Beef 1 - Euro USA Inc. · Short Loin 4 Strip Loin 4 Strip Steak - Center Cut 4 T-Bone Steak 4...

Beef 1

Cheeks 1Chuck Tail Flat 1Coulotte 1Export Rib 1Flat Iron Steak 2Frenched Rib Steak 2Ground Beef 2Hanger Steak 2Hanging Tender 3Lipon Ribeye 3Porterhouse Steak 3Ribeye Steak 3Short Loin 4Strip Loin 4Strip Steak - Center Cut 4T-Bone Steak 4Tenderloin - Cleaned 5Tenderloin - PSMO 5Tenderloin Bone-In Filet 5Tenderloin Steak/Filet Medallion 5Tenderloin Steak/Filet Mignon - Center Cut 6Tenderloin Tips 6Teres Major Petite Tender 6

Lamb 6

Denver Ribs 6Foreshank (Squared) 7Ground Lamb 7Leg 7Loin Chops 7Loin Roast 8Loin Saddle 8Rack (Frenched) 8Rack (Split & Chined) 8Shoulder (Rolled) 9Stew Meat 9

Veal 9

Butt Tenders 9Frenched Rib Chop 9Ground Veal 10Hindshank/Osso Bucco 10Loin 10Rack Chop Ready (6 Bone) 10Top Round (Cap Off) 11

Table of ContentsCategorized Listing

Kurobuta Pork 12

Hind Shanks/Osso Bucco 12Pork 12

Back Ribs 12Belly 12Export Rack (10 Bone) 12Frenched Rib Chop 13Ground Pork 13Loin 13Sausage - British Bangers 13Shank 14Shoulder 14Spare Ribs 14

Wild Game 14

Buffalo Brisket 14Buffalo Hot Dogs 15Buffalo Maple Breakfast Sausage 15Buffalo Ribeye Steak 15Buffalo Smoked Red Wine Sausage 15Buffalo Southwestern Sausage 16Buffalo Strip Loin 16Buffalo Tenderloin 16Buffalo Top Round 16Buffalo Tri-Tip 17Elk Apple, Pear & Port Wine Sausage 17Elk Frenched Rack 17Elk Ground Meat 17Elk Stew Meat 18Elk Strip Loin 18Kangaroo Ground Meat 18Rabbit Dijon Sausage 18Rabbit Strip Loin 19Rabbit Whole Fryer 19Venison Blueberry & Merlot Sausage 19Venison B-Trim 19Venison Denver Leg 20Venison Frenched Rack 20Venison Ground Meat 20Venison Hind Shank/Osso Bucco 20Venison New York Strip Loin 21Venison Rib Chop 21Venison Shoulder 21Venison Stew Meat 21Venison Tenderloin 22


Wild Boar Baby Back Ribs 22Wild Boar Bratwurst 22Wild Boar Cranberry & Red Wine Sausage 22Wild Boar Frenched Rack 23Wild Boar Ground Meat 23Wild Boar Shanks/Osso Bucco 23Wild Boar Shoulder 23Wild Boar Strip Loin 24Wild Boar Tenderloin 24


Beef

Cheeks

As you might expect, beef cheeks are the facial cheek muscle of a cow. The cheek is working almost constantly through the animal's life, chewing cud, so it's tough, but all that connective tissue transforms into melting, meaty goodness when it's braised or otherwise cooked low and slow. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

Boneless No Yes No No

Chuck Tail Flat

Chuck Tail Flat, also known as Chuck Flap, Chuck Meat Square is a term more frequently used abroad to denote boneless chuck rib meat. The Chuck Tail Flat comes from the Short Rib of the Chuck (Ribs #1 - #5 counting from the head to the tail). The primary muscle is the serratis ventralis, though the Pectoralis superficialis and Scalenus dorsalis are often included. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Coulotte

