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Species Name
Retail Family Box
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Harvest Method
Foraged
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Range & Habitat
Midwest United States
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Producer
SFS Partnership
Range & Habitat
Box 1: - Kurobuta Pork Tenderloin 1 pound - Angus Pure NZ Beef Center Cut Ribeye Two 10 oz Portions 2 pounds - NZ Lamb Rack Frenched Two 12 oz Racks 2 pounds Box 2: - Nueske's Bacon 1 pound - Smoked Elk Bacon and Cheese Sausage 1 pound - Angus Pure NZ Beef Tenderloin Tails 4 portions 1 pound - Venison Rib Chops Two -8-10 oz Chops 1 pound - Elk 2 Rib Frenched Rack 2 Racks 2 pounds Box 3: - Poussin Chicken Whole 2 pounds - NZ Lamb Loins 2 pounds - Australian Wagyu Burgers 4:1 2 pounds - Australian Wagyu Hot Dogs 4:1 2 pounds - Angus Pure NZ Beef Short Rib Bone Out Portion 7-8oz 2 pounds Box 4: - Angus Pure NZ Beef Whole Striploin 8 pounds - Australian Wagyu MBS5 Teres Major 4 pounds - Iberico Pork Tenderloin 6 pounds - Duck Bacon 1 pound - Smoked Elk Bacon and Cheese Sausage 1 pound
Surf & Turf Platinum Box: - 2x 8-10 oz Chicken Breasts - 2x 6-7 oz Lobster Tails - 1x 2 lb Bag Chem Free Shrimp 16/20 P&D Tail On - 2x 10 oz Ribeye Steaks Grass Fed - 2x 5.5 oz Toothfish Portions Skin On - 4x 4 oz Venison Medallions Surf & Turf Gold Box: - 4x 1/4 lb Burgers Grass Fed - 4x 8-10 oz Chicken Breats - 2x 1 lb Lamb Shanks - 1x 2.2 lb 1/2 Green Shell Mussels - 4x 6-7 oz Salmon Portions Skin On - 1x 12 count 1/2 shell Scallops - 1x 2 lb Bag Shrimp 16/20 P&D Tail On -1x 1 lb Yellowfin AAA Saku Block - 4x Venison, Merlot, and Blueberry Sausages Surf & Turf Silver Box: - 4x 8 oz Barramundi Portions Skin Off - 8x 5-6oz Hoki Portions Skin Off - 1x 3.5 lb Boneless Lef of Lamb - 4x 8 oz Salmon Portions Skin On - 2x 7-8 oz Boneless Short Ribs - 1 x 1lb Ground Venison
Light, Flakey, Sweet
The celebrated species of Mediterranean & New Zealand fame also school around the New England coast. In the company of Sole and Turbot, this bright white flesh fills all of the light, clean, flakey, and moist categories. Atlantic John Dory offers a clean palate for any gentle applications as well as holding up to an aggressive saute. Purchasing whole fish yields a thin rack and large head for perfect broths and fume.