NOTE: Please leave an esky* on your door the night before delivery if you wish to buy this item. *Please supply your own esky.
Slow cooking osso buco takes time and energy (gas or electricity) so we suggest making larger batches and freezing the left overs for later meals. Osso buco is the shank sliced into pieces and it's full of rich gelatin, delicious muscle and bone marrow.This product is fresh, not thawed. Feather and Bone buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef they source is packed with the farm certification (if applicable) and breed clearly labelled; dry aged for between two to six weeks, depending on the cut; between 24 - 36 months or older; hormone and antibiotic-free; grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used); a mix of breeds including Galloway, organic Belted Galloway and organic Wagyu; from NSW and Victorian farms. The producers Feather and Bone work with are entirely transparent about their processes and welcome all questions.