Oakridge Angus- Grass-fed, Grain Finished Beef
- from Sonoma County Meat Co.
An awesome way to feed a crowd on the weekend, brisket is a classic BBQ cut and makes amazing sandwiches. Smoke it, roast it, brine it, braise it, or throw it in the slow cooker.
For more ideas for brisket (homemade pastrami anyone?) and general bbq knowledge check out http://amazingribs.com/
, my favorite online outdoor cooking resource.
"Oak Ridge Angus raises premium grass-fed grain-finished beef raised in Knights Valley, just outside Calistoga. Started as a dairy by Massimino LaFranchi 1912, the family sold their award winning Aryshires in 1974 and bought the first generation of the Angus herd they raise now. Pature raised on the rolling hills of northern California, and finished with only spent beer grain, 100% barley from the Bear Republic in Cloverdale; no corn, no antibiotics, no hormones of any kind.
This is truly a local, sustainable protein."