Beef Brisket Flat Half

Fully trimmed, ready to season.  You're not paying for fat that you are throwing away. You are only paying for what you will eat. 

Final price dependant on size of the actual brisket. 

The lean side of a brisket. 

Best for oven roasting. 

DO NOT attempt to do this on the BBQ, it will turn out dry and tough. 

A Category of its Own   

 "That was the best (steak/burger/roast) I have ever eaten". It is a quote we hear several times ever week.  Most people are used to grass-fed beef that should be more appropriately called "grass-STARVED" beef.   The general understanding is that you just turn some cattle out to a pasture and let them do the rest.  That's fine if the aim is to produce a mediocre product.

      What we do here is blend the art and science of grazing management to produce a well-marbled piece of grass-GORGED beef that is second to none.  Words can describe certain things, but watch this short video to better understand how we create the gold standard in purely grass-fed beef.  What you see represents leading-edge planned grazing management combined with a deep understanding of ruminant physiology.