Tag Archives: beef quality

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Mythbusters, The Meat Market
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Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend the extra $$$ for a dry-aged option — but they fail to […]

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Hot topics, On the ranch, Trading Places
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It Takes Two, part II

Kentucky rancher and chef trade places

…So the two traded places. Charlie cooked and served over requests like: “She wants the Pappardelle Boscaiola, but without the bacon.” “Veal meatball walkin’ in.” and “I need to see Erin on the fly.” And Josh tagged a newborn calf. “That’s all just good, preventative stuff,” the chef suggests as Charlie follows up with medicine. […]

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Hot topics, On the ranch, Trading Places
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It Takes Two, part I

Kentucky rancher and chef trade places

“It’s like watching a basketball team,” Charlie Boyd tells me over the crowd. “If you’ve played enough games together, you know how to read each other through the orders.” I smile, nod my head in agreement and try to stay out of the way. We’re on the line in the kitchen of Josh Moore’s Volare […]

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On the ranch, On the road
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Tiny House, Big Dreams

Rolling into the yard of Titus and Erika Jaeger’s irrigated section near Ingalls, Kan., I’m puzzled by the small structure sitting next to a sturdy set of pipe corrals, across the yard from rows of large square hay bales. It looks too nice for a line shack, and we know they live almost an hour […]

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Hot topics, On the ranch, Trading Places
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Trading Places, part II

Part II: Quality always considered “Let’s meet, say just before 5?” Chad Ellingson asks on the other end of the line. It’s dark when we pull up to his family’s property near St. Anthony, N.D., and my headlights catch glimpses of the immaculate scene set before me. Fresh cut grass, well-fed horses, youngsters wiping their […]

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