Boneless steak made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers. Because this Sirloin Cap is removed during the fabrication of the Top Butt Boneless, the opportunity to cut across the grain is gained, maximizing tenderness. One of the more than 29 beef cuts that qualify as lean. Easy to prepare and is perfect for use in menu presentations similar to the Sirloin steak. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

Boneless Yes Yes No No

Export Rib

Bone-in whole rib-eye primal cut. Used for roasting or cutting into bone-in rib-eye steaks. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

Bone-In Yes Yes Yes Yes

www.EuroUSA.com 1.800.999.59391

Beef

Flat Iron Steak

Cut from the chuck shoulder clod top blade roast, by cutting along the thick internal connective tissue. This results in two halves that resemble a small flank steak. Best prepared using dry heat and cooked to medium-rare or medium. Stays tender even when cooked to well done. Never needs marinating. Grill or pan-broil and feature just as you would a Strip Steak or Ribeye Steak. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Frenched Rib Steak

Exceptional taste and tenderness delivers a quality eating experience every time. Offers great plate coverage and impressive presentations. These steaks usually are cut from the small end of the rib and have a bone along the outside. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Ground Beef

A menu favorite that is convenient, versatile and profitable for operators. Ideal for burgers, meatballs, tacos and pasta sauce. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

N/A No Yes No Yes

Hanger Steak

Steak cut from the hanging tender in the diaphragm of the animal. The Hanger Steak comes from the hanging tender which is the portion of the diaphragm muscle that is attached to the back section of the last rib. The hanger steak is one of the best steaks for grilling. Popular in foodservice because it arrives pan-ready, requiring little trimming. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Beef

Hanging Tender

This tasty cut is sometimes called "butcher steak" because butchers like to keep it for themselves! This cut comes from the plate of a cow. The plate is the region just behind the forelegs. This area sees little muscle movement, and the hanging tender shows it. Cook this cut whole, as a steak, or in strips as an ingredient. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Lipon Ribeye

Boneless rib section; sub primal. Used for prime rib and boneless rib-eye steaks. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

Boneless Yes Yes Yes Yes

Porterhouse Steak

Combines two lean and tender steaks, a Strip Steak and a Tenderloin Steak, connected by the T-shaped bone. To tell the difference between a Porterhouse steak and T-Bone, look at the Tenderloin muscle. If it's larger than a silver dollar - it's a Porterhouse. One of the more than 29 beef cuts that qualify as lean. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Ribeye Steak

Cut from the animal's rib portion. One of the most tender cuts of beef. Offers great plate coverage and impressive presentations. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Beef

Short Loin

The Short Loin primal is located at the extreme anterior 1/8th end of the tenderloin, and runs outwards to the hide. Muscles in this area aren't worked terribly hard, meaning that the meat is very tender while still packing a decent amount of beefy flavor. The whole primal contains the very last rib of the cow - the thirteenth - and the cow's backbone or spine, which is known by many of us as the T-shaped bone found in two steaks: the Porterhouse and the aptly named T-Bone. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Strip Loin

A customer favorite for its great taste and tenderness. A boneless whole muscle Strip Loin is fabricated from the primal loin. Versatile cut that can be easily portioned into steaks or cooked as a roast. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Strip Steak - Center Cut

Strip Steaks are the indulgent, luscious and satisfying steaks that many customers want when they dine out. The strip steak qualifies as a lean cut. Tender, flavorful cut that satisfies patrons with a quality eating experience. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

Bone-In Yes Yes Yes YesBoneless Yes Yes Yes Yes

T-Bone Steak

Combines two lean and tender steaks, a Strip Steak and a Tenderloin Steak, connected by the T-shaped bone. The tenderloin muscle must be at least ½ inch when measured across its center. One of the more than 29 beef cuts that qualify as lean. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Beef

Tenderloin - Cleaned

One of the more than 29 beef cuts that qualify as lean. Cut from the most tender muscle; Tenderloin is a top seller in foodservice. A tender, flavorful cut that delivers a quality eating experience. Easy to prepare; requires short cooking time. Can be easily fabricated into portion steaks. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Tenderloin - PSMO

