Bone-In Short Rib
Heritage Black Angus · 28-Day Dry-Aged

Fall Braise Bundle

For slow Sundays with a pot in the oven all afternoon.

$129À la carte value $147
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The box includes

The cuts that get better the longer they cook, raised on our Middle Tennessee pasture.

  • 2 Bone-In Short Rib (3 lb)
  • 2 Stew Meat (1 lb)
  • 1 Marrow Bones (1 lb)

Keep everything frozen until the day before, then thaw in the refrigerator.

How to cook

Brown hard, then low and slow:

  • Short rib: brown every side in a heavy pot, add liquid halfway up, cover, and braise at 300F for about 3 hours, until it pulls off the bone.
  • Stew meat: brown in batches so the pot doesn't crowd, then simmer covered with stock and vegetables about 2 hours, until tender.
  • Marrow bones: roast cut side up at 450F for 15-20 minutes and spread on toast, or drop them in the pot for a richer braise.

Thaw everything in the refrigerator the day before you cook.

Pasture to Table

Beef raised the right way — from our pasture to your table.

Family Owned & Operated

Our founders cared for our earliest cows and built the fences for our first pasture.

Custom Feed Program

Grass-fed on Tennessee pasture, grain-finished, never rushed.

Single Origin

Raised in Middle Tennessee to our uncompromising standard.

Fall Braise Bundle