#2 GARLIC LEMON CHICKEN |
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Boneless, skinless chicken breast cutlets marinated in a garlic, lemon, herbal sauce. This best seller is our #1 chicken recipe!
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BISON BURGERS / BUFFALO BURGERS |
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“Tastes like beef” with virtually no fat, cholesterol, or carbs. 100% pure bison meat. (Be sure not to overcook; they’re extremely lean).
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CHICKEN BREAST CUTLETS |
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Golden corn-fed chicken breast cutlets completely cleaned, trimmed, and individually packaged. Choose between our 4 or 6 oz. cutlets.
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CHICKEN CAPRI |
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Fully cooked, boneless, skinless, chicken breast cutlets with an authentic Italian marinade, and seasoned with oregano, parmesan, and garlic. Low carb. Low fat!
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CHICKEN FAJITA STRIPS |
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Boneless, skinless chicken breast strips lightly marinated and grilled. Great for salads, stir-fry and fajitas. Fully cooked.
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CHICKEN FINGERS (GRILLED) |
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Real chicken fingers made from the finest breast tenderloins lightly marinated with a natural grill seasoning. This low carb chicken finger is fully cooked and ready to serve in minutes. Can be used as a main entre', appetizer or high protein snack. Fully cooked. Heat and serve.
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CHILEAN SEA BASS FILLETS |
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Skinless, boneless Chilean sea bass fillets. Sweet, juicy, and almost buttery in flavor.
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(The absolute finest!) Corn-fed, beautifully marbled center cut filet mignon steak aged to perfection for tenderness, and completely trimmed so that there is no waste.
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Each tail of the tenderloin completely trimmed. Unbelievably soft with no waste. Can be marinated, grilled, pan-fried, or broiled.
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FLANK STEAK |
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Bold and beefy in flavor, large and lean flank steak. These fill a whole plate. Marinate or season.
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HALIBUT FILLETS |
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Alaskan halibut fillets that are very mild, juicy and medium in texture.
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KING CRAB LEGS |
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Colossal giants imported from Russia. Their size is 6-9. Each of these king crab legs are nearly one whopping pound.
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MAHI MAHI (THE PERFECT FISH FOR ANY GRILLING RECIPES) |
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Boneless, skinless Hawaiian delicacy. Mahi Mahi is a fish that is mild and firm in texture. Ideal for grilling and blackening recipes.
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MEDITERRANEAN CHICKEN BREAST CUTLETS |
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Boneless, skinless chicken breast cutlets marinated with olive oil, oregano, parsley, basil, rosemary and garlic. This is our finest Southern European recipe.
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ORANGE ROUGHY |
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Imported from New Zealand, orange roughy is a snow-white, flakey, mild fish.
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PORK CHOP (BONELESS) |
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Thick and juicy midwestern corn-fed pork chops without the bone. All center cut white meat.
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SALMON (NORWEGIAN) |
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Skinless, boneless, farm-raised North Atlantic salmon fillets. Mild, juicy and naturally sweet in flavor.
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SALMON (WILD CAUGHT COHO) |
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Wild caught Coho salmon is extremely lean, high in Omega 3 fatty acids, and more earthy in flavor than its farm-raised cousin. Because it is very lean, it cooks quicker. Reduce cooking time accordingly and do not overcook.
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SALMON (WILD CAUGHT SOCKEYE) |
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Wild caught sockeye salmon is extremely lean, high in omega 3 fatty acids and extremely flavorful. Because it is very lean, it cooks very quickly. Do not overcook.
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SCALLOPS (COLOSSAL U10 DRY FROZEN) |
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Real scallops (not punchouts), about the size of a silver dollar and approximately 1.6 ounces per piece. They don’t float in a bowl of solution designed to fluff-up the size. These scallops are naturally big; therefore, they do not shrink as much after cooking.
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SEAWEED SALAD |
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Completely washed and seasoned with a tantalizing dressing of soy sauce, sesame oil and sesame seeds. The perfect compliment to any seafood or beef entre'.
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SHRIMP (COLOSSAL UNCOOKED) |
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Imported from “Jurassic Park,” these humongous size 8-12 shrimp are peeled, cleaned, and deveined with just a nub of a tail to hold. Perfect for the grill or boil for a shrimp cocktail.
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SHRIMP (LARGE COOKED) |
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“Not the little baby shrimp from the grocery store.” These big guys average almost one ounce per shrimp even after being cooked. Size 16-20, already cooked, cleaned, deveined, delicious, and delivered.
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SHRIMP (LARGE UNCOOKED) |
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Peeled, cleaned, and deveined with only a nub of a tail to hold. These size 16-20 shrimp are perfect for any recipe.
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SWORDFISH STEAKS |
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Mild sashimi grade swordfish steak perfect for the grill, broiler, or skillet.
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TILAPIA FILLETS |
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Mild white tilapia fillets can used in virtually any recipe.
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TUNA (ALBACORE) |
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As impressive as the Ahi tuna but Albacore tuna is blond in color.
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TUNA STEAKS (AHI) |
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Crimson color, skinless, boneless, Grade AA ahi tuna steaks. Popular in five star restaurants.
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VEAL CUTLETS / MEDALLIONS |
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Trimmed and pounded veal cutlets selectively cut from the upper portion of the leg (Grade #1). Perfect for any veal marsala, scallopini, parmigiana, oscar or saltimbocca recipes.
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