(PSMO - Peeled, Silver Skin, Side Muscle On) One of the more than 29 beef cuts that qualify as lean. Cut from the most tender muscle; Tenderloin is a top seller in foodservice. A tender, flavorful cut that delivers a quality eating experience. Easy to prepare; requires short cooking time. Can be easily fabricated into portion steaks. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Tenderloin Bone-In Filet

Cut from the most tender muscle. One of the more than 29 beef cuts that qualify as lean. Fine, buttery texture. Highly-valued cut that offers operators versatility in portion sizes, price options, menu applications and preparation methods. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

Bone-In No Yes No No

Tenderloin Steak/Filet Medallion

Tenderloin medallions have all of the melt-in-your-mouth tenderness as traditional filets. Perfect when you want a lighter meal, but crave the deliciousness of the Filet Mignon. Use them in a variety of dishes including kabobs and stir-fry. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Beef

Tenderloin Steak/Filet Mignon - Center Cut

Cut from the most tender muscle. One of the more than 29 beef cuts that qualify as lean. Fine, buttery texture. Highly-valued cut that offers operators versatility in portion sizes, price options, menu applications and preparation methods. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Tenderloin Tips

Every beef tip recipe is twice as tasty with these generous chunks of tenderloin. They're perfect in stroganoff, stew, chili, stir-fry, kabobs and so much more. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Teres Major Petite Tender

The Teres Major is a seldom used muscle in the shoulder that is second only to the tenderloin filet in tenderness. This muscle yields a wonderful dining experience and is a new leader in upscale restaurants. The teres major steak is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions, and will resemble tenderloin filet. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Lamb

Denver Ribs

This includes seven or eight ribs from the breast. These can be braised, but they're more often marinated and grilled. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Lamb

Foreshank (Squared)

Lamb Foreshank is the lower part of the front leg. It is removed from the upper part, the shoulder. It was connected to the breast where the shoulder begins. It has the leg bone in it, and part of the shoulder bone. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Ground Lamb

Ground Lamb is ground lamb meat, usually from the shank and neck as well as trimmings from the breast, flank, leg, loin, rib, or shoulder. Ground Lamb is leaner and more delicately flavored than other ground meats. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

N/A No Yes No No

Leg

A leg of lamb refers to a hind leg of lamb. The meat on the leg is lean and tender. It can be cut into a lower end (aka knuckle or shank end) and an upper end (aka sirloin or fillet end.) The upper end is considered to have more flavor and the lower part is leaner. The upper end can be further cut into sirloin chops, or a sirloin roast. The centre portion of the leg can be used for steaks suitable for dry-heat cooking. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Loin Chops

Lamb loin chops are cut from one side of the lamb loin. They have a T-shaped bone, which contains part of the backbone. On one side of the T-bone is the eye of loin; on the other, the tenderloin and a bit of flank. They will be very tender and evenly streaked with fat. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Lamb

Loin Roast

Lamb Loin in the carcass of a lamb comes just before the hind end of the lamb. The area can be left as a single joint, either on the bone, or boned and rolled. When rolled, it can be stuffed. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Loin Saddle

This is where the most tender and expensive cuts come from, including loin chops and loin roasts. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Rack (Frenched)

An impressive presentation that is easy to prepare. the rack offers versatility for entertaining. The rack of lamb is an icon of fine dining menus across the country. A frenched rack has a few inches of meat is removed from the end of the bones. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Rack (Split & Chined)

The section contains the ribs of the animal and can be made into chops or kept as a rack. This particular rack has been split and the chine bone has been removed. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Lamb

Shoulder (Rolled)

Prepared from a bone-in, square-cut shoulder by the removal of bones, cartilage, sinew, ligamentum nuchae and lymph nodes. The boneless, square-cut shoulder is then rolled and netted. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Stew Meat

