Small young chicken - each weighs about a pound - is known as poussin or spring chicken, and is perfect for serving one-per-person. The delicate, tender and lean meat will cook like chicken - only a lot quicker. Our young chickens are raised on small farms in open barns with plenty of space and eat a clean grain diet, with no antibiotics or hormones added.

Venison osso buco from New Zealand, grass-fed, raised on tall-grass pastures, with no added antibiotics or growth stimulants. As free-range as it gets without being wild, our venison comes from ranches that practice sustainable methods and provide the deer vast pastures in a pristine environment. Our venison is superior-quality lean red meat that offers great taste, tender texture, and health benefits.

NEW! 100% grass-fed and grass-finished beef flank steak. Certified humane and raised without any hormones, stimulants or antibiotics on remote and pristine Australian ranches. The cattle are grown out for at least 5 years - twice as long as the average. This unique vintage beef offers rich, natural flavors and complex marbling with a golden hue, along with all the nutritional benefits of grass-fed beef.

Our veal demi-glace is made all-naturally with a traditional recipe using veal bones, aromatic vegetables, water, and wine, then slow-cooked for hours to concentrate the flavors. Demi-glace adds body and richness to sauces and is a freezer staple for both pro chefs and home cooks.

NEW! We use heritage-breed pork belly to make our bacon, which is single-smoked over applewood chips, without artificial nitrates, nitrites or preservatives. Our full-flavored bacon is a balance of delicious pork and sweet smoke, and made the old-fashioned way. This bespoke bacon can be sliced to any thickness you desire, chunked for lardons, cubed for soup, carbonara and any number of recipes that would be better with smoky bacon.