Smoked Beef Kielbasa Grind FROM THE CHEF: The filet

FROM THE CHEF: The filet mignon can be on the leaner side so we like it best cooked to medium-rare or medium

The tri-tip is also great with a spice rub

Don’t forget to let your steak rest at least 10 minutes before cutting into it

we take care of them by paying fair and consistent prices for their animals

This cut is richly flavored

Smoked Beef Kielbasa Grind FROM THE CHEF: The filetGrass fed, grain finished and locally sourced beef from small family owned farms in Pennsylvania and New York. WHY WE LOVE THESE: Perfectly seasoned and handcrafted with the finest cuts of ethically raised meat. This Kielbasa is the delicious answer to weeknight dinners or weekend BBQs. 16 oz per pack, 6 beef sausages Fully Cooked, Smoked; arrives frozen Collagen Casings Shelf life: seven days in the fridge or up to one year frozen Let thaw in the