Beef cheek is more delicate and tender than steak, with a deeper and richer flavor. Only two cheeks come per cow, so grab this while you can!

Take your grilling game to the next level with Brazil's best kept secret. Big beefy flavor with a buttery smooth fat cap. Our pasture raised coulette is cut from the top of the rump. Also known as sirloin cap or picanha. 

A nutrient dense superfood rich in protein and vitamins yet low in calories. Soak in buttermilk, then sear with onions, garlic and red wine. Bellissimo.

Large, tender cubes of 100% grassfed/finished steak, ready to marinate and grill or slice up to make yummy rice bowls.

Whole beef tongue! Braise low and slow overnight then sear on the stovetop for some amazing lengua tacos.

A nutrient dense superfood rich in protein and vitamins yet low in calories. Soak in buttermilk, then sear with onions, garlic and red wine. Bellissimo.

Exceptionally marbled and flavorful, these 2lb bundles of bison ribs are the best cut for making fall-off-the-bone tender ribs. Dry rub and smoke low and slow, or sear and braise in the oven until they fall apart.

This spice blend is our favorite way to make wild sockeye salmon, and its super easy. Just rub the pink side of the salmon in this spice rub, and poach it in the oven with a little butter or olive oil. Also works great with pan frying salmon.