Meats & Fowl
Our To-Table chefs care deeply about
- ranching and farming techniques that promote grassland regeneration and maintenance
- removal of unnatural antibiotics, herbicides, insecticides or genetic alteration
- and the practice of humane animal husbandry
Above all else, they care about real flavor. To-table meat selections include unique cuts from common livestock, common cuts from unique livestock, and non-traditional techniques. What are the non-traditional techniques? Examples include grass feeding or sumptuous processing and preparation - none of which can be easily found or the quality known without our chefs' vetting.
If you don't see a cut or type of meat you want, email us at info@to-table.com, and we will make the best effort to get it for you.
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Iberico Ham - Jamon Iberico
- Regular price
- $ 42.00
-
Jumbo Quail from Vermont
- Regular price
- $ 73.00
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Magret de Canard Boneless Duck Breast
- Regular price
- $ 39.00
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Pheasant
- Regular price
- $ 68.00
-
Poulet Blue - 10 lbs
- Regular price
- $ 290.00
-
Purebred Wagyu Flat Iron Steak
- Regular price
- $ 139.00
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Quail - Bandera - semi boneless or whole
- Regular price
- $ 160.00
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Quail Poppers (bacon wrapped around jalapenos)
- Regular price
- $ 145.00
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Rabbit - A European Staple (Lapin)
- Regular price
- $ 77.95
-
Standing Prime Rib Roasts
- Regular price
- $ 129.00
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Summer's Classic Foods
- Regular price
- $ 45.95
-
Tender & Delicious Capon Chicken
- Regular price
- $ 135.00
-
Tender and Fresh Goose
- Regular price
- $ 0.00
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Tenderized Octopus (Pulpo)
- Regular price
- $ 96.00
-
The Holiday Centerpiece - Hams and Lamb
- Regular price
- $ 119.00
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Veal - All Natural, Free Range and "Never Ever" Hormones or Antibiotics
- Regular price
- $ 89.50
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