I am obsessed with beef and devote a considerable amount of time to the subject. Following are several tips that have helped me better understand my favorite protein.
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If you’re thinking that beef grades are proof that people do understand beef quality, consider what it is that makes steak appealing. Is it just savory fat? Consistent texture? Reliable supply? No!
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Find the March 2021 newsletter here
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I categorize myself as a beef enthusiast. The food is an obsession of mine: I raise it, read about it, study it (both on the hoof and on the plate), and eat it as many times per week and per day that I can. Needless to say, my life is an endless conquest for the ultimate steak.
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The 2019 events schedule at our farm is going to be one worth watching, friends.
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I can’t count the number of times I’ve stood patiently as a customer, suddenly off-guard and sputtering, stared wide-eyed at their grocery list as though a piercing glare might miraculously change the recommended cut inked permanently on their recipe card.
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Daddy’s menu is always changing thanks to the creative genius of Dana and Darren, the father-son duo who create the culture of Clarion, and then serve it on a good roll.
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This week we’ll review my tips to thrive at a farmers market, suggestions born from a decade of observations made while selling beef to a growing number of people in towns and cities across our region.
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