Retail Grocery Steak Shoot-Out (Review)

Goals Gaining perspective on what others are experiencing with their Twin Cities area retail meat counter steak quality choices is important to a beef producer. We tend to get accustomed to our own product and need to force ourselves to explore the larger world. That’s what this post series is about. Method We’ll focus on […]

Dry Aging: Less (H2O) is More

Dry aging (hanging carcass beef in a cool, climate controlled environment) has a long history but the modern beef industry has abandoned it in favor of a poor substitute deemed “wet aging” where all the excess fluids associated with a beef primal cut are supposedly captured with it in vacuum sealed plastic. Dry aging is […]

All Hat No Cattle

It takes a decent breeding herd, fertile land, fencing, drinking water delivery works , expertise (luck too) and most of all;  time ( 6-12 months more than grain-fed) to produce a quality true grass- fed beef. It’s not about just jockeying random maybe-grass-fed cattle between a convenient “sale barn”  and processor. Nor is it waylaying […]