Saturday in the Strip (and True Confessions...)

GOOOOOOOOOOOD MORNING, PITTSBURGH!!!!

This morning it's time for a real-life conversation: I LOVE beef. As in, it adds joy to my life and enhances meals with my family. And it tastes like nothing else. Don't get me wrong, I like variety, but, frankly, nobody ever said 'Hey, let's go out for a pork chop dinner.' See what I mean? Beef is the king.

The problem we encounter is the perception of beef that's been created by an industry that mass-produces the stuff and quietly hopes that people will simply look the other direction when atrocities rise to the surface. There's a disconnect between the animals, the farmers, and the people eating; shills for the Big Boys try to fill in the void with a spectacle of buzzwords, but the promises made are never embraced. Distrust is the result, which casts a dark shadow over my beloved protein. Many have simply walked away from beef after too many questions arise and too few answers are provided. Even more have taken an outright stand against beef, attempting daily to convince everyone to follow in their abandonment of the food.

All that changes on a small farm level. Complete, undeniable transformation of beef occurs when a family is rearing a specialty product, unique to their farm, for a small consumer base. Suddenly we don't have to worry about weird growth promoters and massive environmental disasters. The worry of animal treatment evaporates when you're talking to the people who are tending the animals every day. Everything is done by hand in small batches to ensure the best quality product makes it to your table every time. In short, that dark shadow runs away in the face of a small farm reality. We can feel good again about eating.

Beef. More specifically, Clarion Farms Beef - it's the freaking king. We're not ashamed of that.

Find the farm in the Strip today from 9-12 on Penn Avenue between 22 and 23 Streets. We're right beside the famous Bar Marco. Gruber Farms Pasture Raised Meats is joining us. The only thing missing is Y-O-U!

Here's what's headed your way:

Steaks

chip steak 1

chuck eye 7

eye of round 1

filet 3 medallion

flank 4

flat iron 2

hanger 2

New York strip 3

petite tender 2

porterhouse 4

ribeye 5

round steak 1

sirloin 7

skirt 3

t-bone 2

Roasts

arm 2

brisket 2 half

chuck 4

eye of round 1

London broil 1

rolled rump 2

tip 2

Ground beef

80/20 ground beef

90/10 ground round

Odds and Ends

liver 1

ox tail 3

stew meat 5

See you in the Strip!