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  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Supremo Italiano(R) Brand, Veal & Beef Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 5 Each, 5 Pound Box (25 Pounds), Average $9.56 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASE $$

    • *** Special Order ***: Frozen, Supremo Italiano® Brand, Beef & Veal Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 10 Each, 2.5 Pound Packages (25 Pound Box) @ $9.56 per Pound ~ $239.00
    • *** Average Price per Pound Reduced from $11.26 to $9.56 ***
    • Due to Young Age of Calf, the Provided Veal Meat is Extremely Tender & More Expensive
    • Keep Individual Bags Frozen at -4° F or Below
    • Cooking Method: Stove- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** VEAL IS EXTREMELY LEAN, DO NOT OVERCOOK ***
    • Pre-Heat Stove to Medium Heat, Add Black or Pink Himalayan Salt to 2 Quarts of Water
    • Add Tortellacci to Boiling Water, Place Unsalted Butter, Shallots, & Optional Veal Scallopini/ Wiener Schnitzel into Skillet
    • Braise 3 – 6 Minutes, Add Heavy Cream, & Reduce Skillet Heat to Medium Low
    • Cook Ingredients for 5 Additional Minutes, Add Preferred Wine, Mozzarella Cheese, & Extra Virgin Olive, Grapeseed, or Truffle Oil for Flavoring
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove Tortellacci from Pot, Drain In Colander, & Remove Scallopini Mixture from Stove
    • Wrap Veal Scallopini with Foil, Rest 5 Minutes, & Remove Foil from Scallopini
    • Combine Tortellacci & Scallopini Mixture into Large Serving Bowl
    • Cover Mixture with Foil Again & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Wiener Schnitzel at 45° Angle for Incredible Juiciness
    $239.00$281.50
  • **** 12% Discount, Frozen, Spectacular Summer Cookout Combo Package; Supremo Italiano(R) Brand, Veal & Beef Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 4 Each, 5 Pound Box (20 Pounds), Average $9.90 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Supremo Italiano® Brand, Beef & Veal Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 8 Each, 2.5 Pound Packages (20 Pound Box) @ $9.90 per Pound ~ $198.00
    • *** Average Price per Pound Reduced from $11.26 to $9.90 ***
    • Due to Young Age of Calf, the Provided Veal Meat is Extremely Tender & More Expensive
    • Keep Individual Bags Frozen at -4° F or Below
    • Cooking Method: Stove- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** VEAL IS EXTREMELY LEAN, DO NOT OVERCOOK ***
    • Pre-Heat Stove to Medium Heat, Add Black or Pink Himalayan Salt to 2 Quarts of Water
    • Add Tortellacci to Boiling Water, Place Unsalted Butter, Shallots, & Optional Veal Scallopini/ Wiener Schnitzel into Skillet
    • Braise 3 – 6 Minutes, Add Heavy Cream, & Reduce Skillet Heat to Medium Low
    • Cook Ingredients for 5 Additional Minutes, Add Preferred Wine, Mozzarella Cheese, & Extra Virgin Olive, Grapeseed, or Truffle Oil for Flavoring
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove Tortellacci from Pot, Drain In Colander, & Remove Scallopini Mixture from Stove
    • Wrap Veal Scallopini with Foil, Rest 5 Minutes, & Remove Foil from Scallopini
    • Combine Tortellacci & Scallopini Mixture into Large Serving Bowl
    • Cover Mixture with Foil Again & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Wiener Schnitzel at 45° Angle for Incredible Juiciness
    $198.00$225.20
