Get the quality meats you need for your family’s favorite dishes at affordable prices! From all-natural and organic choices to 100% USDA Choice Beef, our selection of chicken, pork and beef is always fresh and flavorful. Plus, it’s all backed by our hassle-free 100% Fresh or Double Your Money Back Guarantee, so you can count on us for the freshest cuts. If you’re ever not satisfied, just bring it back and we’ll give you double what you paid for it. That’s our guarantee.


beef, poultry, pork

Beef

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    Ground Chuck <!-- Ground Chuck --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Lean protein, usually ground or cut for stews or pot roasts<br> <strong>Preparation: </strong>Best cooked slowly over time with a crock pot or by braising.<br> <strong>Description: </strong>Also known as Chopped Steak, Ground Chuck, Ground Round, Ground Sirloin, Ground Steak or Market Trim. Its versatility and rich flavor make ground chuck ideal for burgers, tacos or wraps.<br> <strong>Cooking Temp: </strong> 160&deg;F </p>

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    Ground Beef <!-- Ground Beef --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Great flavor; Versatile and all-purpose option<br> <strong>Preparation: </strong>Best cooked on a stove top or grilled<br> <strong>Description:</strong> Also known as Chopped Steak, Ground Chuck, Ground Round Ground Sirloin, Ground Steak or Market Trim. It's Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.<br> <strong>Cooking Temp:</strong> 160&deg;F </p>

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    London Broil <!-- London Broil --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot <strong>Choosing a cut: </strong>Top-round steak; Great for marinating; packed with flavor and juiciness<br> <strong>Preparation: </strong>London Broil is a lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.<br> <strong>Description:</strong>Also known as Inside Round Roast, London Broil, Top Round Roast Cap Off and Top Round Roast Cap on.<br> <strong>Cooking Temp:</strong> 135-145&deg;F </p>

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    Filet Mignon <!-- Filet Mignon --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>The most tender cut of beef; Packed with high-quality protein, Iron and Vitamin B12<br> <strong>Preparation: </strong>Filet Mignon is best cooked by searing in oil in a hot pan and finished by baking in the oven<br> <strong>Description: </strong>Also known as Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Chateaubriand Filet De Boeuf; Filet Mignon<br>This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.<br> <strong>Cooking Temp:</strong> 135-145&deg;F </p>

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    Chuck Roast <!-- Chuck Roast --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Rich, beefy flavor; Tender cut that is perfect for pot roasts and stews<br> <strong>Preparation: </strong>Best cooked over dry heat and for long periods of time<br> <strong>Description: </strong>Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast;Pot Roast<br> <strong>Cooking Temp: </strong>145-160&deg;F </p>

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    Sirloin Steak <!-- Sirloin Steak --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Ideal thick cut for grilling, broiling, saut&eacute;ing or pan frying, Versatile beef used in a variety of recipes<br> <strong>Preparation: </strong>Best prepared on the grill<br> <strong>Description: </strong>Also Known As: Boneless Top Sirloin Steak; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off.<br>A flavorful cut that's versatile and juicy. Great served as a steak or cut into kabobs.<br> <strong>Cooking Temp: </strong> 135-145&deg;F </p>

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    Chuck Eye Steak <!-- Chuck Eye Steak --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Great for flavorful roasts, Best when cooked low-and-slow<br> <strong>Preparation: </strong>Best cooked over dry heat and for long periods of time<br> <strong>Description:</strong>Also Known As: Boneless Chuck Filet Steak; Delmonico Steak; English Steak </p>

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    Cube Steak <!-- Cube Steak --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Thin cut, Perfect for everyday meals, Cook in skillet for best results<br> <strong>Preparation: </strong>Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results.<br> <strong>Description: </strong>Also Known As: Chicken Fried Steak; Cube Steak; Minute Steak; Swiss Steak<br> <strong>Cooking Temp: </strong>145&deg;F<br> </p>

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    New York Strip Steak <!-- NY Strip --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Available to be custom cut for preferred thickness, Robust flavor and great texture<br> <strong>Preparation: </strong>Best cooked by searing in oil in a hot pan and finished by baking in the oven<br> <strong>Description: </strong>Also Known As: Ambassador Steak; Club Steak; Hotel Cut Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Top Loin Steak<br> <strong>Cooking Temp:</strong> 135-145&deg;F </p>

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    Rib-Eye Steak <!-- Ribeye Steak --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Cabernet Sauvignon, Malbec, Merlot<br> <strong>Choosing a cut: </strong>Tender and contains marbling, Highly desirable cut of beef, Available in bone-in or boneless<br> <strong>Preparation:</strong> Best cooked over dry heat and for long periods of time<br> <strong>Description:</strong> This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.<br> <strong>Cooking Temp:</strong> 135-145&deg;F </p>