These are cubes of meat that are too tough to grill or broil. If cooking slowly in liquid, though, they become wonderfully tender. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Veal

Butt Tenders

Though the term "butt" when referring to meat tends to evoke the upper part of the shoulder, a fatty part of the animal, veal butt tenders are actually very different and quite lean. Traditionally veal tenderloins, the muscles on a cow that perhaps do the least amount of work, are divided into two sections: the smaller forward "short" and the larger rear "butt." Because of the small amount of work during the animal's lifetime, the tenderloin remains tender despite being extremely lean. They are ideal for being cut into veal medallions, meat from the butt tender is a great way to showcase sauces. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Frenched Rib Chop

Although this is the exact same meat as in a regular veal chop, it is trimmed quite a bit. The meat surrounding the bone is removed as in a crown roast, and these spare bones can be embellished with paper frills. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Veal

Ground Veal

Milk fed veal humanely raised on small, family owned farms. Ground veal has almost limitless applications: use it in pasta sauces, veal burgers, season it to make homemade kebabs or bulk veal sausage or blend it with ground wild boar for some of the world's best meatballs. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice

N/A No Yes No No

Hindshank/Osso Bucco

Ossobuco or osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. It is more rugged than the foreshank, but a delight to the taste buds. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Loin

The loin section lies right next to the sirloin and is the final cut of the hindsaddle. It is sometimes refered to as the porterhouse of veal. In a small calf, the loin is only about eight inches wide and can be cut into small roasts and chops. As the kidney is in this area of the calf, it is frequently part of the cuts. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice


Rack Chop Ready (6 Bone)

Chop-ready means that the rack is ready to cut into six chops with no waste (after a quick frenching, if that is desired.) Racks can be roasted whole. Simply rub with olive oil, kosher salt and coarse pepper, and roast to desired internal temperature. Once finished, treat like prime rib: Let rest for 8-10 minutes so the meat holds its juices. Then, carve. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Veal

Top Round (Cap Off)

The top round is the largest single muscle and most desirable cut in the veal leg. It can be braised or roasted whole, but is often cut into veal scallops/cutlets. These top rounds have had the cap muscle & membrane removed for your convenience. Bone Prime Choice Dry-Aged Prime Dry-Aged Choice



Kurobuta Pork

Hind Shanks/Osso Bucco

Kurobuta Pork (also known as Berkshire Pork) is known for its juiciness and tenderness. Kurobuta Pork is heavily-marbled and certified by the esteemed Heritage Berkshire Program. These hefty shanks are cut from the hind leg and feature all the flavor and tenderness associated with every cut of Berkshire pork. A versatile cut, these shanks deliver abundant flavor when they are braised, roasted, or smoked low and slow.

Bone

Bone-InPork

Back Ribs

Back ribs are cut from the section of the rib cage closest to the backbone. Loin center-cut roasts and chops come from the same part of the pig. This location explains why back ribs are much leaner than spareribs-and why they need special attention to keep from drying out on the grill.

Bone

Bone-In

Belly

The pork belly is a primal cut on the pig just below the loin. It is 15% of the pork carcass weight. It is largely fat, but it does have streaks of meat in it. The spareribs are in the pork belly. Pork belly cuts, however, are always sold boneless and the spareribs are sold seperately. Pork bellies come skinless or skin-on.

Bone

Boneless

Export Rack (10 Bone)

Pork rib roast is also referred to as rack of pork. The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful. The rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. This cut makes a show-stopping centerpiece for an elegant dinner.

Bone

Bone-In


Pork

Frenched Rib Chop

Pork rib chops originate in the center of the loin in the rib area and include some back and rib bone.

Bone

Bone-In

Ground Pork

Ground pork cooks quickly and is extraordinarily versatile. Ground pork has a higher fat content than other ground meat, and a richer flavor.

