Products

These premium steak tips are carefully selected from the finest cuts of sirloin, ensuring a perfect balance of flavor and juiciness. Whether you're grilling, pan-searing, or skewering them for a delectable kabob, our Sirloin Steak Tips promise a culinary experience that will leave you craving for more. Elevate your meals with these succulent tips and enjoy the versatility and rich flavor they bring to your favorite dishes. 8 oz, single pack

With a clearly defined grain and plenty of marbling, the skirt is unique in its rapid cooking style and intense flavor. Marinate and broil, grill, or pan sear and slice against the grain. 1-1.25 lbs  

This package is for those who want to break out the smoker.  Full Chicken (3.5-4.5 lb) 1/2 Brisket  Pork Roast Cured Pork Belly or Cured Jowl (Butcher's Choice)  Chef Matt's favorite Fennel and Ancho Chili Rub  

Incredibly tender and flavorful, this steak is quickly gaining popularity in some of the finest restaurants in the country.  8 oz

Savor the rich, meaty flavor of our succulent Sirloin Steak, a culinary masterpiece expertly crafted from prime beef cuts. Ethically sourced and aged to perfection, this steak promises a gourmet experience at home. Pan sear, cook sous vide, or grill this cut, and enjoy the sirloin's rich flavor and minimal fat. 8 oz ea, 2 per pack

Whole Tri Tip, approximately 1.5-2 lbs. Great for smoking or slow sous vide cooking.

Join us for our most requested class – Whole Animal Butchery: Mangalitsa Pork. This class, led by Chef and founder Matt Romine, featuring the very finest Michigan Heritage Pork, will introduce you to the principles of whole animal butchery. You will learn the subtle and tasty differences of each part of the pig and where they come from – Roasts, Chops, Ribs, Shoulders, and more. Topics of conversation may range from essential elements of sustainable farming, to ethical husbandry and processing, and from barbequing/smoking to charcuterie and curing. We'll also explore cooking methods and recipe creation around these delicious and unique cuts. Bring your questions and your cooler!  April 13, 2024 10 am to 1 pm at Farm Field Table (Ferndale, MI) Class Admission- Plus Pork: Includes admission to the class and open forum discussion, as well as  approximately 15 pounds of Michigan Raised Mangalitsa pork per person to take home. $175 per person, or $300 for two.  Class Admission- Spectator: Includes admission to the class and open forum discussion. $25 per person.

Whole Free-Range chicken from local MI farms.  4 - 5 lb