- No Nitrites or nitrates added
- Fully cooked - just heat and serve
- Gluten-free
Pulled Angus Beef
Slow smoked over real hardwood, hand pulled and combined with a sweet and tangy Memphis-style barbecue sauce, dinner can be on the table in minutes. Just heat and serve. Slow smoked over real hardwood, hand pulled and combined with a sweet and tangy Memphis-style barbecue sauce, dinner can be on the table in minutes. Just heat and serve.
• Now in a compostable container
• No nitrites or nitrates added
• Slow smoked over real hardwood, hand pulled
• Fully cooked—just heat and serve
Ingredients
Beef, water, sea salt, vinegar, rosemary extract
Sauce: Sugar, water, tomato paste, distilled vinegar, corn starch, less than 2% of salt, pineapple juice concentrate, cultured dextrose, natural smoke flavor, molasses, ground red pepper, dried garlic, tamarind, natural flavor, spices
Cooking Instructions
PREPARATION: If frozen, thaw in refrigerator overnight.
MICROWAVE: Remove paper sleeve from exterior of tray. Remove pouch from tray and cut a small slit in the top of the film. Place the pouch back into the microwaveable tray and loosely cover with a paper towel.
STOVE TOP: Fill a 2-quart pot 3/4 full with water. Bring to a boil. Place sealed pouch into the boiling water. Boil for 14 to 15 1/2 minutes or until heated through. Remove from boiling water and allow to sit for 1 minute before serving – Package will be HOT.
CONVENTIONAL OVEN: Preheat oven to 350°F. Remove meat and sauce from
Grass-Fed Angus Pulled Beef
Angus Grass Fed Beef that is slow smoked over real hard wood and hand pulled for a quick heat and serve meal option. Real Applewood smoke and minimal ingredients highlights rich beefy taste. Convenience item for your shoppers, add to a recipe, combine with your favorite barbecue sauce or simply heat and serve.
• No nitrites or nitrates added
• No added sugar, no sauce added
• Fully cooked—just heat and serve
Ingredients
Grass-fed beef, water, sea salt, vinegar, rosemary extract.
Cooking Instructions
PREPARATION: If frozen, thaw in refrigerator overnight.
MICROWAVE: Remove pulled pork from the package. Place meat
STOVE TOP: Heat a skillet over medium heat. Remove meat from the
CONVENTIONAL OVEN: Preheat oven to 350°F. Remove meat from
Applewood Smoked Pulled Pork
• Now in a compostable container
• No nitrites or nitrates added
• Slow smoked over real hardwood, hand pulled
• Fully cooked—just heat and serve
• Gluten-free
Ingredients
Pork, water, sea salt, rosemary extract.
Cooking Instructions
PREPARATION: If frozen, thaw in refrigerator overnight.
MICROWAVE: Remove pulled pork from the package. Place meat
STOVE TOP: Heat a skillet over medium heat. Remove meat from the
CONVENTIONAL OVEN: Preheat oven to 350°F. Remove meat from
Pulled Pork with Barbecue Sauce
Whole muscle heritage pork is slow smoked over real hardwood, hand pulled, then combined with our traditional barbecue sauce. Its sweet and tangy Memphis-style flavor is loved by kids and adults alike. Each Pulled Pork with Barbecue Sauce comes with a reusable microwavable container, making this an easy heat and serve meal.
- 1 pack per unit
- Fully cooked
- Hand-pulled whole muscle pork
- Gluten-free
- Weight: 14oz.
Ingredients
Pork, water, sea salt. SAUCE: Water, sugar, tomato paste, vinegar, corn syrup, modified food starch, salt, pineapple juice concentrate, cultured dextrose, natural smoke flavor, caramel color, molasses, spices, cayenne pepper, garlic powder, tamarind, natural flavor.
Cooking Instructions
If frozen, thaw in refrigerator overnight.
MICROWAVE: Remove paper sleeve from the exterior of the tray. Remove pouch from the tray and cut a small slit in the top of the film. Place the pouch back into the microwavable tray and loosely cover with a paper towel. Microwave from 4 to 4-1/2 minutes on HIGH. Remove from microwave and allow to sit for 1 minute before serving – Package will be HOT.
STOVE TOP: Fill a 2-quart pot 3/4 full with water. Bring to a boil. Place sealed pouch into the boiling water. Boil for 14 to 15-1/2 minutes or until heated through. Remove from boiling water and allow to sit for 1 minute before serving – Package will be HOT.
CONVENTIONAL OVEN: Preheat oven to 350ºF. Remove meat and sauce from pouch and place in the tray. Place tray on a lined baking sheet and place in oven. Cook for 20-28 minutes or until heated through.
St. Louis-Style Pork Ribs with Barbecue Sauce – Available in Full Slab and Half Slab
St. Louis-Style Pork Ribs with Barbecue Sauce – Available in Full Slab and Half Slab
Our St. Louis-style Barbecue Pork Ribs are dry-rubbed by hand using a mixture of sugars, salt, and spices to season and tenderize the meat for depth of flavor. The pork ribs are then slow cooked over hickory and finished with delicious BBQ sauce, making them a cinch to prepare at home.
- Fully cooked
- No MSG
- Gluten-free
- Full slab weight: 3.1 lb. (avg)
- Half slab weight: 1.7 lb. (avg)
Ingredients
Pork spareribs seasoned with brown sugar, sea salt, spices, dehydrated onion, garlic. Sauce: water, sugar, tomato paste, vinegar, corn syrup, modified food starch, salt, pineapple juice concentrate, cultured dextrose, natural smoke flavor, caramel color, molasses, spices, cayenne pepper, garlic powder, tamarind, natural flavor.
Cooking Instructions
If frozen, defrost before heating. Heat times may vary*.
OVEN: Remove the ribs from the bag and place in a baking pan. Loosely cover the pan with foil and bake at 350ºF for 30 minutes*. Baste ribs with extra sauce. For more tender results, wrap ribs securely with foil and cook for 40 minutes*.
GRILL: Grill on medium heat until heated on both sides, about 7 minutes per side*. Baste ribs with extra sauce.
MICROWAVE: Remove wrapping film. Cut a slit in the top of the bag and microwave on HIGH power. Heat time: Approximately 4 to 7 minutes for 1.5lb. rack, 7 to 10 minutes for 2.5 lb. rack*.
Our Heritage Breeds
We select hogs from a cross of heritage breeds including Duroc, Chester White, and Berkshire. This combination provides ideal characteristics to raise our hogs the traditional way, such as:
- Exceptional mothering for their young, which provides a nurturing environment.
- A natural hardiness for outdoor pasture-raising – their natural habitat.
- Extraordinary marbling, which contributes to juicy, tender pork.