We know there’s a lot of information out there so we’ve collected some tried and true guidelines to help guide you to the best well cooked piece of meat you can.
When you’re looking for a special meal for two or a unique appetizer, nothing satisfies like a rack of lamb. Sourced from the loins around the ribs, this bone in cut looks stunning on the plate with little effort in the kitchen.
Heritage or White? To Brine or not to Brine? There’s a lot of options when it comes to cooking a whole turkey and the best way to get started is to plan ahead. Our Turkey Guide has tips and guidelines for birds, prep, cooking, and carving—it’ll set you on the right path to the best bird you’ve ever made.
Standing Rib Roast
Truly the king of roasts! A Standing Rib Roast is a roast made from a bone in Ribeye. We sell two USDA grades around the holidays—Prime (“Prime Rib”) and Top Tier Choice (the grade immediately under Prime). We’re always happy to remove the bones and tie them back on so you get the benefit of roasting with the bones on but the ease of carving once its done.
Crown Roast of Pork
A crown is made from a frenched rack (pork chops but whole), scored in a way that allows us to form it into a circle and stitch the ends together. The result is a showstopping pork roast that looks like a ton of work but is pretty easy to cook.