Individual cuts of all-natural beef.
Flank Steak comes from the abdominal muscles. It's best cooked quickly over high heat and sliced thin against the grain. High in protein and a good source of iron and vitamin B6.
Shoulder Tendon is best for slow cooking methods like braising, becoming tender and flavorful. Rich in collagen, supporting joint health.
Oxtail comes from the tail, best for slow cooking methods like braising. It’s rich in collagen and high in protein.
The tongue is a delicacy known for its rich, beefy flavor and tenderness when cooked properly. It's best braised or slow-cooked. High in protein, iron, and vitamin B12.
Marrow Bones are from the leg bones, perfect for roasting or making bone broth. Rich in healthy fats, collagen, and a great source of calcium.
Flap Steak is cut from the bottom sirloin. It has a robust flavor and is best cooked quickly over high heat. High in protein and rich in iron.
Skirt Steak comes from the diaphragm muscles. Best cooked quickly over high heat and sliced against the grain. High in protein and rich in iron.