4 lbs Beef Blade Steak (remove the connective tissue and you will have Flat Iron steaks) 3 lbs Bison Franks 3 lbs Berkshire & American Wagyu Blend Patties
Beef Blade Lifter: The Blade Steak is off the Chuck and is found just above the Ribeye. Affordable and delicious, this is the cut we are eating right now. It is also known as a Lifter steak and some call it a "Cap" even though this is misleading since the Ribeye Cap is referred to as the "Cap". The Chuck shoulder produces bold beef flavor BUT, there is connective tissue that runs through this cut. If you were to butcher it down the connective tissue, you would have Flat Iron steaks.
Bison Brats: Bison Franks w/Pork - Cheesy Pepper Bison Franks w/Pork - Cheesy Hot n' Spicy Bison Franks
Montana-curated and made in a USDA processing facility in Big Timber, MT. These unique recipes are very tasty and tasty. The first two contain Dairy so if you are dairy-intolerant please let us know and we will pack only the Bison Hot Dogs.
Berkshire Pork: Red Top Farms produces a premium American Wagyu product from F2 animals with a marble score of 3. They also produce premium Berkshire Pork. Blending these two incredibly rich animals into delicious 75/25 provides you the necessary tools to make the best smash burger you have ever had. Seriously!
ABF and "Never-Ever" (antibiotic free and never given growth hormones)
Finished on traditional Japanese 500-day feed protocol
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