The meat cut in Beef Osso Bucco is a cross-cut of beef from the shank that’s around an inch and a half thick. It’s a pretty thick meat cut but it becomes deliciously flavorful and tenderized when braised.

Please feel free to message or email us for question on preparation.

Carefully selected and bred for tenderness and marbling.  Whole carcass dry-aged a minimum of 14 days for optimum flavor and experience.

• Forage-based grazing
• Enzymes and minerals derived from fermented foods
• High in “Activator X” recently known as Vitamin K2.
• Genetically selected for nutrient-dense, flavorful and tender meat