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Supremo Italiano(R) Brand, Veal & Beef Tortellacci (Overstuffed Tortellini) Pasta: 3 Each, 5 Pound Box (15 Pounds), Average $10.14 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Supremo Italiano® Brand, Beef & Veal Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 6 Each, 2.5 Pound Packages (15 Pound Box) @ $10.14 per Pound ~ $152.00
    • *** Average Price per Pound Reduced from $11.26 to $10.14 ***
    • Due to Young Age of Calf, the Provided Veal Meat is Extremely Tender & More Expensive
    • Keep Individual Bags Frozen at -4° F or Below
    • Cooking Method: Stove- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** VEAL IS EXTREMELY LEAN, DO NOT OVERCOOK ***
    • Pre-Heat Stove to Medium Heat, Add Black or Pink Himalayan Salt to 2 Quarts of Water
    • Add Tortellacci to Boiling Water, Place Unsalted Butter, Shallots, & Optional Veal Scallopini/ Wiener Schnitzel into Skillet
    • Braise 3 – 6 Minutes, Add Heavy Cream, & Reduce Skillet Heat to Medium Low
    • Cook Ingredients for 5 Additional Minutes, Add Preferred Wine, Mozzarella Cheese, & Extra Virgin Olive, Grapeseed, or Truffle Oil for Flavoring
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove Tortellacci from Pot, Drain In Colander, & Remove Scallopini Mixture from Stove
    • Wrap Veal Scallopini with Foil, Rest 5 Minutes, & Remove Foil from Veal Scallopini Cutlet
    • Combine Tortellacci & Wiener Schnitzel Mixture into Large Serving Bowl
    • Cover Mixture with Foil Again & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Scallopini at 45° Angle for Incredible Juiciness
    $152.00$168.90
  • **** 8% Discount, Frozen, Spectacular Summer Cookout Combo Package; Supremo Italiano(R) Brand, Veal & Beef Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 2 Each, 5 Pound Box (10 Pounds), Average $10.40 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Supremo Italiano® Brand, Beef & Veal Tortellacci (Overstuffed Tortellini) Pasta, Boneless: 4 Each, 2.5 Pound Packages (10 Pounds) @ Average $10.40 per Pound ~ $104.00
    • *** Average Price per Pound Reduced from $11.26 to $10.40 ***
    • Due to Young Age of Calf, the Provided Veal Meat is Extremely Tender & More Expensive
    • Keep Individual Bags Frozen at -4° F or Below
    • Cooking Method: Stove- Dry/ Moist Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** VEAL IS EXTREMELY LEAN, DO NOT OVERCOOK ***
    • Pre-Heat Stove to Medium Heat, Add Black or Pink Himalayan Salt to 2 Quarts of Water
    • Add Tortellacci to Boiling Water, Place Unsalted Butter, Shallots, & Optional Veal Scallopini/ Wiener Schnitzel into Skillet
    • Braise 3 – 6 Minutes, Add Heavy Cream, & Reduce Skillet Heat to Medium Low
    • Cook Ingredients for 5 Additional Minutes, Add Preferred Wine, Mozzarella Cheese, & Extra Virgin Olive, Grapeseed, or Truffle Oil for Flavoring
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove Tortellacci from Pot, Drain In Colander, & Remove Scallopini Mixture from Stove
    • Wrap Veal Scallopini with Foil, Rest 5 Minutes, & Remove Foil from Veal Wiener Schnitzel
    • Combine Tortellacci & Scallopini Mixture into Large Serving Bowl
    • Cover Mixture with Foil Again & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil & Cut Veal Scallopini/ Wiener Schnitzel at 45° Angle for Incredible Juiciness
    $104.00$112.60
