We had our first steaks from our locally raised grass-fed side of beef this week. We’ve had our meat since November, so it’s taken us two months to get around to bbq’ing some steaks. I guess that speaks to how often we really eat red meat, but if you’re going to eat it, it’s good to know where it came from and how it was raised.
Wow! Mooboo (the name of our cow) had a good life. She was delicious!! The most tender, buttery, flavorful steak I’ve ever eaten.
Tyler and Uncle Rob (hi Uncle Rob!) nailed the bbq technique. It was perfectly rare to medium-rare. And did I mention delicious? The T-bone was the most local portion of the meal, and we served it with organic twice baked potatoes, Brussels sprouts with truffle honey, caramelized shallots from the garden, mushrooms cooked with thyme from the garden, and Tyler’s fresh baked rolls. It was a feast!