Grass-Fed Beef Brisket Size:2.5 LB Boneless 3 10 oz Tenderloin

Boneless 3 10 oz Tenderloin Filet Steak 1 8 oz Flat Iron Steak 1 12 oz Butcher's Steaks Top Sirloin Steak 1 12 oz Chuck Eye Steak (Delmonico) 1 12 oz Skirt Steak 1 16 oz Bavette Steak 1 12 oz Top Round Steak 1 12 oz Cubed Steak 1 12 oz Slow Cooking Osso Bucco Pot Roast 1 2

then slowly cured for days before going into the smoker over hickory

One of the great braising cuts in all of cooking

Lamb Chops

5–3 lb each

Grass-Fed Beef Brisket Size:2.5 LB Boneless 3 10 oz TenderloinThe cut that launched a thousand smokers and for good reason. Brisket comes from the chest of the animal, a well worked muscle packed with connective tissue that transforms into tender, melt apart beef over a long, patient cook. Smoke it low and slow for the full Texas experience, braise it in the oven with stock and aromatics for a classic pot style brisket, or go the pastrami route if you're feeling ambitious. However you cook it, the payoff is the