Pick Your Cut
This page brings together every fresh and frozen cut we carry, so it's a wider grid than the focused sub-collections. If you know what you want to cook, the narrower pages are the faster path. For Japanese A5, Akaushi, and American wagyu, our wagyu beef collection sorts by grade and origin. For everyday and dry-aged beef, dry-aged steaks, tomahawks, and ground, browse the beef collection. Fresh pork roasts and chops sit with our pork collection. Fresh whole birds, breasts, legs, and duck are in our duck and poultry collection. Racks, chops, leg of lamb, and shanks belong with our lamb collection. And for bison, venison, and other less-common proteins, the game and exotic meats collection is where to look.
Shipping Fresh Meat
The phrase "fresh meat" gets used loosely online, so it's worth being specific. Some of what we ship arrives chilled and never-frozen, with a use-by date a few days out. Some arrives flash-frozen at the producer, then shipped frozen, which is how serious wagyu and most dry-aged beef move because freezing at peak quality preserves texture better than days in a chilled shipping box. Both are fresh in the meaningful sense: never canned, never cured for shelf stability, butchered for cooking.
Every order ships overnight in insulated containers with dry ice or gel packs sized for the route. On arrival, transfer the cuts to the refrigerator or freezer right away. Vacuum-sealed cuts hold three to four days unopened in the refrigerator, or up to a year at 0°F in the freezer. Thaw frozen cuts in the refrigerator over twenty-four hours, never on the counter, and pat dry before searing. For grilling specifically, our grilling meats collection narrows the inventory to the cuts built for direct fire.
Shop a Smaller Selection
This page is the catchall. It works if you want to browse without filtering, or if you're not sure yet what you're cooking. For most shoppers, a narrower page is more useful. Our chef-quality meats collection is the focused subset — Japanese A5, Akaushi, tomahawks, lamb merguez, and the cuts professional kitchens order. For sausages and hot dogs specifically, the sausages and hot dogs collection is the dedicated home. And if you're shopping for a charcuterie board instead of cooking dinner, the prosciutto and cured ham collection and the salami and chorizo collection are the right starting points.
Also Worth Exploring
Fresh meat rarely goes on the table alone. The sauces, mustards, sea salts, and spice rubs that finish the plate are with our meat spices and sauces collection.
Fresh Meat Online: Frequently Asked Questions
igourmet ships gourmet steaks direct from the producer, with cuts sourced for grade, breed, and butchering quality the same way a restaurant chef would source them. The selection spans Japanese A5 wagyu, American and Akaushi wagyu, dry-aged ribeyes and tomahawks, filet mignon, New York strip, and porterhouse. Every cut arrives vacuum-sealed and ships overnight on dry ice or gel packs to maintain temperature. For the focused subset, see our chef-quality meats collection; for the broader fresh case across all proteins, this page is the home.
For filet mignon, look for three things: grade, marbling, and aging. A USDA Prime or wagyu-cross filet will be more tender and flavorful than choice. Wagyu filet, while less heavily marbled than ribeye, still carries the buttery texture wagyu is known for and is the premium pick for a celebration meal. Dry-aged filet is rarer but delivers a deeper, more concentrated flavor. Cook filet mignon to medium-rare or medium, never beyond, since it has very little fat to render and dries out quickly past 135°F internal. Sear hard, rest at least five minutes, and finish with butter or a pan sauce.