Cut from the foreshank, these "steaks" are likened to bone-in stewing meat. With a nice round marrow bone and connective beef, these cook down into an incredible beefy broth. Prep like short ribs (par-boil about an hour), remove the bone, leave the marrow, add seasoning and return to simmer for several hours. An incredible meal by itself or add your favorite root veggies for a nutrient-rich beef soup.
Locally grown by our friends at 4 Corners Ranch where their longhorns are always pasture raised and never grain fed.