Beef Brisket is a classic cut that's packed with flavor and potential. Slow-braise it for a classic holiday brisket, break out your slow cooker for a Cuban style "ropa vieja," or rub with salt and pepper and sous vide it—the key with this cut is to cook it "low and slow," turning the heat up towards the end to help caramelize and brown the meat.
We
raise our Limousin steers on certified organic rotational pasture and
native grasslands within 2 hours of the Bay Area. We take the time to
alfalfa finish all our animals. We truly believe that in order for
consistency in a grass fed, grass-finished product, each producer must
choose the best method for their farm and it's local ecology. We grow
our own pesticide free, non-GM alfalfa on our family's fields to produce
high quality beef. You will find our farm's beef to be a very lean red
meat with light marbling, yet extra tender. Our beef is dry-aged for a
minimum of 16 days, flash frozen, and vacuum sealed. We are a certified
USDA Grass Fed Producer and our farm is certified organic by CCOF.