Woodstock meats housemade products

Woodstock Meats Beef Jerky

Process: Made with antibiotics & hormone free top round beef, Woodstock Meats Beef Jerky begins with a 48 hour marinade followed by a 7 hour dehydration.

Flavors: House, Teriyaki, Honey Black Pepper Bourbon

Woodstock Meats Dry Rub Seasonings

Applications: Woodstock Meats Dry Rub Seasonings are perfect for flavoring ribs and pork chops as well as all cuts of chicken and Montreal steak.

Flavors: Pork, Chicken, Montreal Steak 

Woodstock Meats Bone Broth

Benefits: Woodstock Meats Bone Broth is extremely healthy, boosting your immune system and energy.

Applications: Soups, Stews, Braises, Boils 

Flavors: Beef, Chicken, Turkey, Pork, Lamb, Vegetable

Woodstock Meats Butter

Applications: Spread Woodstock Meats Butter on just about anything that needs a dollop of flavor: bread, pancakes, waffles and steak.

Flavors: Garlic Parsley Parmesan, Maple Bacon 

Woodstock Meats Dry-Aged Beef

Process: Dry-aged beef is kept in a carefully controlled environment with precise temperatures and humidity levels for a certain amount of time to achieve a better texture and flavor. Our Porterhouse, Ribeye and Bone-in New York Strip cuts are dry-aged for a minimum of 30 days.

Benefits: Dry-aged beef is more tender and flavorful than regular steak. The longer the meat is dry-aged, the more tender and flavorful it will be.

Woodstock Meats Cryovac Meats

Marinated / Unmarinated

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