Piedmontese Beef Mock Tender Roast Ground Bone-in ribeye with 8–10" frenched

Bone-in ribeye with 8–10" frenched rib bone

aged to bring out true sharpness and depth

Bison filet — the most tender cut — wrapped in savory bacon

simmered into rich

Piedmontese Beef Mock Tender Roast Ground Bone-in ribeye with 8–10" frenchedThe Piedmontese Beef Mock Tender Roast, also known as the chuck tender, comes from the shoulder and resembles a small tenderloin in shape. While lean and full of beef flavor, it benefits most from low and slow cooking to break down its firm texture. With Piedmontese genetics, this cut is naturally more tender than conventional chuck tender, making it a great fit for braised dishes, pot roasts, or shredding for sandwiches. Raised by the Lambert Family