Shank & Rump
Located on the hind quarter of the beef, the Rump is the leanest part of the animal! For both of these areas, a nice, long slow cook is the best suited option for a tender, flavorful meal.
Osso Bucco is simply a cross-cut section of the Beef Shank, and is a beautiful cut of beef that is best slow cooked until it becomes full of tender, juicy flavor and fork tender. One of the many benefits of slow cooking this cut is that it allows the connective tissue to render down and turn into a great sticky fat known as collagen!
​
Here's the large roast that we cut our Osso Buco and Thor's Hammer from! This cut is perfect for braising or slow cooking, then shredding. One of the many benefits of slow cooking this cut is that it allows the connective tissue to render down and turn into a great sticky fat known as collagen!
​
The Thor's Hammer roast is an impressive main dish for a crowd. Whether you're braising it or smoking it, it makes a beautiful center piece for any dinner! One of the many benefits of slow cooking this cut is that it allows the connective tissue to render down and turn into a great sticky fat known as collagen!
​
An Eye of Round Roast is a large, lean roast. Perfect for making your own roast beef deli meat, or slicing it thin to make your own homemade jerkies!
​
Cubed Steaks are a classic cut, known for chicken fried steaks. They're great battered, fried, and served with a gravy!
​