  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Ground Veal, Boneless: 5 Each, 10 Pound Box (50 Pounds), Average $5.84 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Other Primal Cut: Veal, Ground Veal (For Meatballs & Patties), Boneless: 5 Each, 10 Pound Box (50 Pounds) @ Average $5.84 per Pound ~ $292.00:
    • *** Average Price per Pound Reduced from $6.89 to $5.84 ***
    • Keep Box(es) Frozen at -4° F or Below
    • Cooking Method: Stove Top- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $292.00$344.50
  • **** 12% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Ground Veal, Boneless: 4 Each, 10 Pound Box (40 Pounds), Average $6.05 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Other Primal Cut: Veal, Ground Veal (For Meatballs & Patties), Boneless: 4 Each, 10 Pound Box (40 Pounds) @ Average $6.05 per Pound ~ $242.00:
    • *** Average Price per Pound Reduced from $6.89 to $6.05 ***
    • Keep Box(es) Frozen at -4° F or Below
    • Cooking Method: Stove Top- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $242.00$275.60
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Ground Veal, Boneless: 3 Each, 10 Pound Box (30 Pounds), Average $6.20 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Other Primal Cut: Veal, Ground Veal (For Meatballs & Patties), Boneless: 3 Each, 10 Pound Box (30 Pounds) @ Average $6.20 per Pound ~ $186.00:
    • *** Average Price per Pound Reduced from $6.89 to $6.20 ***
    • Keep Box(es) Frozen at -4° F or Below
    • Cooking Method:  Stove Top- Dry Heat & Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $186.00$206.70
  • **** 8% Discount, Frozen, Spectacular Summer Cookout Combo Package; Veal, Ground Veal, Boneless: 2 Each, 10 Pound Box (20 Pounds), Average $6.35 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$

    • *** Special Order ***: Frozen, Other Primal Cut: Veal, Ground Veal (For Meatballs & Patties), Boneless: 2 Each, 10 Pound Box (20 Pounds) @ Average $6.35 per Pound ~ $127.00:
    • *** Average Price per Pound Reduced from $6.89 to $6.35 ***
    • Keep Box(es) Frozen at -4° F or Below
    • Cooking Method:  Stove Top- Dry Heat &Cooking Instructions:
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $127.00$137.80
  • **** 15% Discount, Frozen & Refrigerated, Spectacular Summer Cookout Combo Package; 26 Lamb, Veal, Angus Beef, Seafood, & Chicken Cut Products; Mixed, Bone In & Boneless: 54.75 Pounds, Average $7.24 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN BUYING ANOTHER $200+ COMBO PACK $$
    • **** 26 ANGUS BEEF, CHICKEN, LAMB, SEAFOOD, & VEAL CUTS FOR THE SPECTACULAR SUMMER COOKOUT COMBO PACKAGE: ****

    • Lamb: Frozen, (1) Imported, 8-Way Cut, 10 Pieces: (2) Fore Shanks; (2) Square Cut Shoulders; (2) Bone-In Split Loins; (2) Bone-In Cap On Racks; & (2) Semi-Boneless Legs: 28+ Pounds @ Average $8.98 per Pound ~ $251.44 (Random Weight & Price Adjusted upon Delivery) 
    • Veal: Frozen, (7) About 7.1 Pounds 80/ 20, Ground Veal Patties, Boneless: 7.155 Pounds @ $10.99 per Pound ~ $78.73
    • Angus Beef: Frozen, (1) 2 Pack, NY Strip Steak, Boneless: 1.41 Pounds @ $13.20 per Pound ~ $18.61;
    • Frozen, (1) 4 Pack, Ribeye (Delmonico), Boneless: 3.185 Pounds @ $13.59 per Pound ~ $43.29;
    • Seafood: Frozen, (2) 5 Pound Boxes, Viking® Brand, Krispy, Breaded, 4 Oz Fillets, Whiting (Hake), Boneless, 40 Count per 10 Pounds @ $4.78 per Pound ~ $47.80; and
    • Chicken: Refrigerated, (1) 5 Pound Tub, Packer Avenue® Brand, White Meat, Chicken Salad, Boneless: 5 Pounds @ $5.40 per Pound ~ $27.00
    • *** TOTAL COMBO PACKAGE WEIGHT: 54.75 ***
