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61 products
61 products
Chicken necks and backs are the most economical and flavorful stock bones in the shop. The neck meat is particularly gelatinous and flavorful, while the backs provide structure and marrow. The foundation of great chicken stock, chicken soup, and ramen broth gives you exactly what you want for golden, intensely flavored stock. Made from free-range, hormone-free, antibiotic-free birds, they yield a superior base for soups, stews, gravies and risotto.
Cut Details
Stock bones | Necks and backs
High gelatin
Butcher's Tip: Roast them first for deeper flavor or simmer straight with vegetables and herbs for a clean broth.
The tenderloin of the chicken breast, the small, naturally tender muscle that runs underneath the breast. Naturally portion-controlled, quick to cook, and mild in flavor. Excellent breaded and fried, marinated and grilled, or sliced into stir-fries and salads.
Cut Details
All-natural | No antibiotics
Tenderloin muscle | Quick-cooking
Fresh never frozen
Butcher's Tip: Remove the white tendon running through each tender before cooking by gripping it with a paper towel and pulling while holding the meat steady. Cook to an internal temperature of 165°F — they cook in 3–4 minutes given their small size.
Moulard duck breast from Hudson Valley is generously sized and richly flavored. Score the skin, render it slowly until crisp and golden, then finish in the oven for juicy, rosy meat. Slice over lentils, potatoes or a simple salad for a bistro-worthy plate. Sold by the pound, with each half breast about 1 pound.
Weight advisory
Final total will be adjusted based on actual weight
Chicken hearts are one of the most underrated items in the poultry case — small, firm, and intensely flavored with a texture closer to dark meat than organ. Beloved in Brazilian churrasco (coração de frango), Japanese yakitori, and grilled preparations across Latin America and Asia. Quick to cook and economical.
Cut Details
Specialty cut | Offal
Quick-cooking | Bold flavor
Butcher's Tip: Trim the fat and any visible vessels. Marinate in garlic, olive oil, and lemon. Thread on skewers and grill over high heat to an internal temperature of 165°F (approximately 3–4 minutes per side). Salt immediately after cooking.
Whole chicken wings, tips intact, sold by the pound from our fresh daily supply. All-natural birds, no shortcuts. The whole wing is ideal for stock, slow-roasting, or any preparation where you want to cut your own flats and drums at home.
Cut Details
All-natural | No antibiotics
Whole wing | Tips on
Fresh never frozen
Butcher's Tip: For stock: use whole wings without trimming, the tips add extraordinary gelatin. For roasting: pat completely dry, season generously, and roast at 425°F to an internal temperature of 165°F minimum, higher for crispiness.
Individual chicken drumsticks from all-natural birds, always a crowd-pleaser, budget-friendly cut that is as at home on a weeknight dinner table as it is at a backyard barbecue. The bone keeps the meat juicy and full of flavor. Free-range, locally raised, hormone-free and antibiotic-free, they deliver better texture and taste than supermarket packs. Season, cook until the skin is crisp and the meat pulls from the bone, then watch them vanish.
$3.99/lb. Final price is determined at packaging.
Cut Details
All-natural | No antibiotics
Bone-in | Skin-on
Fresh never frozen
Butcher's Tip: Score the meat down to the bone in 2–3 places for better seasoning penetration and more even cooking. Bake at 425°F to an internal temperature of 175°F (approximately 35–40 minutes), or grill over medium heat turning frequently.
Chicken gizzards, the muscular stomach of the bird, are a deeply flavored, firm-textured specialty cut used across world cuisines. Braised low and slow until tender, fried crispy, or simmered into stocks and gravies, they are among the most versatile and economical poultry items available.
Cut Details
Frozen | Specialty cut
Requires long cooking for tenderness
Butcher's Tip: Braise at 300°F for 1.5–2 hours until fork-tender before frying or serving. If frying: braise first, then dredge and fry at 375°F to an internal temperature of 165°F for a crispy, tender result.
Fully cooked smoked duck sausage with a spicy kick, made in Hudson Valley. Rich, savory and lightly fiery, perfect for slicing into pastas, serving with roasted vegetables or grilling whole. A gourmet upgrade for sausage lovers.
Weight advisory
Final total will be adjusted based on actual weight
Piccinini Brothers is sharing the flavors of the Philippines! Marinated with the ' Bacolod Inasal Marinade ', this rotisserie chicken is a pre-order only item. We make it a day in advance in order for the flavor to truly stand out!
Sold as a WHOLE piece. Tax included.
Smoky, meaty and a little bit decadent, our applewood smoked duck bacon is a serious flavor upgrade for breakfast, BLTs or burgers. Made from rich duck meat and slow smoked over applewood, it delivers a crisp bite and deep, savory aroma you will not find in supermarket bacon. Slice, pan-sear and let the fat gently render for restaurant-worthy results at home.
Weight advisory
Final total will be adjusted based on actual weight
Made from high-quality chicken and a traditional blend of Italian herbs and spices, this sausage delivers a balanced, savory flavor with a subtle touch of sweetness. Juicy and well-seasoned, it features notes of garlic, fennel, and mild spice, creating a classic Italian profile in a lighter, chicken-based option. Versatile and flavorful, it’s ideal for grilling, sautéing, or incorporating into pastas and everyday dishes. Crafted in-house for freshness and consistency.
Note: Final weight is determined at time of cutting in store.
Product Details
Protein: Chicken
Flavor Profile: Savory | Lightly Sweet | Herb-Forward
Fresh sausage
Small-batch made
Butcher’s Tip: Grill or pan-sear over medium heat until browned and cooked through. Slice into pastas, serve with peppers and onions, or enjoy on its own.
Our whole Pekin duck breasts from Long Island are tender, juicy and perfect for pan-searing. Score the skin, render slowly until crisp, then finish in the oven for rosy, perfectly cooked meat. Delicious with citrus, cherries, balsamic or classic French-style sauces. USDA approved, hormone-free, antibiotic-free and humanely raised.Weight advisoryFinal total will be adjusted based on actual weight
These Hudson Valley duck breasts are beautifully sized at 8 to 10 ounces per half lobe. Score the skin, render slowly until crisp and golden, then finish in the oven for rosy, medium rare meat. Slice over salad, lentils or roasted potatoes for a restaurant-worthy plate at home. Sold by the piece, one per pack.
Weight advisory
Final total will be adjusted based on actual weight
Where we source our meat
We’ve been building relationships with farms for more than 100 years so that you don’t have to guess where your food is coming from.
