Bones & Organs

2 to 4 lb. avg., 2 Frames | Perfect for light, collagen-rich broth

1 lb. Chub | Whole-animal ground chicken for everyday cooking

1 to 1.5 lb. avg. | A mild, versatile organ for everyday cooking

1 to 1.5 lb. avg. | A firm, flavorful organ for simple cooking

1 to 1.5 lb. avg. | Naturally rich in collagen for broth and stock

1 to 2 lb. avg. | A mild, versatile organ for everyday cooking

2 lb. avg.| A firm, flavorful organ for simple cooking

2 to 4 lb. avg | Classic cut for braising and rich broth

3.0-4.0 lb. avg. | High-collagen bones for long-simmered broth

Vacuum sealed pack, approx. 2–2.5 lb (avg 2.1 lb)

Vacuum sealed pack, approx. 5 lb

Vacuum sealed pack, approx. 1 lb (avg 1.04 lb)

Vacuum sealed pack, approx. 0.5 lb

Vacuum sealed beef tongue, approx. 2 lb to 3 lb avg

Vacuum sealed pack, approx. 1.5–2 lb (avg 1.83 lb)

1.6 lb. avg. | Traditionally rendered for cooking and frying

1 lb. avg. Sliced | Traditionally eaten in small, nutrient-dense portions

22-28 oz avg. 2 Shanks | Rich, bone-in cut for slow cooking

7 oz. Avg. | A traditional mix for nose-to-tail cooking

5 oz. Avg. | Traditionally used in stews and slow cooking

2 Testicles | A traditional cut for adventurous cooking