Our Berkshire ground pork is from whole muscle shoulder – not trim – and offers great flavor and texture. The blend contains 20% of the famous creamy Berkshire fat and 80% lean muscle meat. What will you make with this pork? Homemade sausage patties, fragrant chili, a unique hamburger blend with beef or turkey, epic meatballs – it’s all on the table with our ground Berkshire pork. You’ll be proud to serve pork of this caliber from a small-farm cooperative committed to the strictest standards of animal care.

When you want a big, juicy burger you can count on our all-natural Angus beef patties. At 1-inch thick and 4.2 inches in diameter, these burgers are generously crafted to fill the bun. The coarse grind - 80% from lean chuck shoulder meat and 20% from fat - holds moisture and flavor as the beef cooks. We’re proud of our cooperative of cattle ranchers that remain committed to strict protocols and care for their animals and the environment resulting in high-quality beef with rich flavor.

The original free-range and healthy red meat, our bison live outdoors year-round and forage on the vast plains in the northern U.S. and Canada with minimal human interaction. Naturally leaner than beef, ground bison offers full flavor with a slightly sweet finish, and a 90/10 lean-to-fat ratio. Higher in protein and lower in fat, cholesterol, and calories than beef, nutritionally dense buffalo meat also has plenty of iron. Use it in place of ground beef in any recipe, and keep in mind that because it is leaner, bison meat is best cooked to medium-rare. Grill masters, chili fiends, and adventurous eaters go wild for our ground bison, and so will you.

For burgers, chili, shepherd’s pie, or any of your favorite ground recipes, our flavorful American Wagyu beef will up the ante. With a 75/25 lean-to-fat ratio, this buttery beef has great flavor and texture. It’s easy to see why ground Wagyu beef is a favorite of professional chefs and home cooks.

NEW! Our grass-fed lambs are raised humanely in small flocks on lush meadows of rye and clover in Victoria, Australia’s optimal growing region. The stress-free lifestyle – with no antibiotics or added hormones - produces lamb that is distinctively clean-tasting, and not at all gamey. Ground lamb can be used in place of beef in almost any recipe, though keep in mind it’s more robustly flavored. Try it in Mediterranean dishes or pair with strong spices – our tasty lamb can take the heat.