A seriously delicious, seriously underrated piece of the beef. It packs the flavor of a Strip or a Ribeye without being boisterous, and melts in your mouth like a filet. Cook it up on the grill or cast iron just like any other steak, cut across the grain, and let the magic happen. 6x 8 oz. Top Sirloin Steaks
Familiar and robust: The Brisket. 1x Brisket Flat or Point Roast, ~4.75lbs; 6lbs Marrow Bones. Roast them, sprinkle with malden salt and scoop right up. Then, boil them for darn delicious, darn nutritious bone broth.
These ribeyes are works of art. 2x 20oz Ribeye Steaks; 2x 10oz chuck eye steak (the best steak you've never heard of), 2x 12oz Chuck Steaks; 4x 6oz Single-Source, Dry-Aged Burgers, and 2x 16oz Bone-In Shank Steaks (w/ marrow!)