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Showing products 12 of 60.
Classic British cheddar with a rich orange hue, tangy notes, and a smooth, firm texture.
Vibrant green, wasabi-seasoned flying fish roe with a signature "pop" and a balanced sweet, salty, and mildly spicy finish. It serves as a colorful, textured garnish for sushi rolls, poke bowls, and sashimi platters.
Vibrant and crunchy, orange tobiko (flying fish roe) brings a satisfying pop, mild brininess, and a touch of sweetness to sushi rolls and seafood dishes. It is the perfect everyday garnish to elevate both the taste and presentation of Japanese cuisine.
Golden Phoenix is a global brand that provides premium, all-natural, fresh-frozen whole turkeys. Sourced from the USA, these Halal-certified birds are lean, easy-to-prepare, and favored by restaurants and households worldwide.
Premium boneless mutton sourced from free-range New Zealand livestock, precision-cut for curries, stews, and kebabs. It offers superior tenderness, absorbs spices beautifully, and cooks much faster than bone-in alternatives.
Expertly cut from pasture-raised New Zealand sheep, these bone-in pieces provide the ideal balance of meat and bone to enrich your gravies. Perfect for authentic, slow-cooked curries and biryanis.
Premium, grass-fed New Zealand lamb mince featuring a balanced fat-to-lean ratio. It offers a naturally sweet and delicate flavor, making it an ideal, protein-packed base for quick stir-fries, meatballs, koftas, and rich pasta sauces.
Premium, grass-fed New Zealand lamb mince, expertly ground for a tender texture and 80/20 lean-to-fat ratio.
Premium grass-fed New Zealand lamb, expertly butchered from the rib section. Known for its rich, melt-in-the-mouth tenderness and delicate flavor.
Premium, bone-in New Zealand lamb hind shank. This heavily exercised muscle is perfect for slow-cooking and braising, breaking down into a tender, fall-off-the-bone texture that yields a rich, savory gravy.
Premium, grass-fed New Zealand 8-rib lamb rack with the natural fat cap left on. Highly tender and rich in flavor, this cut is perfect for elegant roasting or grilling while staying succulent.
A premium, grass-fed primal cut where the thick fat layer (the "cap") and silver skin are trimmed away from the ribeye, leaving only the meat and clean, exposed rib bones