in a large heavy pan or Dutch oven over medium-high heat Season the rabbit pieces with salt and pepper, then brown them on all sides until golden (about 8–10 minutes) Remove and set aside
Sauté Aromatics:
In the same pan, add onion, carrot, celery, and garlic
Sauté until softened and fragrant, about 5 minutes
Deglaze with Wine:
Return the rabbit to the pan Pour in the white wine, scraping up any browned bits from the bottom
Simmer for 2–3 minutes o let the alcohol cook off Add Tomatoes & Herbs:
Stir in the crushed tomatoes, rosemary, sage, and bay leaf Reduce heat to low, cover, and simmer gently for about 1 hour, turning the rabbit occasionally. Finish with Olives:
About 10 minutes before the end of cooking, stir in the black olives. Continue simmering uncovered to allow the sauce to thicken slightly.
Serve:
Remove herbs and bay eaf. Adjus seasoning with sa t and pepper. Serve hot with creamy polen a, crusty bread, or papparde le pasta.
SCOTCH EGG
Scotch Quail Eggs
Ingredients:
12 quail eggs
½ lb (225 g) premium sausage meat (pork, venison, or game blend)
1 tbsp Dijon mustard
1 tbsp finely chopped parsley
1 tsp thyme leaves
½ tsp smoked paprika
Sa t & freshly ground black pepper
For coating:
½ cup all-purpose flour
1 large hen’s egg, beaten
1 cup panko breadcrumbs (or fine fresh breadcrumbs)
Instructions:
Boil the quai eggs:
Bring a small pot of water to a gentle boil Carefully add the quail eggs and cook for 2½ minutes for soft centers or 3½ minutes for firm Immediately transfer to an ice bath and let cool completely before peeling
Prepare the sausage mix:
In a bowl, combine the sausage meat with Dijon mustard, parsley, thyme, paprika, salt, and pepper Mix thoroughly.
Wrap the eggs:
Divide the sausage mixture into 12 equa portions. Flatten one portion in your hand, place a quail egg in the center, and carefully wrap the meat around it, sea ing completely.
Coat the eggs:
Roll each wrapped egg in flour, then beaten egg, and finally panko breadcrumbs until even y coated.
Fry to perfection:
Heat oil to 350°F (175°C) Fry the Scotch eggs in batches for 3–4 minutes, turning occasionally until golden brown and crisp
Drain & rest:
Remove with a slotted spoon and drain on paper towels Let rest for 2–3 minutes before serving
Serve:
Halve the Scotch eggs to reveal the golden center
Serve warm with mustard aio i, a sprinkle of sea salt, and a few microgreens for presentation
