Osso Buco Balsamic Vinegar with salt and

Balsamic Vinegar with salt and oil pairs nicely

Each package contains one 3 lb roast

and dimensions of the skull openings

We recommend defrosting using the techniques mentioned in SALT FAT ACID HEAT by Samin Nosratand and grilling at 500 degrees for 1 minute and 45 seconds on each side

This heavier cut is slightly fatter from the shoulder and neck region

Osso Buco Balsamic Vinegar with salt andThis package contains two Osso Buco. This is a cut of the Bison Shank, with the femur bone intact. The cut is presented as a piece of meat with a bone hole in the middle. Contact us for availability Available for regional delivery or pickup at the ranch