Grassfed Ground Round – 93/7 Extra-Lean
Ground round is our leanest ground option. It comes from the round and is approximately 93% lean and 7% fat, making it useful for dishes ...
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Ground round is our leanest ground option. It comes from the round and is approximately 93% lean and 7% fat, making it useful for dishes ...
This is straightforward ground beef from one known Indiana farm. The grind is approximately 90% lean and 10% fat, giving it enough fat fo...
Beef tongue rewards a long, gentle cook. Simmer or braise it whole until tender, remove the outer skin while it is still warm, and then s...
Beef kidney is a traditional organ cut with a firm texture and a distinct taste. Trim away the central white core before cooking, then us...
New York strip comes from the short loin. It is boneless, relatively firm and usually carries a band of fat along one edge, giving it a d...
Cubed steak is a thin beef steak passed through a mechanical tenderizer. The small indentations shorten the muscle fibers and give breadi...
Skirt steak is a thin, strongly grained cut that responds well to a hot grill or skillet. It cooks quickly, so watch the center closely a...
Ground chuck comes from the shoulder and carries more fat than our ground round or ground sirloin. The approximate 85% lean and 15% fat b...
Soup bones include marrow and enough meat to contribute more than the bone alone. A long simmer draws from both, giving stock a fuller ba...
Suet is the firm raw fat found around the kidneys. It is not finished tallow; it is the starting material for rendering your own cooking ...
Foreshank bones are a practical choice when you want a broth with body. Bone, marrow and connective tissue release slowly during a long s...