G&T Farm Grassfed Beef Osso Bucco
These crosscut beef shanks are a real treat if you like slow braized meat. The marrow of the bone makes for an incredible stew broth and unlike a typical shank there is plenty of meat on these bones. They are cut about 2 inches thick across the bone.
Enjoy within 5 days or freeze for later use.
Keep refrigerated or frozen. Farmers to You orders beef by the whole animal and it arrives fresh to us. On weeks when we receive a fresh beef delivery you will receive cuts that are fresh, not frozen. On weeks when we do not receive a new order your beef will be sent frozen, beginning the thawing process while en route to you and can continue the thawing process in your fridge and be enjoyed within a week. The beef can be refrozen if desired without compromising the quality of the meat. Check the weekly bounty in our Friday Newsletter for fresh beef updates.
We source our 100% grassfed beef from Tilldale Farm and G & T Farm. Both farms raise Red Devon cross cattle on a 100% grassfed and grass finished diet. The beef is dry aged for at least a week before delivery to us.
January 20, 2021 by A
we braised this to make beef stroganoff. it was the most flavorful sauce i've ever made. definitely going to order this again. i'm never making beef stroganoff any other way again
January 17, 2021 by Kiki
This is the cut of meat I use in my beef stew. The flavor was outstanding, this cut of meat is meant to have a long slow all day simmer for a tender result. So good!!
March 20, 2020 by Jeff
The flavor on all of the beef products from Tilldale Farm are really good. What they don't have, compared to a good Prime cut meat, is that umami feel that comes from being well-grained with fat, which comes from corn fed cattle, something that isn't so good for the environment (or for the cattle). So sometimes you'll see labels saying the cows were grass-fed, but finished off with corn. It gives the meat a more luscious mouthfeel.
But in any event, with organic meat like this, you'll get a deeper beef flavor.
With something like a shank, which WILL contain a lot of tendons (just like a shoulder), you HAVE to, as in MUST cook it slowly for a long time. I'm talking hours. Sear the meat on both sides, then stick the meat (along with herbs, spices, vegetables, whatever) in the oven in a braiser or a slow cooker for 6-8 hours (And if you're doing something like beef cheeks, which have a TON of tendon, for 10-11 hours!) at a low temperature. Check your online recipes for guidance.
In time, the tendons desolve and the meat becomes soft.
January 12, 2018 by John
good flavor, well-packaged, but the cut was full of tendons. difficult to eat.
January 21, 2017 by K.j.
I gave these shanks to my mother-in-law because I was too busy to make soup after all. My in laws raved about the quality, and I'm back to buy more. My kids also loved the soup that grandma made for them.