Dona Ana Meat & Seafood Market

50 SHRIMP ON A PLATTER WITH COCKTAIL SAUCE, HORSERADISH AND LEMON WEDGES

LARGE MUSHROOM CAP STUFFED WITH OUR HOMEMADE SEAFOOD STUFFING 5 PER ORDER

The most tender beef cut. Lean yet succulent and elegant. by the lb

A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout. BY THE LB

Rich in flavor, juiciness and tenderness, with generous marbling throughout. BY THE LB

USDA PRIME RIBEYE

BY THE LB

This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.

Average weight is from 20-22 pounds, feeds about 18 people

Fresh skin on boneless turkey breast average weight is 7 pounds

8/12 steamed shrimp chilled.

16/20 steamed shrimp chilled.

8/12 pnd tail on shrimp. (8/12 per pound)

16/20 pnd shrimp. (16/20 per pound)

stuffed with our seafood stuffing. (by each)

wild caught 10/20 dry sea scallops.

RAW SCALLOPS & BACON 5 PER SKEWER

wild caught cod loin.

wild haddock, skinless, boneless.

wild caught grade a swordfish.

sushi grade wild caught tuna.

Narraganset littlenecks.

Prince Edward Island Mussels

Beausoleil oyster (by each)

maine steamers.

by each.

homemade crab cake. (by each)

homemade stuffie (by each)

wild caught king salmon skin on

skinless atlantic salmon.

our top seller steak tips. (gluten free)

marinated in our steakhouse sauce. (gluten free)

asian bbq marinate. (not gluten free)

marinated in our bourbon sauce. (gluten free)

marinated in our steakhouse marinate. (gluten free )

marinated in our garlic parmesan sauce. (gluten free)

marinated in our bourbon sauce. (gluten free)

marinated in our italian zesty sauce.

free range chicken breast.

free range chicken wings flats and drums

free range chicken tenderloin.

Hatfield® Premium Reserve Pork® uses authentic, proven culinary techniques known as brining and larding. This preparation gives our pork a rich indulgent flavor by improving the marbling, making it 30% more tender than conventional pork. Our pork cooks up, serves up and stands up to the best cuts of beef. Most importantly, your guests will be delighted by the superior eating experience and want to come back for more.

Hatfield® Premium Reserve Pork® uses authentic, proven culinary techniques known as brining and larding. This preparation gives our pork a rich indulgent flavor by improving the marbling, making it 30% more tender than conventional pork. Our pork cooks up, serves up and stands up to the best cuts of beef. Most importantly, your guests will be delighted by the superior eating experience and want to come back for more.

BASE PRICE IS $124.99 PER BOX

The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape. Filet Mignon can be grilled, sauteed or roasted. Check the link for recipes and how to cook https://www.certifiedangusbeef.com/cuts/Filet-Mignon

May be bone-in or boneless. Very flavorful, moist and tender when braised. Check the link on how to cook and recipes https://www.certifiedangusbeef.com/cuts/Bone-in-Plate-Short-Ribs

A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout. Check the link on how to cook and recipes https://www.certifiedangusbeef.com/cuts/Boneless-Ribeye-Roast

Rich in flavor, juiciness and tenderness, with generous marbling throughout. Check the link on how to cook and recipes https://www.certifiedangusbeef.com/cuts/Bone-in-Rib-Roast

An 8-10 inch rib bone connected to the delecitant ribeye. By coupling a stylish presentation with the beefy flavor one expects from a ribeye, this cut is sure to impress. Check the link for recipes and cooking instructions https://www.certifiedangusbeef.com/cuts/Tomahawk-Steak

Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. Check the link for recipes and instructions https://www.certifiedangusbeef.com/cuts/Porterhouse

The Sirloin Strip steak (also called New York Strip) is without a doubt one of the best cuts money can buy. Having much less fat than its Ribeye cousin, the strip steak offers exceptional flavor and texture without having any fat to deal with. This is a must for picky eaters.

A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue. Check link for instruction and recipes https://www.certifiedangusbeef.com/cuts/Whole-Brisket

JUST PLAIN USDA CHOICE STEAK TIPS SO YOU CAN DO YOUR OWN MARINATE

Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain. check link on how to cook and recipes https://www.certifiedangusbeef.com/cuts/Inside-Skirt

Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity. Check the link for recipes and how to cook https://www.certifiedangusbeef.com/cuts/Tri-tip

Economical, moderately tender and full-flavored. Slice thin against the grain. Check link for recipes and how to cook https://www.certifiedangusbeef.com/cuts/Top-Round-Roast

Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling. Check link for recipes and how to cook https://www.certifiedangusbeef.com/cuts/Chuck-Eye-Steak

85/20 ground sirloin

This versatile roast is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor. Check link for recipes and how to cook https://www.certifiedangusbeef.com/cuts/Center-cut-Sirloin-Roast

BUTCHER BLEND BURGER

Bacon & Cheddar

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.

stew beef cut into small pieces that are great for stews, stir fry, or many other dishes.

This roast has so many different names: Honeymoon roast, Butcher's Roast, Top Sirloin Roast... we could go on. It is hands down the best roast for the money. You'll get an excellent flavor and texture without taking out a small loan. If you're looking for a typical outstanding dinner, this will meat your needs. We recommend 12oz per person.