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
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 www.theboscreek.com , the grassfed and pasture-raised line coming from Montana. Now, onto the restaurant signature line! Check it out Here .
100% Grassfed beef is hard to find year-round. Traditionally, farmers only harvest during “green grass” months, which leaves out the entire winter. I’m working directly with a rancher in Montana whose family has been ranching for over a hundred years, and for four years experimented with how to overcome the lack of availability of Grassfeed …