Bone

N/A

Loin

The loin of pork is a primal cut area. It is the area of the pig that starts right after the pork shoulder. In this area, working backwards, is some of the blade section at the front, the rib section, the actual loin itself in the middle and at the end, the sirloin.

Bone

Boneless

Sausage - British Bangers

This sausage is made of pork and breadcrumbs - the latter gives it a dense texture and binds the sausage together beautifully. These bangers are superbly juicy but never greasy and they are bursting with rich pork flavor that's mild and delicious. Ingredients: Pork, water, bread crumbs (wheat flour, contains 2% or less of the following: sugar, yeast, soybean oil, salt), salt, flavorings and citric acid. Packed in lamb casing.

Bone

N/A


Pork

Shank

Pork shank is a cut of meat taken from the lower portion of a ham. Traditionally, the word "ham" is reserved for a pig's back thighs and leg region and usually comes in three sections, one of which is the shank. Pork shanks tend to be lean but tough, and often takes a lot of time to prepare. Slow roasting, braising, and simmering are some of the most popular ways to cook this type of meat.

Bone

Bone-In

Shoulder

Pork shoulder makes for extremely tender, sweet and juicy roast. The pork shoulder comes from the front shoulder of the hog. The cut will be squarish, though not as tall as it is wide. It will contain a blade bone, plus meat from several muscles, and will probably have a cap of fat, with rind on that. If it does have this, cook it fat side up. If the pork shoulder is boneless, it's the blade bone that's removed. Boneless is usually tied up with string, or packaged in netting.

Bone

BonelessBone-In

Spare Ribs

Spare ribs are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.

Bone

Bone-In

Wild Game

Buffalo Brisket

Bison meat has a rich, slightly-sweet, beefy taste. It is high in protein and iron, but very low in fat & cholesterol. This Buffalo meat is raised in a natural environment without antibiotics or added hormones.

Bone

Boneless


Wild Game

Buffalo Hot Dogs

Buffalo hot dogs add a flavorful and healthy alternative to any backyard get together. Fewer calories, fat and cholesterol than even chicken or fish, plus more iron than regular beef make these franks lean and flavorful. Their mild flavor and natural sweetness pair perfectly with any condiment or side dish.

Bone

N/A

Buffalo Maple Breakfast Sausage

Encased in natural sheep casing is flavorful, naturally lean and almost free of fat buffalo beef, perfectly smoked for a deeply fulfilling flavor. No embellishments or additives here, just a bit of salt and seasonings are all you need so you can enjoy that beautiful contrast between the sweet maple and the smoky buffalo meat.

Bone

N/A

Buffalo Ribeye Steak

Buffalo Ribeye Steaks are easy to cook and a delight to eat. Rich in protein, full in flavor and lots of health benefits. Raised in a natural environment without antibiotics or added hormones this is one of the cleanest tasting Buffalo meats around. Buffalo is one red meat that will keep your friends and your doctor happy!

Bone

Boneless

Buffalo Smoked Red Wine Sausage

This buffalo sausage has a clean, smoky, beefy flavor balanced with red wine and just a hint of thyme. Perfect for the grill! Ingredients: Buffalo, Beef (Beef, Beef Cheek Meat) , Pork, Bacon (Water, Salt, Brown Sugar, Sodium Phosphate, Sodium Nitrite), Water , Sugar, Salt, Mustard Powder, Shoyu Sauce (Water Soy Beans, Wheat Salt), Beef Flavor (Natural Beef Flavor, Beef Extract, Maltodextrin, Salt, Corn Syrup Solids), Spice And Spices Extract, Paprika, Isolated Carrot Product, Lemon Juice And Vinegar, Red Wine (Contains Sulfiting Agents), Butter (Cream, Salt), Garlic Powder, Onion Powder, Dextrose, Soy Lecithin, Stuffed Into A Natural Pork Casing.

