Marcia O'Connell
Verified buyerMay 15, 2026
I've tried every butcher in the county and nothing comes close.
About this cut
What makes this cut.
Hand-trimmed boneless breasts from pasture-raised birds. Lean protein for any weeknight.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.8/5
Based on 6 reviews
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Samantha Zboncak
Verified buyerApr 25, 2026
I've tried every butcher in the county and nothing comes close.
Donnie Ullrich
Verified buyerApr 19, 2026
Wrapped it on Friday, cooked it Saturday — best Sunday roast we've done.
Michael Jacobs
Verified buyerApr 4, 2026
Best cut I've had in years. Worth every penny.
Miss Margie Brown
Verified buyerJan 2, 2026
Incredible quality — perfectly trimmed, beautifully marbled.
Shania Wolff
Verified buyerOct 21, 2025
Picked up Saturday morning, cooked it Sunday. Great flavor.
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