Recipes

The Bavette, or sirloin flap steak, might be the best kept secret on the whole animal. Only 2 steaks per steer, it is like a marriage of skirt steak and flank steak, and is great grilled on its own like the recipe below or showcased in tacos and fajitas. It holds marinades really well and is super tender when cut properly against the grain.

Beef Osso Buco comes from the shank, one of the hardest-working muscles on the animal. While naturally lean and full of connective tissue, slow braising or transforms that collagen into silky gelatin, creating a deeply flavorful, luxurious sauce. This cut rewards patience and is a classic example of why low-and-slow cooking produces unforgettable results. The delicious grass finished bone marrow is an added bonus, and can be emulsified into the sauce or spooned out onto crusty bred for a nutrient dense treat like no other. Beef shanks are also great on the smoker!