I was certainly pleased to have my order from La Cense show up Wednesday, perfectly intact, still frozen solid.
I proceeded to thaw out three of the New York strips for Bea, myself, and our friend Julie whose hubby is out of town. All in all, a pretty simple deal. Steaks on the grill, a beef stock reduction with a couple of cloves of garlic, a bit of red wine, and a pinch of fresh chopped rosemary. Strained it before serving, and also added the juices from the steaks resting a couple of minutes.
On the side, french cut green beans, boiled then simmered covered for an hour or so with chopped onion and wild boar bacon. Sauté the bacon (any will do) with some lard, then put the whole thing, drippings and all, in the pot). Let it boil down pretty well and serve using a slotted spoon, i.e., don’t drain it, and, store leftovers in the juice.
Again, I had no problems cooking the meat. I don’t know whether it’s my fairly new infrared grill, or what, but cooking grassfed meats has so far been very forgiving. It came out perfectly medium rare, very tasty, and fork tender. In fact, the tenderness was on the order of ground beef. I couldn’t believe it. As always, images can be clicked to enlarge and get better resolution.
In the end, I’m definitely sold on the grassfed experience and will be researching the best sources locally, trying them out, then deciding how to proceed.