Beurre de Baratte Butter Brisket Flat Our cowboy steaks are akin

Our cowboy steaks are akin to those served in the best steakhouses in Chicago

changing the water every 30 minutes until thawed (2–3 hours)

Keep it simple: their natural sweetness shines with minimal seasoning

turning occasionally

The result is a brisket with beautiful intramuscular fat

Beurre de Baratte Butter Brisket Flat Our cowboy steaks are akinYes this butter is so good, we import it from France. Rodolphe Le Meunier is Frances famed affineur fromager (cheese maturer) and a Meilleur Ouvrier de Francethe countrys highest craft distinction. For this butter, he partners with a small Normandy dairy in Val dAy (Lessay) where sweet, pasture rich cream is cultured with lactic starters, then slow churned in a traditional baratte until it turns luxuriously satiny. Each wheel is hand molded and