Beef Rib Roast

The crowning presentation at any dinner table, our Golden West Glatt Beef Rib Roast dazzles with its juiciness, tenderness and flavor. Blessed with the delicate and even marbling that is the hallmark of our glatt kosher Premium ranch-raised Angus Beef, our Beef Rib Roast spreads its rich flavor and tenderness to every nook and cranny of these magnificent cuts of the very finest Western Beef. Size depends on availability. One roast per box.

First Cut Brisket

Richly flavored with fine, even graining, yet lean. Our ranched-raised Glatt Kosher Premium Angus Beef First Cut Brisket turns your favorite glatt kosher beef comfort food into fine dining. Sear both sides in a fry pan until caramelized and very dark brown for 7 minutes per side, then braise in a flavorful liquid in a long, slow oven (say 2-1/2 hrs at 300°) for juicy, tender, melt-in-your-mouth beef bathed in its own savory gravy. Size depends on availability. One First Cut Brisket per box.

Top of the Rib

Our Glatt Kosher Top of the Rib is delicately grained for rich, succulent flavor, yet lean. Slow roast this glatt kosher beef favorite with carrots, celery, onions, black pepper, garlic and paprika until mouth-wateringly tender (about 2-1/2, 2-3/4 hrs.)

Colorado Roast (aka French Roast, Square Cut Roast, Thick London Broil or Brick Roast)

Now on special
This richly marbled, exceptionally tender, exceptionally flavorful Premium Angus forequarter cut will reward you with some of the best eating you’re ever likely to come across—in more ways than you’d expect. Versatile as the early Colorado settlers (a not very tender group whose specialties included fur trapping, soldiering, prospecting, farming and ranching, to name a few) this very tender, juicy and mouth watering cut can handle roasting, barbequing, even stuffing and baking—all with equally delicious results.

Recipes:
Orange Cranberry Roast

Whole Brisket

We hereby promise to tell the truth, the whole truth and nothing but the truth about brisket, the Whole Brisket and nothing but the Whole Brisket, every delectable, glatt kosher Premium Angus bit of it. And the truth is this: sandwiched between the top and bottoms sections of your Whole Brisket is a rich layer of marbling that links them together—and that makes Whole Brisket one of the most juicy and flavorful cuts of meat you’ll ever taste. Lay on salt, pepper, garlic cloves, carrots, heaps of onions, then roast at 300F for a good long time—say 4 to 5 hours depending on size. (Now, in the interest of full disclosure, that’s for pot roast. Brisket also happens to be the preferred cut for Texas barbeque. If that’s your pleasure, and it’s certainly one of ours, a mere sixteen hours in the hot smoker will set you right up!)

Silver Tip Roast (aka Roast Beef)

Now on special
These Glatt Kosher Premium Angus Beef Silver Tip Roasts are not only extra lean they're extra soft—and busting out with rich, beefy flavor. Roast with black pepper, garlic and a little olive oil, and prepare to have every bite dissolve blissfully on your palate almost as soon as it leaves your fork. Size depends on availability.

Boston Brisket (aka Side Steak)

Our Glatt Kosher Boston Brisket (aka Side Steak) is a small, delicately grained roast bursting with rich, succulent flavor—yet lean. Slow roast this little feller with carrots, celery, onions, black pepper, garlic and paprika until mouth-wateringly tender (about 1-1/2 hrs). Perfect for a small family dinner. Or maybe a hungry cowpuncher or two.

Recipes:
Roasted Boston Brisket Stew

Middle Chuck Roast

In the old days, it’d be a rare and lucky chuckwagon that could lay on a roast like this. Gorgeously grained and extra tender, our glatt kosher beef Middle Chuck is ideal for pot roast. Depending on size, we’d cook it for 2-1/2 — 3 hours at 375° with garlic, paprika, black pepper, onion soup mix and whole cranberry. Size depends on availability. Two similar size roasts per box.

Recipes:
Spice Rubbed Braised Beef

Second Cut Brisket

Now on special
More generously grained and just about busting with velvety, meaty richness, our ranched-raised Glatt Kosher Premium Angus Second Cut Brisket fairly begs to fortify, say, a classic cowpuncher’s hearty meat-and-bean dish. Here’s what you do. Braise brisket in a fry pan with salt and pepper for a few minutes until brown all around. Stir in a couple of onions, carrots, chopped tomatoes, salt, pepper, a couple of tablespoons of minced garlic and 2-4 chopped, dried, rehydrated chilies or chili powder to taste. Cook about ten minutes over medium heat. Set brisket aside on a plate. In the pot, simmer a cup of wine and a quart of beef or chicken broth with the pot scrapings till it’s all reduced by half. Return the brisket to the pot and bake long and slow (say 21/2 hrs at 300°). Then take the pot from the oven and stir in a cup of pinto beans, oregano, cumin, coriander and paprika. Cover and return the pot to the oven for 1 more hour ‘till the whole thing’s out-of-this-world tender. Guaranteed to be as welcome around your dinner table as it is around the campfire.