We like to take the intimidation out of brisket. We have two options for brisket, whole or half. For a half, this means you’ll get a 5-6 lb manageable cut of meat, easy enough to prepare on a weeknight and indoors. Briskets are essentially the chest muscles of the animal and do well with low heat cooking. For those of you that are pit-masters, we also offer larger whole briskets.
1915 Grassfed Beef
Grass fed & Grass finished
10Day Dry Age for thebestflavor and tenderness
No grain,antibiotics, or hormones -ever
Frozen & vacuum sealed to preserve freshness
"One of my favorite chapters in the 1915 story is raising grass fed beef cattle, and it's likely not the reason you think. You probably know by now, Tanner and I do not have agriculture backgrounds (safe to say pharmaceuticals is on the other side of the fence here) so clearly our grass fed beef operation isn't a "fifth generation" ranch.Tannerand I are a fresh set of eyes on a very conventional way of doing things here in Texas, so unconventional that most grass fed beef in America is actually imported from other countries. Did you know that? This imported meat can even legally be labeled "product of the USA".Tannerand I are on a mission to raise delicious grass fed & finished beef here closer to home, so we opt to source/raise stocker calves from a handful of reputable grassfed ranches to put in our grass fed beef program and graze them on grasses and forage their entire life. It's quite simple really -1915grass fed cattle graze grasses and forage (no grain), without any shortcuts (if an animal is suffering we will use an antibiotic, and then remove the animal from our meat program). Processed at a local USDA inspected facility and dry aged to further enhance flavor and tenderness producing a premium grassfed beef" - Catherine
