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Cooking Tip: Grill or roast whole to medium-rare (130–135°F)
The Piedmontese Beef Brisket is available in three styles: the lean
engraved to mimic authentic wine barrel stamps
Known as the top sirloin cap or “picanha”
Bison Oxtail Bones & Organs Cooking Tip: Grill or roastBison oxtail may look humble, but it transforms into one of the richest, most flavorful dishes youll ever enjoy. Cut into cross sections of the tail, oxtail is loaded with collagen and marrow that melt into silky soups, stews, and braises. Raised on Kansas prairie grasses at Black Kettle Buffalo Ranch, this cut brings depth and body to traditional comfort foods. Key Features: Cross sections of the tail, rich in collagen and marrow Ideal for slow