Bone

N/Awww.EuroUSA.com 1.800.999.593915

Wild Game

Buffalo Southwestern Sausage

Reminders of the Wild West are evident with this Buffalo Southwest Sausage. This Buffalo Sausage is spicy but not enough to have you heading for the water trough. Ingredients: Buffalo, Pork, Roasted Green Chilies, Lime Juice, Water, Onion, Salt, Garlic, Cilantro and Spices in Pork Casing.

Bone

N/A

Buffalo Strip Loin

Buffalo strip loins can be roasted whole or sliced into strip steaks of whatever thickness you choose. Strip steaks are a cut prized by steak fans for their balance of good flavor and tenderness.

Bone

Boneless

Buffalo Tenderloin

Buffalo Tenderloin is incredibly lean but soft, with lots of intense beefy flavor and some incredible health perks. Less fat and cholesterol than even chicken or fish and higher in iron than regular beef, this is a sweet meat deal. You'll also love the delicate grassy taste, delicious sweetness and fine texture. Grilled or pan-fried, this absolutely fabulous Tenderloin cooks to juicy and moist perfection.

Bone

Boneless

Buffalo Top Round

Bison meat has a rich, slightly-sweet, beefy taste. It is high in protein and iron, but very low in fat & cholesterol. This Buffalo meat is raised in a natural environment without antibiotics or added hormones.

Bone

Boneless


Wild Game

Buffalo Tri-Tip

The Buffalo tri-tip is a very lean meat, and the lack of insulating fat means it cooks faster than a similar cut of beef. The tri-tip is great for direct heat grilling, cook the meat for a short time, directly over hot coals or with burners on a gas grill set to high heat. This is similar to oven broiling, serves to brown the meat and is important for adding flavor.

Bone

Boneless

Elk Apple, Pear & Port Wine Sausage

Ingredients: Elk, beef, pork, dried apples, salt, port wine (contains sulfiting agents), sugar, dired pears (contains sulphur dioxide) mustard powder, spices and spice extracts (contains canola oil), ground chilli powder, onion powder, garlic powder, flavourings

Bone

N/A

Elk Frenched Rack

Far larger than venison racks, elk racks can be roasted whole for an impressive bone-in roast or sliced into individual bone-in elk ribeye steaks. Alternatively the meat can be cut off the bones and turned into elk cutlets. The bones on these racks have been professionally trimmed, with their finger meat, connective tissue, and fat removed for a far more impressive presentation.

Bone

Bone-In

Elk Ground Meat

100% ground Elk meat, from New Zealand. Ground elk meat is incredibly versatile and can be used to make elk burgers or as an ingredient in almost any ground meat recipe. It's also one of the more affordable elk meat options.

Bone

N/A


Wild Game

Elk Stew Meat

Stew meat cubes are cut from muscles that are too tough for quick cooking techniques like grilling and sautéing. However, this meat often offers excellent flavor, and when stewed or braised becomes incredibly tender and delicious.

Bone

Boneless

Elk Strip Loin

This whole muscle cut from the saddle of the Elk is large, naturally tender and perfect to roast whole or to cut into steaks or medallions. This Elk Strip Loin comes from grass-fed, free-range New Zealand elk.

Bone

Boneless

Kangaroo Ground Meat

Extremely versatile, ground kangaroo meat can be used in most recipes calling for ground beef or venison. Because it's so easy to cook, ground kangaroo is a great way to try this exotic meat for the first time. Kangaroo meat is full-bodied in flavor (beefy with a hint of smokiness) with similarities to venison. Compared to lean beef, kangaroo meat offers more protein and significantly lower cholesterol while still containing high amounts of iron and zinc. It is the highest known source of natural Conjugated Linoleic Acid (CLA), containing as much as five times the amount found in lamb.

Bone

N/A

Rabbit Dijon Sausage

This extraordinary sausage combines the delicate flavor of rabbit with dijon mustard.

Bone

N/A


Wild Game

Rabbit Strip Loin

This Rabbit meat is grown in a fresh environment on Amish and other small family farms. Rabbit meat is rich in flavor has delicate meat fibers which leave sweetness on the palate. All Natural - Low Fat - High Protein - Antibiotic Free - Vegetarian Fed.

