Classic Meats Sampler

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Product Information


Try three varieties of finest quality, humanely raised meats in a single box.

Grass Fed & Pasture Raised Beef & Lamb

Silver Fern Farms Angus Beef and Ovation Chef Ready Lamb are both 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.

Because of New Zealand's moderate climate, Silver Fern Farms cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.

Organic, Free Range Chicken

Shenandoah Valley Organic Chicken is certified Organic, Non-GMO, and Humane. Their chickens are raised free range without antibiotics or animal byproducts on vegetarian feed. They have a GAP Level 3 rating – a measure of humane animal treatment that is significantly higher than a lot of chicken on the market.


Store these meats in your freezer until you’re ready to use them, then thaw what you want to cook.

Thawing tips


These cuts can all be prepared similarly to their conventionally-raised counterparts, though they may cook more quickly as cuts from animals raised free range/on pasture tend to be lower fat.

Preparing the Strip Steaks:

Strip steaks are delicious grilled, pan roasted or broiled and simply seasoned at the table with freshly ground black pepper and sea salt. They are sometimes paired with sauces, particularly those involving red wine, mushrooms, pan drippings, shallots, peppercorns, cream or butter (see our meat & seafood sauce recipes for more ideas). However, the quality and flavor of this beef is such that it doesn’t require sauce if you don’t want it.

Be sure to let these steaks rest (covered in foil and on a clean plate) for about five minutes prior to serving or cutting. This will help ensure a juicy and flavorful steak.

Steak Recipes

Recommended Cooking Temps:

Rare - 120°-125°

Medium Rare - 130°-135°

Medium - 140°-145°

Medium Well - 150°-155°

Well Done - 160° and above

Preparing the Lamb Racks:

These 4-bone lamb rack portions are ready to roast whole (the chef preferred method) or sliced into chops for grilling, broiling, or roasting. They are often crusted with herbs and/or spices for extra flavor. Check out our herb crusted lamb rack recipe for a good example.

Lamb pairs well with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, spinach, curry spices, peas and/or mint.

Lamb Recipes

Recommended Cooking Temps:

Rare - 135°

Medium Rare - 140°-150°

Medium - 140°-145°

Medium Well - 160°

Well Done - 165° and above

Preparing the Chicken:

Whole chickens can be roasted whole or cut into legs, thighs and breasts before cooking.

How to Cut Up Poultry

Roasting Technique:

Preheat your oven to 400 degrees. Oil and lightly season the chicken before placing it in a roasting pan with a rack, breast side down. Roast the chicken for a half hour this way before turning it over and continuing to roast until cooked through.

For extra flavor and moisture before roasting whole chickens, you can brine them (How to Brine Meat & Poultry) or insert plain butter, truffle butter, compound butter (homemade flavored butter) or pestos under their skin. You can impart additional flavor by filling the cavity with fresh herbs, onions, shallots, garlic or citrus fruit.

Poultry Recipes

Recommended Cooking Temp:

According to USDA guidelines, chicken should be cooked to an internal temperature of 165 degrees.

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