Grassfed flat iron bolognese part 1

So, I like using chuck portion to make ground meat.  There’s a lot of flavor in the shoulder/chuck area, particularly the neck and flat iron as well.  With the grassfed flat iron, however, I prefer to take the sinew out of the middle before grinding.  See the short process as follows…quite simple. Whole flat iron

The Bos Creek

It’s taken a while, but I’m happy with the progress over the past few days finally being able to control words and pictures on , the grassfed and pasture-raised line coming from Montana.  Now, onto the restaurant signature line!  Check it out Here .

Signature Beef Line!

Hi guys!  I’m really excited to come out with a signature beef line later this month!  I’m stoked because only the best of the best will be handpicked for my line.  It will be dry aged to specs in our facility in Montana.  And sent directly to your door for amazing eating pleasure in the …

Ribeye and Rib Cap

My morning consisted of waking up to play Clash of Clans (I love building stuff, and computer games…it’s pretty much an endless game that is brilliantly designed) and it has everything to do with gathering more resources (much like real life in America) and then calling the heartland of America (Montana) at 8AM HK Time …