About Frese Beef
The Frese’s have been active in agriculture for the past 5 generations. More recently in 1982, “Dad” branched out onto his own spread down the road from the homestead and made our beginnings in natural beef. This is where Frese Naturals is today, owned and run by Cole and Crystal Frese and their kids, Ansley and Henry.
The Angus cattle we raise for beef are hormone free, stress free (not chased by motorized vehicles), and kept in our own, onsite pastures where they are handled regularly. Frese Naturals are born here on the farm and spend their first 18 months on grass and hay, pastured on 300 acres of grass meadows. From there, a mixture of corn, oats, and molasses is given on a free choice basis. We have also begun a co-op where we seek other, local farmers with similar practices as our own to finish their black Angus cattle as we would. This ensures continuity and keeps our community's beef local.
BrisketProducts found: 1
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Buy Beef Brisket directly from Local Meat Farms
The whole brisket makes up the animal's breast which means that it will be a tougher cut of meat due to being used for movement. Due to the popularity of backyard barbeque and smoking the brisket has become a very well known cut that can be found at your local grocery store or butcher shop.
Briskets are most commonly prepared by applying a generous amount of rub over the entire surface, and then placing it on the smoker and letting it cook low and slow until it reaches an internal temperature of 203-205 degrees.
Once fully cooked, be sure to let the brisket rest before slicing.
The whole brisket is made up of two pieces known as the brisket point and the flat.
The Brisket Point is the less lean portion of the brisket that is full of flavor, juicy and typically used for burnt ends in barbeque application.
On the other hand the Brisket Flat is the leaner portion of the brisket full of flavor and typically used for slicing or shredding.
Both the point and flat are most commonly used for barbeque and corned beef.
