A few days ago I posted that we had plenty of beef for sale, and that we would most assuredly last through December with our supply. What’s that about the best laid schemes o’ mice an’ men?
Yesterday I received a telephone order for 500 pounds of beef! To put that in perspective, we only received 1500 pounds total from all four cows. Considering we’ve already sold a goodly bit of beef, and I know we have a large order still to fill, that’s a pretty dramatic swing to inventory. However, the order is from a friend who is in a bind and needs an emergency order so I’ve agreed to sell her the beef. We still have plenty to meet your needs, but my estimate for how much longer just shrank dramatically.
For those of you who already have some beef, please don’t forget to let me know what you think of it. SWMBO cooked some NY strips this weekend. I’m not a fan of strip steak, preferring ribeye as it’s more tender and flavorful but I have to say the strips were surprisingly good. As in I’m looking forward to having them again good. We cut our steaks 1.5″ (rather than 1″) this time and having that thick cut really seems to make for a more preferable steak. Because it’s so lean, grass-fed steak dries out quickly anyway. Add in a thinner cut and the heat reaches the center too quickly resulting in a dry steak. Of course, I’m a bit biased on how my steaks taste, but honestly, I’m my worst critic and these steaks are mighty fine.