Brisket

Roasts

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We don't ship just yet. You must come pick up your order at the farm in Floyds Knobs, IN.

Where it comes from

Low on the chest, under the front of the animal.

A hard working muscle that turns rich and tender when you give it time.

Thaw it in the fridge for a day or two.
Brown it on every side in a hot pan with a little oil.
Cook it covered at 275 with a cup of broth, onions and garlic for about 5 to 6 hours, until it pulls apart with a fork.
Keep it under 325 the whole time. Low and slow is what makes lean bison tender.

Best at 275Never over 325

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