Meat Poultry Meat For Sale In Virginia

This cut, including the drumstick, thigh and back meat, stands up to pungent, fiery seasonings. Experiment with spices — jalapenos or curry — then saute with a little red wine and chicken broth.

(from Empire Kosher) Empire Kosher boneless skinless chicken thighs are a great tasting, healthy alternative for dark meat eaters! Not only will consumers love the convenience and easy preparation, they will feel safe buying product that is kosher, antibiotic...

Sear up a few cutlets right away and freeze the rest for later.The cutlets in this pack are subject to random weight and sizing. Mild and delicious, with tender, pinkish-white flesh that cooks very quickly and practically melts in your mouth.

This is the steak that made the reputation of America's first great restaurant, Delmonico's, where serious food lovers from Mark Twain to Teddy Roosevelt went when they wanted the best meal this country had to offer.

Its flavor is very mild, so it is perfect for carrying the taste of curries, spice rubs and other powerhouse seasonings. It takes beautifully to low, slow roasting. A lean, super-tender cut of pork with beautiful fine-grained texture.

Using a low-pressure chopping machine, they process whole-muscle meat in small batches, preserving the coarse texture and avoiding the overworking that typically crushes the grind.

The superior quality of this meat is evident with every bite: exceptionally juicy and incredibly flavorful. Perfect for burgers, meatballs, and meatloaf. Made from 100% pure Wagyu meat, our American Kobe ground beef is sourced from Snake River Farms—a...

All you have to do is visit their website and punch in the farmer ID found on your package to learn about the farmer and folks who raised that particular chicken. Dredge in bread crumbs and pan-fry, then layer with tomato sauce and mozzarella, bake, and...

All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme. Thick, meaty and rosy — this is a traditional Sunday dinner roast. This boneless cut has a succulent, rich beefy flavor.

Because we request the absolute highest quality from our farmers, we have exclusive access to the cream of the crop, which we're now able to provide to our customers 365 days a year.

The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts. In winter months, lambs are fed additional grass bailage.

Hot Italian pork sausage is also a succulent addition to traditional savory stuffing.Hudson Valley Harvest works with a small group of farmers in Upstate, NY dedicated to bringing you the very best local meat and produce year round.

All Smart Chicken products are raised without the use of antibiotics, animal byproducts, growth hormones, and are 100% all-natural. They're processed using purified cold air instead of water — that's the air-chilled difference.

In addition to delicious lean meat, they contain just enough fat to bring out all the flavor in long-cooking soups, stews, and hearty greens.This product is partially cooked. Please cook until product center reaches 160°F.

Dredge in a little flour and toss into a hot skillet. We pound our cutlets to a thickness of 1/8 inch, the way the greatest Italian chefs prefer them. They cook in a flash, less than a minute on each side.

Rub with a generous amount of olive oil and grill, turning and rotating to make a crisscross pattern. Serve on crusty bread with greens, thin slices of crisp, juicy pear and honey mustard for a unique sweet and savory sandwich.

The lambs are 100% grass-fed and rotationally grazed on open pasture without the use of antibiotics, added hormones, or animal byproducts. In winter months, lambs are fed additional grass bailage.

Super-tender, with a silky-smooth texture, this roast is both delicious and economical. We leave the bone in for even more sweet pork flavor. Although it's called a roast, this juicy, delicious cut is also great for braising and stewing, where slow cooking...

These are the tender ribs you'll find in a Chinese restaurant, and they are easy to make at home with a sweet Asian marinade. Or try them steamed with Cantonese black bean sauce. Perfectly trimmed hunks of flavorful spareribs.

We've removed the bone for easy carving. A tender, flavorful pork roast that's best when cooked slowly over low or indirect heat. Southern cooks smoke this cut for hours until the meat practically falls apart, then shred it and serve it on buns as pulled...

Make a delicious "Land and Sea Bar-B-Q" or "Sausage Con Fagioli E Escarole" with Premio Hot Italian Sausage. Now you don't have to with our fresh hot/sweet combo pack, guaranteed to satisfy.

(from Plainville Farms) Plainville Farms turkeys are grown on family farms in New Oxford, PA, in the heart of Amish country. Raised in an animal friendly environment and without the use of antibiotics, we use only the finest vegetarian feed, free of any...

Perfect for your favorite boneless wing recipe!Certified organic Smart Chicken are fed an organic grain diet, are free-range, and certified humane by the Humane Farm Animal Care. They're also great in anything from wraps and sandwiches to soups and braises.

The thin skin always finishes nice and crispy, and we think the best way to appreciate the flavor is to roast it and serve with mashed potato and peas. This heritage-breed chicken was humanely raised without antibiotics by our friends at Joyce Farms,...

Cook quickly to preserve filet mignon's peerless texture. Best when sauteed, broiled, or grilled. Try to resist overwhelming its subtle flavor with marinades. Instead, simply sprinkle with kosher salt and fresh ground pepper before cooking.

We like to pan-fry it and serve it on a crusty roll with mustard, mayo and a slice of radicchio. Or try a Philadelphia-style steak sandwich with fried onions, lots of provolone cheese (or cheese sauce) and any other condiment your heart desires.

Because of their laid-back flavor, they're good with just about any sauce or seasoning — herby, sweet, or spicy — or with plain old salt and pepper. A succulent cut from the center of the loin.