If there’s one section of the animal that says versatility, it’s the leg. Multiple muscle groups, along with a bit of work means texture and flavor!

— HOW TO COOK

A fan favorite, these versatile cuts come from the rear leg and are naturally tender, making them perfect for pan-searing with just salt and pepper or your favorite spice blend. And looking to braise something? Leg muscles do just enough work to take a braise without drying out.

Wild & nutrient-dense

• Good source of Omega 3 fatty acids

• USDA-inspected

• Stress-free sourcing methods

1 lb each approximately 5 pieces