Brisket - avg 4.1lb

One dry-aged brisket, typically 2.5–4.9lbs. Brisket rewards patience — low and slow in the smoker or oven until the fat renders and the collagen breaks down into something extraordinary. Salt, pepper, smoke, time. That’s really all it needs.

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.