    • **** AVERAGE PRICE PER POUND REDUCED FROM $8.53 TO: $7.24 ****
    • Lamb: Frozen, Imported, 8-Way Cut, 10 Pieces, Boneless: Shelf Life: 20 Weeks at -4° F or Below
    • Veal: Younger than 1 Year Old Calf: Milk & Grain Fed Blend
    • *** Due to Young Age of Calf, Provided Meat is Extremely Tender & More Expensive ***
    • Keep Cry-O-Vac Bag Frozen until 4/29/2020 at -4° F or Below
    • 100% All Natural: Minimally Processed & No Artificial Ingredients
    • Product of MD- USA Family Farm
    • Veal Cuts Food Preparation:
    • Stove- Dry Heat & Thaw in Refrigerator 34° F – 40° F Overnight on Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium & Provide Mixture with Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    • Angus Beef: Angus Cattle Aged 18 – 30 Months: Corn, Grass, & Wheat Fed Blend
    • *** Angus Beef Meat is Much More Tender, Flavorful, Leaner, Juicier, & Finely Marbled, so More Expensive ***
    • Keep Cry-O-Vac Bag Frozen until 4/23/2020 at -4° F or Below
    • Environmental Protections:  Shade Structures Provided
    • Family Farmed:  Entire Life on Farm until Beef Cattle Taken to Slaughterhouse
    • No Crowding:  Mounds in Pens Provide Cattle with Dry Spots to Lie
    • Pasture Raised: Beef Cattle Receives Supplemental Grains, Both during the Grazing Season & into Winter Months
    • 100% All Natural:  Minimally Processed & No Artificial Ingredients
    • Product Of MD- USA
    • Cooking Method:  Grill/ Stove Top & Cooking Instructions:
    • *** ANGUS BEEF IS VERY LEAN & TENDER, DO NOT OVERCOOK ***
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • Room Temperature 30 Minutes, Cook 10 – 12 Minutes to 135° F, Medium Rare for Angus NY Strip & Delmonico Steak or Longer for Desired Doneness
    • Seafood: Frozen, Viking® Brand, Krispy, Breaded, Whiting (Hake), Boneless: Shelf Life: Indefinitely, Frozen at 0° F
    • Chicken: Refrigerated, Packer Avenue® Brand: White Meat Chicken Salad, Boneless: Shelf Life: 24-30 Days to Use By Package Sell By Date & Keep Refrigerated 34° F – 38° F
    $396.00$466.80
  • **** 15% Discount, Frozen & Refrigerated, Spectacular Summer Cookout Combo Package; 27 Angus Beef, Chicken, Lamb, Seafood, & Veal Products; Mixed, Bone In & Boneless: Total Combo Weight: 51.525 Pounds, Average $7.26 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN BUYING ANOTHER $200+ COMBO PACK $$
    • **** 27 ANGUS BEEF, CHICKEN, LAMB, SEAFOOD, & VEAL CUTS FOR THE SPECTACULAR SUMMER COOKOUT COMBO PACKAGE: ****

    • Angus Beef: Frozen, (1) 3 Pack, NY Strip Steak, Boneless: 1.655 Pounds @ $13.21 per Pound ~ $21.85
    • Frozen, (6) About 2 Pound Packages, Ground Angus Beef, Boneless: 10.615 Pounds @ $7.99 per Pound ~ $84.80
    • Chicken:  Frozen, (2) Expresco® Brand, Mediterranean Chicken Breast Skewers, Boneless: 36 Count per 5.625 Pound Box @ $12.80 per Pound ~ $72.00
    • Frozen, (2) 5 Pound Boxes, Pilgrim’s Pride®, Super Chik’n® Brand, Chicken, Breaded, 8 Piece, Cut Up, Fully Cooked, Boneless: 32-36 Count per 10 Pound Box @ $6.60 per Pound ~ $66.00
    • Refrigerated, (2) 5 Pound Tubs, Packer Avenue® Brand, White Meat Chicken Salad, Boneless: 10 Pounds @ $5.40 per Pound ~ $54.00
    • Lamb: Frozen, (2) 16-20 Oz Package, Frenched, Rib Rack, Product of New Zealand, Bone In: 32-40 Oz (2-2.25 Pounds) @ $18.81 per Pound ~ $37.62
    • Seafood: Frozen, (3) 2 Pound Bags, Shrimp, Raw, Deveined, Peeled, & Tail-On, Boneless: 126/150 Count per 6 Pounds @ $7.01 per Pound ~ $42.06
