Grass-Fed Osso Bucco Pot Roast Union Pickup Cut from the pork loin

Cut from the pork loin — not the belly — so it's leaner and meatier than American-style bacon

depicting a cow set against a Montana landscape and reflective of the values at the heart of the festival: respect for the land

Requires approximately 5-6 cubic feet of freezer space

and serve it smothered in gravy for a meal that never goes out of style

Grass-Fed Osso Bucco Pot Roast Union Pickup Cut from the pork loinCross cut from the shank with a thick ring of meat surrounding a marrow bone the name is Italian for "bone with a hole," and that hole is where the magic lives. As it braises, the marrow melts into the cooking liquid while the natural enzymes in the surrounding meat break down and thicken the sauce on their own. Traditionally made with veal, but beef osso buco is arguably the richer, more flavorful version. Braise it in white wine with aromatics for