Proteins

Venison (Antelope, Elk and Deer) - This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer and Elk. All animals are field harvested using a mobile processing unit. These species produce venison that is extremely lean and of the highest quality.

Wild Boar - Wild boar's reclusive nature and fierce disposition have long made them a hunter's prize. Wild boar are truly wild and free-roaming yielding meat with more flavor and less fat than regular pork.

Bandera Quail - We are proud to offer Bandera Quail from Diamond H Ranch, in Bandera, Texas. Raised on an all-natural diet and processed on-site at the ranch this delicately flavored quail meat is an excellent complement to wild game meats. 

Foie Gras - Grade-A foie gras comes from Moulard ducks, raised in low-stress open barns on a farm in New York State, recognized as a premier producer of high-quality foie gras. The ducks are never caged, and no antibiotics or hormones are administered. This foie gras a favorite among our best clientele for its naturally sweet taste and silky texture.

Australian Lamb - 100% grass-fed lamb is raised on pastures in Australia using traditional methods, which creates a clean taste that is much milder than other lamb. The lambs graze freely on rye and clover in the lush, mineral-rich plains of the Colac, Victoria, region in Southeast Australia, well known as the source of the best lamb in the country. Australian lamb is also free from antibiotics and hormones. The stress-free environment produces tender and mild meat, proving that the best practices can be tasted on the plate.

Mangalitsa Pork - The Kobe beef of pork, Raised without added hormones, antibiotic free, and never pumped chemicals into the meat.  The flavor of the pork comes from the heirloom breed raised on a family farm.  Mangalitsa Pork is raised for it’s deeper red coloring as well as it’s marbling – making it some of the most tender pork full of flavor and moisture.

Grass-Fed Beef -  These cattle were allowed to forage and graze for their own fresh food. They may be given close substitutes like alfalfa during the winter, but unlike grain-fed animals, the emphasis is still on providing the closest thing to a natural diet as possible.

Free-Range Chicken - Do not need artificial supplements and growth hormones to look and stay big, therefore the meat they produce is healthier and safer for humans to consume; plus much more flavorful!

Peking Duck - Peking duck is a dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

Waygu Beef - American Wagyu beef is the result of cross-breeding Japanese Wagyu with high-quality continental breeds of cattle. American Wagyu beef is prized because of its intense marbling and high percentage of oleaginous, intramuscular unsaturated fat. The name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. 

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