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The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "t-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. 4 pieces serving, 10 oz.

Filet mignon (French for "cute fillet" or "dainty fillet" is a steak cut of beef taken from the smaller end of the tenderloin, orpsoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather 6 Pieces Serving 5 oz.

A hamburger also called a beef burger, hamburger sandwich, burger or hamburg is a sandwich consisting of one or more cooked patties of ground meat (usually beef) usually placed inside a sliced hamburger bun. hamburgers are often served with lettuce,bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. The term "burger" can also be applied to the meat patty on its own. quantity 18 pieces serving 6.7 oz.

The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the united states and canada it is also known as new york strip, strip loin, shell steak, or kansas city strip steak. In australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin .quantity 4 pieces serving 7 oz.

The strip steak is a type of cut of beef steaks. Internationally it is called a club steak. In the united states and Canada it is also known as new York strip, strip loin, shell steak, or Kansas city strip steak. In Australia it is known as a porterhouse steak or boneless sirloin. Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, although not so tender as the nearby rib eye or tenderloin. Quantity 4 pieces serving 7 oz.

The rib eye or ribeye also known as scotch fillet in australia and new zealand, is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsimuscle but also contain the complexes and spinalis muscles. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. Quantity 6 pieces serving 6 oz.

The sirloin steak is a steak cut from the back of the animal. In us butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which t-bone, porterhouse, and club steaks are cut.the sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. Quantity 8 pieces serving 5 oz.

The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion. In some fields, however, the term is used more narrowly, and may be restricted to caridean, to smaller species of either group, or to only the marine species. Quantity 1 package serving 32 oz.

The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, it may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion. In some fields, however, the term is used more narrowly, and may be restricted to cardiae, to smaller species of either group, or to only the marine species.. quantity 1 package serving 32 oz.

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft shell-crab ; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow carb. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in color in fertile crabs. Quantity 1 Package Serving 32 oz.

Flounder and sole fillets consist of clean, wholesome fillets processed and frozen in accordance with good commercial practice and maintained at temperatures necessary for their preservation. The fillets may be cut transversely or longitudinally into subunits. Quantity 1 package serving 48 oz.

Salmon is the common name for several species of fish in the family Salmonidae. Other fish in the same family are called trout. The difference between salmon and trout is sometimes said to be that salmon migrate and trout are resident, and that salmon spawn once and trout spawn many times, though these distinctions are not always strictly true. Salmon live along the coasts of both the North Atlantic and Pacific Ocean. Quantity 1 package serving 48 oz.

A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.

This is a quick and tasty way to make delicious broiled lobster tails. Yum. Keep an eye on them while they're in the oven so they don't burn.

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due almost the entire chicken being edible, and the ease of raising them. Quantity 8-10 pieces serving 6 oz.

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due almost the entire chicken being edible, and the ease of raising them. Quantity 8-10 Pieces Serving 6 oz.

Chicken tenders, also known as chicken fingers, chicken goujons, chicken strips or chicken fillets, are chicken meat prepared from the part of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).Chicken tenders are prepared by dipping chicken meat in a breading mixture and then deep frying them, in a manner similar to the preparation of schnitzel. Quantity 1 package serving 48 oz.

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due almost the entire chicken being edible, and the ease of raising them. Quantity 8-10 pieces serving 6 oz.

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due almost the entire chicken being edible, and the ease of raising them. Quantity 8-10 pieces serving 6 oz.

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due almost the entire chicken being edible, and the ease of raising them. Quantity : 8-10 pieces serving 6 oz.

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due almost the entire chicken being edible, and the ease of raising them. Quantity 8-10 pieces serving 6 oz.

Pork chops are suitable for roasting, grilling, or frying, but there are also recipes of stuffed pork chops. They can be used boneless or bone-in. There is a belief that bone-in chops taste better because bones make the meat juicier by retaining the moisture inside. Pork chops are usually cut between 1/2 inch and 2 inches thick. New and better breeding techniques for hogs have resulted in the ability to cook pork to a lower temperature. Quantity 6 pieces serving 6 oz.

Pork roasts are suitable for roasting, grilling, or frying, but there are also recipes of stuffed pork chops. They can be used boneless or bone-in. There is a belief that bone-in chops taste better because bones make the meat juicier by retaining the moisture inside. Pork chops are usually cut between 1/2 inch and 2 inches thick. New and better breeding techniques for hogs have resulted in the ability to cook pork to a lower temperature, about 145°F, and still allow the meat to be consumed safely.

The pork tenderloin also in some countries called pork fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain not seasoned and flavored with a marinade. As with all quadruped, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion. Quantity 6 pieces serving 8 oz.

A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from pork. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Quantity 8.