48hr Smoked Beef - avg 1.1lb

One pack of 48-hour smoked pulled beef, approximately 1.1lbs. Salt is the only ingredient added — the flavor comes entirely from the beef and the smoke. Fully cooked, so all you need to do is warm it up. Best method: fry in a hot pan with a little butter until the edges get crispy. Outstanding over rice, in tacos, on nachos, or straight from the pan.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. It’s the kind of farming that builds topsoil instead of depleting it, and you can taste the difference. His beef is 100% grass-fed and grass-finished, dry-aged at near-freezing temperatures for 7–10 days before it’s cut and packed. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and finished the way most beef never is.