Marcia O'Connell
May 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
5
5
4
1
3
0
2
0
1
0
6 reviews
Samantha Zboncak
Apr 25, 2026
I've tried every butcher in the county and nothing comes close.
Donnie Ullrich
Apr 19, 2026
Wrapped it on Friday, cooked it Saturday — best Sunday roast we've done.
Michael Jacobs
Apr 4, 2026
Best cut I've had in years. Worth every penny.
You might also like
Other cuts worth knowing.
FeaturedChickenRated4.5out of 5 stars
Whole Fryer Chicken
Avg. 3–4.5 lb eachAir-chilled whole bird. Crispier skin, cleaner flavor, ready for the roasting pan or spatchcock-and-grill.
$2.99/lb
ChickenRated4.4out of 5 stars
Chicken Thigh Family Pack
2.5 lb packageBone-in, skin-on chicken thighs. The juiciest cut on the bird, ready for the grill or oven.
$11.99
ChickenRated4.4out of 5 stars
Chicken Drumsticks Pack
1.5 lb packageBone-in skin-on drumsticks from pasture-raised birds. Kid-friendly, weeknight-ready.
$7.99
NewChickenRated4.6out of 5 stars
Chicken Wings Pack
2 lb packageWhole party wings, flats and drums together. Best deep-fried, roasted, or smoked.
$9.99