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Poultry

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    Boneless Breast <!-- Boneless breast --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Chardonnay, Sauvignon Blanc, Pinot Grigio<br> <strong>Choosing a cut: </strong>Convenient main dish, Go-to lean protein, Looking to cook more quickly? Select a thin sliced boneless, skinless option<br> <strong>Preparation: </strong>If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender. <br> <strong>Description: </strong>One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised or fried.<br> <strong>Uncooked Minimum Temp:</strong> 170&deg;F<br> <strong>Fully Cooked Temp:</strong> 145&deg;F </p>

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    Wings <!-- Wings --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Moscato, Riesling, Rose<br> <strong>Choosing a cut: </strong>Flavor packed, Great for snacks or meal, Pairs well with a variety of sauces and flavors<br> <strong>Preparation: </strong>If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender. <br> <strong>Description: </strong>One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.<br> <strong>Uncooked Minimum Temp:</strong> 180&deg;F<br> <strong>Fully Cooked Temp:</strong> 145&deg;F </p>

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    Thighs <!-- Thighs --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Chardonnay, Sauvignon Blanc, Pinot Grigio<br> <strong>Choosing a cut: </strong>Dark meat portion of the leg, Great for grilled, baked, or slow cooker recipes, Available in both bone-in or boneless <br> <strong>Preparation: </strong>If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender. <br> <strong>Description: </strong>One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.<br> <strong>Uncooked Minimum Temp:</strong> 180&deg;F<br> <strong>Fully Cooked Temp:</strong> 145&deg;F </p>

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    Chicken Leg Quarters <!-- Chicken leg quarters --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Chardonnay, Sauvignon Blanc, Pinot Grigio<br> <strong>Choosing a cut: </strong>Juicy, Simple to cook and prepare, Great for baked, grilled or fried recipes <br> <strong>Preparation: </strong>If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender.<br> <strong>Description: </strong>One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.<br> <strong>Uncooked Minimum Temp:</strong> 170&deg;F<br> <strong>Fully Cooked Temp:</strong> 145&deg;F </p>

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    Whole Chicken <!-- Whole chicken --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Chardonnay, Sauvignon Blanc, Pinot Grigio<br> <strong>Choosing a cut: </strong>Perfect for family servings, Filled with flavor, Serves both dark and white meat, catering to all tastes and preferences <br> <strong>Preparation: </strong>If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender. <br> <strong>Description: </strong>One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.<br> <strong>Uncooked Minimum Temp:</strong> 170&deg;F<br> <strong>Fully Cooked Temp:</strong> 145&deg;F </p>

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    Turkey <!-- Turkey --> <p class="meat-detail"> <strong>Pairs Well With: </strong>Chardonnay, Prosecco, Rose<br> </p>

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Pork

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    Boston Butt <!-- Boston Butt --> <p class="meat-detail"> <strong>Pairs well with:</strong> Pinot noir, Chardonnay, Riesling<br> <strong>Description:</strong> Flavorful and tender; tends to be thicker with more fat marbling<br> <strong>Preparation:</strong> Ideal for stews, pulled pork or pork roasts. Tastes best when cooked slowly.<br> <strong>Cooking temp:</strong> 170&deg;F </p>

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    Pork Chops <!-- Pork Chops --> <p class="meat-detail"> <strong>Pairs well with:</strong> Pinot noir, Chardonnay, Sauvignon blanc<br> <strong>Description:</strong> Lean protein; opt for bone-in for more moisture<br> <strong>Preparation:</strong> Benefit from rapid cooking methods to prevent over-cooking. For best results try pan-frying, grilling, sear-roasting or broiling.<br> <strong>Cooking temp:</strong> 145&deg;F </p>

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    Pork Loin <!-- Pork Loin --> <p class="meat-detail"> <strong>Pairs well with:</strong> Pinot noir, Zinfandel, Chianti<br> <strong>Description:</strong> Lean protein<br> <strong>Preparation:</strong> Best prepared by baking, slow cooking, air frying, grilling or pan-frying.<br> <strong>Cooking temp:</strong> 145&deg;F </p>

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    Pork Loin Filet <!-- Pork Loin Filet --> <p class="meat-detail"> <strong>Pairs well with:</strong> Pinot noir, Zinfandel, Chianti<br> <strong>Description:</strong> Flavorful and tender<br> <strong>Preparation:</strong> Best prepared by baking, slow cooking, air frying, grilling, or pan-frying.<br> <strong>Cooking temp:</strong> 145&deg;F </p>

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FAQs

How can I be sure my roast has been thoroughly cooked?

You can ensure your roast is cooked thoroughly by using a meat thermometer. Roasts cooked to medium doneness should be cooked to 160 °F; 170 °F for well done.

 

 

 


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