- Smoke Roasted Whole Hogs
- Slow Smoked Spare Ribs
- Hickory Smoked Prime Rib Beef
- Seared and Smoked Tenderloin of Beef
- Cowboy Chile-Rubbed Bone-in Rib-Eye Steaks
- Grilled Salmon with Ancho Chilie-Honey Glazed
- Grilled Lobsters
- Petite New Zealand lamb chops
- Smoked Stuffed Jalapenos
- Spicy Smoked Chicken Wings
- Bacon Wrap Meatballs
- Grilled Oysters
USDA Prime Beef:
Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA. From that small amount, we choose only the top 2% of high prime—you just can't get any better than that.
Our USDA prime beef comes from the very finest corn-fed cattle the Midwest has to offer.
Known as Kurobuta pork in Japan and Berkshire pork elsewhere, this pork looks and tastes like no other pork. Unlike commercial or "white" pork, Berkshire Pork is visibly different in two important ways: The color is darker and richer and the meat is well-marbled, a unique characteristic
From the ancient breed indigenous to the British Isles, Berkshire 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.
Wagyu is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, 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. You may already be familiar with the famed Japanese Kobe beef--the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.