Moose
somebody shut me the fark up.
I was recently introduced to a local cattle rancher who is raising Wagyu-Angus cattle, who seems to be in the final phase of working out genetics to his satisfaction.
Numerous conversations and meetings resulted in the exploration of a future business relationship where I can leverage my branding and marketing expertise to create and launch a wholesale + high end direct-to-consumer brand in the not too distant future. I’ve always wanted to transition from corporate marketing to something involving food or BBQ/grilling.
In the meantime, I’ve been the recipient of a number of generous beef samples that have been impressive, to say the least. Also, all the meat has been dry aged for 21 days, another bonus. The fat on this beef is different than other beef – it seems to yellow a bit when it cooks, and has a distinctly rich, full bodied taste that is unlike any other.
The most recent package included two 1¾ inch thick bone in ribeyes. When I pulled them out of the cryovac, I REALLY liked the marbling:
Dusted the steaks generously with a fresh batch of homemade coffee rub, one of my favorite seasonings for big ribeyes:
Started out indirect on the Kingsford Oval with the last of my B&B briqs:
Time for the final sear:
Resting:
And sliced:
I’ve had some good beef over the years, but nothing quite like this! The filet was uncommonly tender, and the cap was fall-apart-melt-in-your mouth goodness.
I'm liking where this whole thing is headed...
p.s. sorry about the post cook pics. still trying to work on lighting in our kitchen. :icon_blush:
Numerous conversations and meetings resulted in the exploration of a future business relationship where I can leverage my branding and marketing expertise to create and launch a wholesale + high end direct-to-consumer brand in the not too distant future. I’ve always wanted to transition from corporate marketing to something involving food or BBQ/grilling.
In the meantime, I’ve been the recipient of a number of generous beef samples that have been impressive, to say the least. Also, all the meat has been dry aged for 21 days, another bonus. The fat on this beef is different than other beef – it seems to yellow a bit when it cooks, and has a distinctly rich, full bodied taste that is unlike any other.
The most recent package included two 1¾ inch thick bone in ribeyes. When I pulled them out of the cryovac, I REALLY liked the marbling:
Dusted the steaks generously with a fresh batch of homemade coffee rub, one of my favorite seasonings for big ribeyes:
Started out indirect on the Kingsford Oval with the last of my B&B briqs:
Time for the final sear:
Resting:
And sliced:
I’ve had some good beef over the years, but nothing quite like this! The filet was uncommonly tender, and the cap was fall-apart-melt-in-your mouth goodness.
I'm liking where this whole thing is headed...
p.s. sorry about the post cook pics. still trying to work on lighting in our kitchen. :icon_blush:
