Brisket

How We Cook It at Home

Brisket comes from the chest area of the animal, a hardworking muscle. It has dense muscle fibers and a heavy network of connective tissue. You need to cook it low and slow in a way that makes the meat fall apart… but without it drying out. This is why smoking at low temps  is a perfect pair.

We like to season it well and cook it slowly in the oven or smoker until it’s tender enough to pull apart. Sometimes we keep it classic with salt, pepper, and garlic, or add a simple rub for a little extra flavor. 

It’s great sliced for sandwiches, piled onto plates with roasted veggies, or shredded into tacos or bowls. It fills the house with good smells and feeds everyone well, with plenty left over for the next day.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen