Brisket – $20/lb
Pulled Pork – $14/lb
Chicken Quarters – $6/lb
Chicken Breast – $12/lb
Poblano Sausage – $18/lb
Country Sausage – $16/lb
Andouille Sausage – $18/lb
Boneless Chicken Thigh – $9/lb
Turkey Breast – $19/lb
Turkey Legs – $7/lb
Bacon – $12/lb
Baby Back Ribs – $15/lb
Pork Spare Ribs – $12/lb
Pastrami – $16/lb
Smoked Cheddar – $10/lb
Smoked Mozzarella – $20/lb
Smoked Jerky – $40/lb
Smoked Gouda – $11/lb

Wild Caught Salmon – MKT
Farm Raised Salmon – $25/lb
Ribeye – $25/lb
NY Strip – $22/lb
Prime Rib – $35/lb
Filet Mignon – $45/lb
Beef Tenderloin – $35/lb
Bison Tenderloin – $45/lb
Pork Tenderloin – $15/lb
Pork Loin – $15/lb
Beef Back Ribs* – $15/lb
Beef Plate Ribs* – $25/lb
Rack Of Lamb – $35/lb
Duck Breast – $30/lb
Smoked Glazed Ham – $14/lb
Brown Sugar Bacon – $13/lb

*Prepared to order.
Pick up your meat directly from the market, or contact us to have your order, large or small, shipped direct to you.

HEATING INSTRUCTIONS

BRISKET, PULLED PORK, CHICKEN, TURKEY
Submerge unopened package of meat in simmering water. Let simmer for approximately 10 minutes per pound. When ready, carefully remove package, let it rest for 2 to 3 minutes. Cut open package and enjoy!

WHOLE BRISKET, PORK SHOULDER, CHICKEN, TURKEY
Preheat oven to 300°F
Place unopened package of meat in foil tray, or in a deep baking dish. Fill tray or dish with 2-3 inches of water. Cover tray or dish with foil or lid.

Place in oven and allow it to warm for approximately 10 minutes per pound. When ready, carefully remove tray or dish from oven, then remove package. Keep in mind…Water and meat will be HOT! Let them eat rest 10-15 minutes. Cut open the package, remove meat and serve!

SKILLET OR GRILL


The meat should be allowed to come to room temp before placing on skillet or broiling. Warm the skillet, add a teaspoon of butter and place steak on skillet or grill for 2-4 minutes (depending on the cut width) then flip for another 2-4 minutes. Internal temp should be about 130 degrees.

Also some steaks, like filet Mignon and beef tenderloin, are great served cold with wine.

BROIL METHOD


Remove from package and place in a pan. Place on center rack and set your oven to a low boil.
Remove from the oven once when the center of the meat is warm. Let it rest for about 3-4 minutes, then enjoy!

SOAKING METHOD


Submerge unopened package of meat in hot water (130°F). Let simmer for approximately 10 minutes per pound. When ready, carefully remove package and let it rest for 3-4 minutes. Cut open package and enjoy!

We cook our steaks to rare. Of course we have to tell you that cooking them to 160°F is always your safest bet. But if you’re like us, you’ll take care to preserve the tender red center of the steak to 130°F.

• Thicker cuts of steak will require longer heating times.
• You could also enjoy our steaks without heating.
• They pair wonderfully with red wines

Submerge unopened package of salmon in hot water. Let simmer for approximately 6-7 minutes per pound. When ready, carefully remove package and let it rest for 2-3 minutes. Cut open package and enjoy!

• Feel free to try our smoked salmon chilled, or at room temperature.
• Keep in mind that the salmon is already cooked, you don’t want to overheat
• Our smoked salmon pairs nicely with your favorite Pinot Noir.

SKILLET OR GRILL


Remove from package and place fat side down in a skillet on medium heat. Remove once the center of the meat is warm. Let it rest for about 3-4 minutes, then enjoy!

BROIL METHOD


Remove from package and place in a pan, fat side up.
Place on center rack and set your oven to a low boil.
Remove from the oven when the center of the meat os warm. Let it rest for about 3-4 minutes, then enjoy!

SOAKING METHOD


Submerge unopened package of meat in hot water (130°F). Let simmer for approximately 10 minutes per pound. When ready, carefully remove package and let it rest for 3-4 minutes. Cut open package and enjoy!

• Our lamb is cooked rare to medium-rare. Of course we have to tell you that cooking the meat to 160°F is always your safest bet.
• Our favorite way to heat lamb is by using the broiling and/or skillet methods. We prefer to heat it just long enough to render the fat and get it nice and crisp!

SKILLET OR GRILL


Remove from package and place fat side down in a skillet on medium heat. Remove once the center of the meat is warm. Let it rest for about 3-4 minutes, then enjoy!

BROIL METHOD


Remove from package and place in a pan, fat side up.
Place on center rack and set your oven to a low boil.
Remove from the oven when the center of the meat os warm. Let it rest for about 3-4 minutes, then enjoy!

SOAKING METHOD


Submerge unopened package of meat in hot water (130°F). Let simmer for approximately 10 minutes per pound. When ready, carefully remove package and let it rest for 3-4 minutes. Cut open package and enjoy!

• Our duck is cooked rare to medium-rare. Of course we have to tell you that cooking the meat to 160°F is always your safest bet.

ONE90 RECIPES

Butter Seared Tenderloin Steaks

With garlic thyme whipped potatoes and broccolini

VIEW RECIPE

East Dallas Brisket Tacos

With lime crème, roast corn and smoky black beans

VIEW RECIPE

Ponzu Smoked Salmon

With seasoned sticky rice and sugar snap peas

VIEW RECIPE

Basil Chicken Linguine

With lemon olive oil toss

VIEW RECIPE