$42
Marbled, dry-aged 28 days for deep, buttery flavor.
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Individual Cuts
Brisket
$
A ranch-raised brisket with the fat left on for smoking or oven braising. Expect deep beef flavor and a tender pull.
Only 6 left this week
Fresh in 48 hours
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Cooking notes
Smoke low at 225°F to 203°F internal, or braise covered overnight.
What you'll notice
- Deep, mineral-rich flavor from open pasture
- Firm texture from a slow, unhurried finish
- Traceable back to the exact pasture and week
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