    • Veal: Frozen, (7) About 5.63 Pounds 80/ 20 Ground Veal Patties, Boneless: 5.63 Pounds @ $11.09 per Pound ~ $62.42
    • *** TOTAL COMBO PACKAGE WEIGHT: 51.525 & AVERAGE PRICE PER POUND REDUCED FROM $8.56 TO: $7.26 ****
    • Angus Beef: Angus Cattle Aged 18 – 30 Months: Corn, Grass, & Wheat Fed Blend
    • *** Angus Beef Meat is Much More Tender, Flavorful, Leaner, Juicier, & Finely Marbled, so More Expensive ***                                                                                                                         
    • Keep Cry-O-Vac Bag Frozen until 4/23/2020 at -4° F or Below
    • Environmental Protections:  Shade Structures Provided
    • Family Farmed:  Entire Life on Farm until Beef Cattle Taken to Slaughterhouse
    • No Crowding:  Mounds in Pens Provide Cattle with Dry Spots to Lie
    • Pasture Raised:  Beef Cattle Receives Supplemental Grains, Both during the Grazing Season & into Winter Months
    • 100% All Natural: Minimally Processed & No Artificial Ingredients
    • Product Of MD- USA
    • Cooking Method:  Grill/ Stove Top- Dry Heat & Cooking Instructions:
    • *** ANGUS BEEF IS VERY LEAN & TENDER, DO NOT OVERCOOK ***
    • Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • Room Temperature 30 Minutes & Cook 10 – 12 Minutes
    • Heat to 135° F, Medium Rare for Angus NY Strip Steaks or Longer for Desired Doneness, & 160° F, Well Done for Angus Ground Beef
    • Chicken: Expresco(R) Brand: Mediterranean Chicken Breast Skewers, Shelf Life: See Package Use or Sell By Date, Frozen from 10° F to -10° F
    • Pilgrim’s Pride(R) Super Chik’n(R) Brand: Chicken, Breaded, 8 Piece, Cut Up, Fully Cooked, Shelf life: 365 Days & Frozen from 10° F to -10° F
    • Packer Avenue (R) Brand: White Meat Chicken Salad, Shelf Life: 24-30 Days to Use By Sell Date & Keep Refrigerated 34° F – 38° F
    • Lamb: Frenched, Rib Rack, Product of New Zealand: Shelf Life: 20 Weeks at -4° F or Below
    • Seafood: 2 Pound Bags, Shrimp, Raw, Deveined, Peeled, & Tail-On, Shelf Life: Indefinitely while Frozen at 0° F
    • Veal: Younger than 1 Year Old Calf: Milk & Grain Fed Blend                                                  
    • *** Due to Young Age of the Calf, Provided Meat is Extremely Tender & More Expensive, Especially when Milk Fed ***                                                                                 
    • Keep Cry-O-Vac Bag Frozen until 4/29/2020 at -4° F or Below                                
    • 100% All Natural:  Minimally Processed & No Artificial Ingredients                                   
    • Product of MD- USA Family Farm                                                                                                
    • Veal Cut Food Preparations:                                                                                                  
    • Stove Top- Dry Heat & Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium & Provide Mixture of Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil to Enjoy Incredible Juiciness of Veal Patties
    $374.00$440.75
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; 20 Veal Products; Mixed, Bone In & Boneless: Total Combo Weight: 21.235 Pounds, Average $11.92 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$$ QUALIFIES FOR 30% DISCOUNT WITH ANOTHER $200+ COMBO PACK PURCHASE $$$
    • **** 20 VEAL CUTS FOR THE SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****

    • FROZEN:
    • (1) Shoulder Chuck Roast, Boneless: 3.73 Pounds ~ 48.99
