Two years and two weeks of waiting. How was the first grassfed bite?

Each spring-harvested grassfed steer represents two years of waiting. That's two hot, sweating summers and two wet, chilling winters, and two pleasant springs and two pleasant fall seasons, each highlighted by different kinds of work to ensure that the animals destined to land on a dinner plate are comfortable, full, and healthy, because comfortable, full, healthy animals yield healthy beef.

Needless to say, I'm excited when one gets on the trailer: How will it taste? Did I do good job? Are our customers going to be happy? Pins and needles rule the day.

After the truck departs the farm it's two more weeks of waiting while the carcass ages in the cooler. More pins and needles. It's the final stretch.

Then.

We get the beef back. To say I'm excited as I tear into the boxes containing grassfed steaks, roasts, and ground beef is an understatement. Two years of work, all leading directly to this.

The hard work begins: sampling. It's rough, but someone has to do it. Last evening was especially difficult: I grilled a grassfed New York Strip.

Glory, glory, friends. It's a winner. That steak was tremendous. I didn't eat anything else; steak ruled the evening. And the evening was good.

Two years and two weeks of work and waiting, all crushed down into the minuscule pinpoint of time when I took the first bite. I hope you experience the same feelings I did when you take your first bite.

100% Grassfed Beef from Clarion. It's a long road. But it's worth the wait. Stop in and get some, friends.

(Tonight is burger night. Woo!)