DescriptionA very thinly cut slice of steak, ideal for wrapping around savory fillings. Fill bracciole with a mushroom mix, al dente vegetables, or a salty Italian cheese, then roll up. Tie with a string or seal with a toothpick, then braise in wine or stock. Flavor meets presentation in this traditional Italian dish.Claims
Our Local Angus program sources cattle from a coalition of small family farms throughout the Mid-Atlantic* region who feed their cattle a diet primarily of grass for most of their life, but finish the cattle with grain. Every farm in this program is independently audited to ensure the best standards of care for the animals, making sure they are never fed antibiotics, added hormones, or animal by-products.
*More than 90% of the cattle comes from NY, NJ, PA, DE, MD, VA, and WV, but in winter and occasionally if in short supply, the program is supplemented with cattle from North Carolina and Ohio.
- Raised Without Antibiotics
2-3ct per lb