BEEF TENDERLOIN
CHATEAU CUT PORTION
Size: 2 to 2.5 Pounds Post Trim
BENEFITS:
- Feeds Up To 4 People
- Symmetrical Portions
- Easy To Carve
- No loss. Trimmed Weight
- Perfect For Beef Wellington
WHOLE TENDERLOIN
Size: 6-8 Pounds Untrimmed
BENEFITS:
- Feeds 10-14
- Complimentary Trim And Tied
- Tail Tucked Under For Even Cooking
Serving Suggestions
Number Of People |
Product |
| 4 | 2lb Chateau Cut |
| 6 | 3lb Chateau Cut |
| 8 | 2@ 2lb Chateau Cut |
| 10 | 6lb Whole Tenderloin |
| 12 | 7lb Whole Tenderloin |
NOTE:
We do not receive whole tenderloins in the 4-5 pound range because we order a choice grade they tend to be larger than this. Our wholes are 6-7 pounds on average.
RIB ROAST
STANDING RIB ROAST
FUN FACTS:
- Also Known As A Bone In Prime Rib Roast
- 7 Ribs Are The Maximum Per Loin
- A “First Cut” Roast Is The Leaner Larger NY Strip Side Of The Loin
- We Complimentary “Easy Carve” Cut Each Roast Unless You Requested Otherwise.
We recommend these be cooked at 325 degrees for 15-17 min per pound Roast needs to be room temperature before cooking Allow Roast to rest 20 min to complete cooking cycle.
Serving Suggestions
Number Of People |
Product |
| 4 | 2 Rib Roast |
| 6 | 3 Rib Roast |
| 8 | 4 Rib Roast |
| 10-11 | 5 Rib Roast |
| 12-13 | 6 Rib Roast |
| 14-16 | 7 Rib Roast |
*1 Pound Per Person. Loin Size Varies.
What Is An “Easy Carve” Cut?
Our skilled butchers place a cut between the loin and the rib rack. The rib section is then tied back tightly to the loin so that the roast will cook evenly with the ribs attached. Once done cooking the strings are removed and the rib rack detached so the customer can make smoothly carve the roast with even portions.
Frenched Tips?
Once the Roast has been weighted at the scale, the tips of each bone is trimmed down about an 1.5 along the bone to expose the top of the bone as shown in the picture above. Presentation Purposes Only.
PRIME RIB ROAST
FUN FACTS:
- Most Flavorful Cut Of All The Cow.
- It Is Prepared By Cooking With Indirect Heat.
- Perfect For Roasting And Smoking
- Available In Both Upper 2/3 Choice And Prime Grade By Request.
- All Roasts Are Tied With Butchers Twine Unless Requested Otherwise.
- Feel Free To Comment If You Prefer A More Marbeled Or Leaner Cut.
Serving Suggestions
Number Of People |
Product |
| 4 | 2.5 lb Roast |
| 6 | 3.5 lb Roast |
| 8 | 4.5 lb Roast |
| 10-11 | 5.5 lb Roast |
| 12-13 | 6.5-7.5 lb Roast |
| 14-16 | 7.5-8.5 lb Roast |
NOTE:
*If you have larger eaters please order extra. This suggestion is for an 8oz portion size.
TURKEYS
HERITAGE BLACK TURKEY
Raised For Culinary Excellence
*Limited Availability*
Our Heritage Black Turkey is a heritage breed, admitted to APA standard in 1874. It is one of the first to be developed from Native American stocks. In fact, it is believed to be the same breed the Pilgrims feasted on during their first Thanksgiving. This breed is well-suited for foraging, and we raise these special birds on a small family farm in North Carolina. They are processed by hand in our own plant, and like all of our Heritage birds, they are air chilled to preserve flavor, tenderness, and perfect texture.
• Raised Free-Range, with access to barn or pasture
• Humane growing and processing practices
• Traceable to small family farms in North Carolina
The Best Lineage
Slow-growing breeds tend to be heartier and more disease resistant for free range life than commercial breeds.
Access to the Outside
Birds have access to outdoor pasture after about
10 weeks of age.
Smaller Flock In Every House
A maximum density requirement ensures birds are allowed plenty of space to roam freely in the houses.
Nearby Farms
To make sure birds are handled humanely and not dehydrated, they must travel no more than 64 miles to the processing plant.
Small Houses On Small Farms
Smaller poultry houses are required than in industrial farms, and houses per farm are limited to four.
Slower Growing
After 20 weeks, birds are approximately half the size of commercial birds at the same age.
The Cleanest Conditions
An extended sanitation period between flocks ensures houses are always clean and healthy environments for the birds.
Air Chilled
Birds are processed individually by hand and air chilled. They are never submerged in chlorinated water.
NO ANTIBIOTICS
NO HORMONES OR STEROIDS
NO ANIMAL BY PRODUCTS
NO ARTIFICIAL INGREDIENTS
NAKED TURKEY
Outstanding Natural Flavor
Our Naked Turkeys are grown on small family farms in North Carolina for superior culinary attributes and a high quality eating experience. We are proud to say that many chefs of four and five star restaurants feature Joyce Farms Naked Turkeys exclusively for their holiday menus.
- Fed a wholesome, all-vegetable diet with no artificial ingredients
- Processed in a modern, USDA-approved facility with strict sanitation guidelines and an approved HACCP program
- Hand-selected from the very best USDA Grade A birds
- No injections, marinades, brines, or artificial ingredients
- Fresh, never frozen (unless by request)
NO ANTIBIOTICS
NO HORMONES OR STEROIDS
NO ANIMAL BY PRODUCTS
NO ARTIFICIAL INGREDIENTS
HAMS
COMPART DUROC
SPIRAL SLICED HAM
Taste The Difference
The Compart Duroc “All Natural” Spiral Sliced Whole Bone In Ham is the perfect ham to serve for any event! Premium Compart Duroc bone in hams bring the taste of good old fashioned flavor to your dinner table. Your table will be dressed with this delicious, mouthwatering ham that you and your guests will be talking about for years to come. All Compart Duroc premium products are easy to cook, and their natural marbling and firmness make them rich and flavorful. They are simply, naturally delicious.
COMPART DUROC
BONELESS PIT HAM
Premium Pork
Compart Duroc premium Boneless Country Pit Hams bring the taste of good old fashioned country flavor to your dinner table. They’re easy to cook, and their natural marbling and firmness make them rich and flavorful. They’re simply, naturally delicious.
Why Compart Duroc is Better
All natural, mouthwatering, rich flavored pork, with superior tenderness and natural juiciness, that’s the “Compart Duroc”™ promise to you. It’s a difference you can see and taste! Our pork is bright reddish pink in color and contains a higher percentage of marbling (intramuscular fat) and a higher pH. We provide fresh pork in its natural flavor and juice, without injecting or pumping. This a tender, juicy and flavorful dining experience.
Redder is Better™
The most desirable color to look for when purchasing pork is dark pink to dark reddish pink. Although pork is known as “the other white meat,” because all pork turns white after being cooked, it is the darker, reddish raw pork that will give you a juicy, tender final product to serve.