Bone

Boneless

Rabbit Whole Fryer

Rabbit meat is tender, lean, and juicy, with a flavor somewhat similar to chicken, but richer. Whole rabbits (aka fryers) are a great choice because they offer meat for both fast and slow cooking applications. Each rabbit can be separated into a total of six different cuts: two small front legs, two large, meaty back legs, and two saddle halves (each of which includes a small loin). This allows you to cook lighter, faster cooking dishes with the saddle meat while using the richer leg cuts for delicious stews and braises.

Bone

Bone-In

Venison Blueberry & Merlot Sausage

A fabulous blend of Merlot wine, blueberries and select herbs complements the richness of Canadian red deer.

Bone

N/A

Venison B-Trim

Venison trim is one of the more economical choices when making fine sausages, both for restaurants and those making sausages at home. It can also be used to make your own ground venison and venison burgers.

Bone

N/A


Wild Game

Venison Denver Leg

A Denver venison leg is all the muscles from a deboned deer hind leg, separated, cleaned and ready to be roasted or cut into medallions. First the leg is separated into the four sub-primals (rump, knuckle, topside & silverside), then those sub-primals are split into the various muscles (1 rump, 3 knuckle, 2 topside, 2 silverside) for a total of eight individual pieces.

Bone

Boneless

Venison Frenched Rack

Venison racks are one of the most desirable and elegant cuts because of their combination of tender meat and a beautiful appearance on the plate. These racks have been pre-frenched for your convenience. Venison is lean, naturally tender and darker than beef with a robust game flavor. These racks can either be roasted and served whole or sliced into individual bone-in venison chops.

Bone

Bone-In

Venison Ground Meat

Venison is lean, a darker color than beef and offers a robust game flavor. Ground venison can be used in recipes as you would other ground meats as long as its lower fat content is taken into account. Try it in pasta sauces, sausages, burgers, meatballs, meatloaf blends & more.

Bone

N/A

Venison Hind Shank/Osso Bucco

Venison osso bucco is a low cost cut that consists of a disc of meat & bone cut horizontally from the shank. Because leg muscles do a lot of work during the animal's life time, shank meat offers great flavor but is too dense for fast cooking methods like sautéing, frying, or grilling. However, what makes osso bucco special is that the shank and leg bone are naturally high in gelatin, perfect for slow braising in a flavorful liquid. As the meat cooks it becomes rich and fork-tender, and all of that gelatin dissolves into the sauce, giving it body and a silky, decadent mouth feel.

Bone

Bone-In


Wild Game

Venison New York Strip Loin

Cut from the flavorful and succulent short loin, this 100% New Zealand NY Strip Loin is perfect to cut into New York Strip steaks, and just as delicious roasted whole. This bold meat brings flavor to the table - but no extra fat or cholesterol. Naturally lean, venison has 1/5 of the fat of regular beef, with less cholesterol and less calories.

Bone

Boneless

Venison Rib Chop

This venison, the first choice among four-star chefs, is spectacularly tender. Once you try them pan-seared or grilled, these chops will be your go-to red meat for an easy weeknight meal or a backyard party.

Bone

Bone-In

Venison Shoulder

Because venison shoulder meat can't be prepared using quick cooking techniques like grilling or sautéing, it is much more affordable than popular cuts like racks and tenderloins. However, with a little patience and a slow, moist cooking method like stewing or braising, it becomes delightfully tender and offers great flavor. Alternatively, venison shoulders can be cut into cubes and put through a meat grinder for use in burgers, sausages, meatballs and other ground meat dishes that can be cooked quickly.

Bone

Boneless

Venison Stew Meat

Venison stew meat is a mix of pre-cubed solid deer meat. Though not suitable for grilling or sautéing, it is one of the most affordable ways to enjoy venison and becomes very tender and flavorful when slow braised or stewed. Venison is lean, naturally tender and darker than beef with a robust game flavor. This stew meat can either be used in traditional venison dishes (like stews) or as a lower-fat beef substitute in chilies, goulash, stroganoff, and a host of other dishes.

