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OU Kosher
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No Antibiotics, No Hormones - OU Kosher Pasture-Raised Beef and Poultry
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> Monday - Thursday
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Tuesdays & Wednesdays
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WHAT PEOPLE ARE SAYING
I was amazed at how different it tasted, and the color difference. My family loves this chicken!
- Val, Cherry Hill
Our first order arrived and I couldn't be happier with the chicken. It cooked beautifully and has exceptional flavor!
- Stephanie, Queens
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Chicken Thighs
Rich and tender, the full-bodied flavor of pasture-raised chicken really shines in this cut! Great for a quick and easy meal, on the grill, or simmer with onions and mushrooms for an hour. Versatile and delicious!
4 thighs per pack.
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Chicken Drumsticks
A crowd-pleaser perfect for the barbecue. If the two drumsticks that come with your chicken can't keep everyone happy, augment your offerings with our delicious drumsticks (and stock up on napkins!
6 drumsticks per pack.
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Chicken Wings
More please! You have never had wings like this before, we promise! Grill them plain, slathered with barbecue sauce or marinated in soy sauce and ginger , grill these babies till they are crispy and watch them disappear!
12-16 wings per pack.
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Chicken Breast Quarters
Enjoy our juicy and flavorful all white meat, on the bone! Breasts and wing, together, with all of the flavor of the pasture.
4 breasts per pack.

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Chicken Leg Quarters
For teenage boys and the just plain hungry, these legs just won't quit! Great on the grill, in the roasting pan, or just about any way you please... Order extra if you want to have leftovers...
4 quarters per pack.
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Chicken Liver
A nutrient-dense, old-fashioned delight. Pastured chicken livers are chock-full of vitamins A & B, folic acid, and iron, and, when chopped up with a little sauteed onion and a hard-boiled egg, out-of-this-world delicious. Liver must be kashered before eating; instructions for how to do this are included with your order.
1.5 or 2lbs per pack.
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Chicken Skin
Bring back the flavors of your grandmother's kitchen! Render these skins to make clear, flavorful shmaltz for cooking. Then enjoy the gribnes (crispy skin bits left over after the fat has been rendered out) -- you won't be able to resist eating them hot right out of the pan! Add them to your chopped liver for an extra delicious crunch. Recipe

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