Bone-In Ribeye | USDA Prime semifat Keep the lamb shoulder refrigerated

Keep the lamb shoulder refrigerated until you are ready to cook it

blended with sugar cane and bottled all on the Hacienda estate

and the farm follows the best production practices

This is the top category of Jamon Iberico – the finest available – and indicates a pure-bred Iberian pig which has been fed only on acorns during the montanero period (October to February)

ensuring deep flavor development and a buttery texture that some might call “unfair” in a competition setting

Bone-In Ribeye | USDA Prime semifat Keep the lamb shoulder refrigeratedThis is the top 2% of beef in America our USDA Prime Bone In Ribeye is the gold standard for flavor, texture, and quality. Hand selected from G1 Certified Midwestern cattle and wet aged for 30+ days, its deeply marbled, tender, and absolutely packed with rich, buttery beef flavor. The bone keeps the steak juicy during cooking and adds even more depth to the final result. Whether you're firing up a grill or a cast iron pan, this cut is built to perform