Old-School Brisket. The Way It’s Supposed to Be.
Grass-finished beef with real flavor, built for low and slow fires.
This half brisket comes from 100% grass-finished cattle raised the right way—on pasture, with time to grow and flavor to develop. Expect a leaner cut than grain-fed brisket, with deep beefy taste that rewards patience and proper cooking. This is honest meat for folks who know their way around smoke, fire, and a long afternoon tending the pit.
Best Cooking Practices:
Cook it low and slow. Brine or dry-rub ahead of time, then smoke or braise with plenty of moisture. Don’t rush it. Slice against the grain and let it rest before serving.