BREED BOX #1: HAMBURGERS, PORTERHOUSE PORK CHOPS & WHOLE CHICKEN — NOW 20% OFF
$99.00
Product
Hamburgers, Porterhouse Pork Chops & Whole Chicken
Three versatile cuts that each feed 3-4 people
Additional discounts cannot be applied to sale items. Sale products must ship immediately.
Whole Heritage Chicken, one 4-5lb, Plymouth Rock
Hamburgers, four 8 oz patties, Wagyu
Porterhouse Pork Chops, two 14 oz chops, Red Wattle
Plymouth Rock Chicken
Standardbred chickens are slow-growing and pasture raised to 16 weeks, more than double the industry standard. Each chicken is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin. Good Shepherd chickens can be traced back over 100 years, are 100% antibiotic free, and are pasture raised. This is by far the juiciest, most flavorful bird on the market today.
Wagyu Burgers
The competition for the best burger blend is practically as American as the burgers themselves, and we are proud to say that our Wagyu burgers are hands-down the most popular burger we’ve ever carried! We are 100% sure that you will find this hamburger absolutely exquisite — the best burger you've ever tasted. Just give it a chance and you will be a convert forever!
Red Wattle Porterhouse Pork Chops
The porterhouse is truly a fantastic cut — the T-Bone of pork. Cut thick and marbled gorgeously, each piece includes both the tenderloin and loin section of the pig, making these chops a unique treat, easy to cook (just a few minutes on each side), and satisfying for even the most demanding meat lover!
Cooking
How to Prepare a Chop
1. Take the meat out of the refrigerator an hour prior to cooking.
2. Season liberally with salt and pepper on all sides.
3. Preheat a heavy bottomed pan over medium-high heat until just about smoking.
4. Add a tablespoon of oil and sear chops for 3-9 minutes on each side depending on its size. For pieces with a fat cap, try to render the fat on its edge for an additional few minutes. For larger cuts, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme, sage, or rosemary and baste for the final 3-5 minutes of cooking.
5. Cook until desired internal temperature is reached. (140-145℉ for pork)
6. Let rest for 3-5 minutes before carving.
How to Prepare Ground Meat
1. Drain the excess liquid from the package over the sink, remove the ground meat from the packaging, and pat dry.
2. Season with salt and pepper right before you begin cooking.
3. Heat canola oil in a hot pan. Once the pan is lightly smoking, carefully place the ground meat in the middle and begin breaking the meat apart. Continue to break the meat apart and allow the meat to brown on one side. Some ground meat is fattier — like pork and lamb — and may require some fat to be drained off as it's cooking.
4. Stir the ground meat carefully in the pan until it is cooked through. Drain and serve!
How to Prepare a Whole Chicken
1. Take the bird out of the refrigerator an hour prior to cooking.
2. Rub with olive oil or butter, season with salt, pepper, and your favorite herbs like rosemary and thyme. Roast in the middle of a 325°F oven.
3. Cook to an internal temperature of 155°F, remembering that the temperature will continue to rise after leaving the oven.
Calculate around 10 minutes per pound depending on the size of the bird in a 325°F oven.