    • (1) Shoulder Arm Roast, Bone In: 2.11 Pounds ~ $23.19
    • (1) Top Round (London Broil) Roast, Boneless: 1.03 Pounds ~ $11.28
    • (5) About 5.5 Pounds 80/ 20 Ground Veal Patties, Boneless: 5.52 Pounds ~ $60.66
    • (1) 2 Pack, Short Ribs, Bone In: 1.815 Pounds ~ $34.47
    • (2) Loin Chops, Bone In: 2.14 Pounds ~ $36.36
    • (3) Chuck Tender Chops, Boneless: 1.205 Pounds ~ $18.07
    • (2) Chuck Eye of Round Chops, Boneless: 1.485 Pounds ~ $14.83
    • (1) Top Round Cutlet Chops, Bone In: 1.13 Pounds ~ $13.55
    • (1) Ribeye (Delmonico) Chops, Boneless: 0.575 Pounds ~ $11.49
    • (1) Skirt Chops, Boneless: 0.495 Pounds ~ $8.41
    • **** TOTAL WEIGHT: 21.235 & AVERAGE PRICE PER POUND REDUCED FROM $13.25 TO $11.92 ****
    • Younger than 1 Year Old Calf: Milk & Grain Fed Blend
    • Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially when Milk Fed
    • Use or Keep Cry-O-Vac Bag Frozen until 4/29/2020 at -4° F or Below
    • 100% All Natural:  Minimally Processed & No Artificial Ingredients
    • Product of MD- USA Family Farm
    • Veal Cut Cooking Preparations:
    • Stove- Dry Heat & Thaw in Refrigerator from 34°  F – 40° F Overnight on a Plate to Avoid Possible Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $253.00$281.30
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package: 21 Veal Products; Mixed, Bone In & Boneless: Total Combo Weight: 30.57 Pounds, Average $10.15 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
    • **** 21 VEAL CUTS FOR THE SPECTACULAR SUMMER COOKOUT COMBO PACKAGE: ****

    • Veal, Frozen:
    • (1) Stew Meat, Boneless: 10 Pound Box ~ $68.80
    • (7) About 7.7 Pounds 80/ 20 Ground Veal Patties, Boneless: 7.70 Pounds ~ $84.62
    • (1) Cross Cut (Osso Bucco), Bone In: 2.325 Pounds ~ $37.17
    • (3) Short Ribs, Bone In: 0.69 Pounds ~ $13.16
    • (2) Loin Chops, Bone In: 2.34 Pounds ~ $39.76
    • (1) Sirloin Tip Chops, Bone In: 1.03 Pounds ~ $17.50
    • (2) Chuck Eye of Round Chops, Boneless: 1.085 Pounds ~ $10.84
    • (2) Rump Roast, Boneless: 2.38 Pounds ~ 40.44
    • (1) Shoulder Arm Roast, Bone In: 2.065 Pounds ~ $22.69
    • (1) Top Round (London Broil) Roast, Boneless: 0.955 Pounds ~ $10.46
    • *** COMBO PACKAGE WEIGHT: 30.57, AVERAGE PRICE PER POUND REDUCED FROM $11.30 TO: $10.15 ****
    • Younger than 1 Year Old Calf:  Milk & Grain Fed Blend
    • Due to the Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive, Especially when Milk Fed
    • Use or Keep Cry-O-Vac Bag Frozen until 4/29/2020 at -4° F or Below
    • 100% All Natural: Minimally Processed & No Artificial Ingredients
    • Product of MD- USA Family Farm
    • Veal Cuts Food Preparations:
    • Stove Top- Dry Heat & Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Leakage
    • *** DO NOT OVERCOOK ***
    • *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
    • Room Temperature 30 Minutes, Heat Skillet to High, & Adding Extra Virgin Olive, Grapeseed, or Truffle Oil
    • Sear Meat 4 Minutes per Side, Add Desired Herbs/ Spices, & Flavorings upon Veal Meat
    • Reduce Heat to Medium, Sauté while Combining Stew Meat, & Additional Herbs/ Spices until Brown
    • Cook to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Wrap with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
    • Remove Foil, Cut Stew Meat at 45° Angle for Incredible Juiciness or Add Veal Stew Meat to Desired Dish
    $310.00$345.24

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