Bone

Boneless


Wild Game

Venison Tenderloin

As with other animals, deer tenderloin muscles do the least amount of work during the animal's lifetime. This means they're the most tender cut available, with a buttery smooth texture. Venison tenderloin is a very versatile, easy to prepare cut that can be roasted whole, but is often sliced into medallions.

Bone

Boneless

Wild Boar Baby Back Ribs

Looking for a change from normal pork ribs? Maybe something a little bit more wild… Wild Boar Baby Back Ribs are the perfect fit, providing the familiar pork taste, with a bit of a wild twist that will keep your guests intrigued. High in protein, low in fat. Native of Texas Feral pigs Free range, all natural, live trapping.

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Wild Boar Bratwurst

Wild Boar Bratwurst grills perfectly juicy, but never loses that nutty and sweet flavor that we love of wild boar. These links are made with premium, all-natural wild boar, sourced from outside of San Antonio, Texas, where they're humanely trapped and transported for slaughter. Wild boar is bold but not overly gamey - it's actually surprisingly sweet and nutty.

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Wild Boar Cranberry & Red Wine Sausage

This outstanding wild boar sausage is blended perfectly with hints of nutmeg, cloves and marjoram. Cranberries provide a sweet tart flavor.

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Wild Game

Wild Boar Frenched Rack

Wild Boar racks are sweet, juicy, and succulent, the prime rib roast of boar. They can either be roasted whole or sliced into wild boar rib chops (each rack has eight bones.) The wildness of true Wild Boar gives it a distinct game flavor that farm-raised Wild Boar simply cannot match. Although similar to domestic pork and farm-raised Wild Boar, wild Wild Boar has a deeper color, leaner texture, tighter grain, and bolder taste.

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Wild Boar Ground Meat

Wild Boar is sometimes referred to as "the wild version of the other white meat." Replacing traditional ground pork with ground wild boar can greatly increase the flavor of almost any dish. Wild Boar meat tastes slightly sweet and nutty due to its diet of foraged nuts and other foods from the forest.

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Wild Boar Shanks/Osso Bucco

These Wild Boar Shanks come from the portion of the Wild Boar Hind legs starting just below the knee and ending just above the hock. The best cooking method is to braise or slow roast due to the lean Wild Boar Meat and high gelatin.

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Wild Boar Shoulder

Wild Boar Boneless Shoulder is a perfect candidate for an exotic roast that won't break the bank. Enjoy this fully deboned Wild Boar shoulder that has been rolled and netted for your convenience. If a roast doesn't sound like the right fit for the occasion then bust out a sharp knife and cut up your own wild boar stew meat or stir fry.

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Wild Game

Wild Boar Strip Loin

This Wild Boar Meat is from Texas. Since the Boars are truly wild, they are entirely free-range, with no added hormones, steroids, or antibiotics. The Wild Boars' natural diet includes wild nuts, fruits, roots, and tubers. The Wild Boars are humanely trapped and transported under the supervision of a trained Veterinarian for harvest at a species specific plant to ensure minimal stress.

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Wild Boar Tenderloin

Wild boar tenderloins are one of the easiest cuts of wild boar to prepare, so they're a great way to try this exotic game meat for the first time. They're delicious marinated, brined, or coated with a spice rub and then grilled or roasted. Wild boar's flavor is slightly sweet and nutty from its diet of foraged nuts and other foods from the forest. The tenderloin comes from the back of the boar, running from the shoulder to the leg. Because the boar does not use these muscles very often, the meat in wild boar tenderloins is very tender.

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Beef 1 - Euro USA Inc. · Short Loin 4 Strip Loin 4 Strip Steak - Center Cut 4 T-Bone Steak 4...

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