Osso Buco Size:1 - 1.5 lbs Making Akaushi cattle able to

Making Akaushi cattle able to produce well marbled meat by eating grass in a natural open field

When you eat a lobster tail

Our meats undergo a wet-aged process for over 30 days

Wooden & White Bone Handle - 5

Scallops are more than 80 percent protein

Osso Buco Size:1 - 1.5 lbs Making Akaushi cattle able toThe Osso Buco or Beef Shank is usually a preferred cut for winter time. Italians serve it with risotto and Argentineans use it the popular "puchero" stew. it is a delicatessen when cooked very slow to tenderize the fibers of the cut and to absorb all the flavors of your preferred sauce or spices. This product is sold frozen.