There is a misconception out there that the roasts are “lower quality” cuts on the animal. I think anyone who has had really good smoked tri tip, or melt in your mouth brisket would beg to differ. The roasts, although they can take some more care to prepare properly, can be some of the most delicious meals out there.
Read MoreA quick and dirty list of some general preparations tips that I’ve found helpful, and a quick guide for sorting through the different cuts offered in our store.
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This bone broth is nutrient dense and collagen rich – it can be sipped as a restorative broth on its own or used as a base for sauces, soups, or for cooking grains. The longer you cook this nourishing broth, the more savory and concentrated it will become!
Read MoreThere are few things better during the cold fall and winter months than a hearty beef stew.
Read MoreYou can’t go wrong with our mouthwatering Mannix Beef Ribeye smothered in our Rhubarb sauce.
Read MoreThis rustic Flat Iron steak is paired with Sautéd Wild Montana Morel Mushrooms to add a wonderful earthy taste to an already wonderful cut of meat.
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