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 .