Shrimp Skewers31-40 shrimp, 5 skewers
Wild Sea Scallops (12oz/Pack)13-18 Pieces/Pack
Wild-Caught Ahi Tuna24 oz, 4-5 fillets
2 Center Cut Tenderloin SteaksTwo 7oz Steaks/Pack
2 Skirt SteaksTwo 6oz Steaks/Pack
2 Ribeye SteaksTwo 8oz Steaks/Pack
Don’t Skimp on The Shrimp
Each of our flavor-packed shrimp skewers is individually quick frozen to ensure freshness and a perfectly tender texture. Great on the grill or under the broiler, this quick-cooking dish is a crowd-pleaser.
Treat Yourself to Our Wild Scallops
Sustainably harvested and wild-caught, our scallops are classified as “dry,” because they contain no added chemicals or water to ensure caramelization. The firm, creamy white meat is extra lean, cooks quickly, and has a delicate, sweet flavor. Try them seared with just a touch of butter for the ultimate melt-in-your-mouth entrée.
Wild Sea Scallops (12oz/Pack)
Wild-Caught Ahi Tuna
Primed for Searing
Our ahi is rated green by Seafood Watch and considered one of their best-choice selections. The fish is hand-line caught in Indonesia and packed for freshness. It only needs a quick searing to enjoy (about 30 seconds on either side in a hot skillet).
No Knives Needed for This Tenderloin
Found in the most tender part of the loin section, the center-cut tenderloin is known for its succulent richness, moist texture, and buttery flavor. Ours come from humanely raised, 100% grass-fed cattle that feast year-round on the lush Patagonian prairies of Osorno, Chile. For a beautiful brown crust without overcooking the meat, sear the tenderloin first before roasting in the oven.
2 Center Cut Tenderloin Steaks
Who Said Skirt Steaks Can’t Be Tender?
Cut from the underside, skirt steak is prized for its intense beefy flavor and is the choice cut for fajitas, salads, and marinades. Our steaks come from humanely raised, 100% grass-fed cattle that graze year-round on the rich Patagonian prairies of Osorno, Chile.
2 Skirt Steaks
2 Ribeye Steaks
A Ribeye Primed for Pan-Seared Perfection
Ribeye steak is the center (and arguably the best) portion of the rib steak. Ours come from humanely raised, 100% grass-fed cattle that feast year-round on the lush Patagonian prairies of Osorno, Chile, producing a richly marbled tenderness. For a superb steak, pan-sear in a hot, dry skillet and let ribeyes rest to reabsorb the juices before slicing.
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