Wednesday, September 16, 2009

Lets talk about QUALITY! The reason a steak in an expensive restaurant is so good isn't just some secret recipe or way of cooking........You have to start with a quality piece of meat. Angus beef is near the top of the list when it comes to tender and delicious meat. But all Angus aren't created equal! And all beef isn't either! Meat that is too lean is less tender and had less natural moisture so it drys out easily when cooked. Over fat meat just creates waste and excess fat which isn't healthy. But perfectly finished beef is so tender it seems to melt in your mouth while also having an amazing natural flavor that doesn't require marinades or sauces. Our calves are raised on grass like nature intended. When they approach finish weight we put them on high quality hay and grain for 30 days. That puts the cherry on top of the cake. They get the natural "marbling" needed to make awesome beef without the waste of calves who are fed grain for months and months like most other producers do. For those of you who don't know marbling, I'll give you a quick lesson. Like a pretty marble stone, the marbling in meat denotes high quality. It is what gives a great steak or roast its wonderful flavor. It is the inter-muscular fat that looks just like fine marble stone. Too much is simply waste and not enough makes for one tough, tasteless meal. The picture above on the left shows a steak with a small amount of marbling. The middle picture shows a modest amount and the right picture has moderate marbling. When you buy our beef your meat will have moderate marbling. And the difference is simply amazing! Quality equals Taste. Are ya hungry yet?

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