Last week at the Fancy Food Show I had what may be the best tasting beef I’ve ever experienced. It had the gaminess I like in grass fed beef but without the usual dryness/toughness which comes from the fact grass fed is typically very lean. The secret may be this meat is NOT lean but, according to the purveyor, is “more marbled and flavorful than much of the grass fed beef available in the US.”
None other than Russell Jackson, of Top Chef/Dissident Chef fame, was cooking this up in the New Zealand Meats booth along with lamb, which was also excellent but less of a revelation. I tried the beef my first day, dreamed about it that night, and returned the next day to confirm it was just as good as I remembered. It was. This beef is verified Black Angus, and in addition to being free range and grass fed the vendor certifies it is grown without hormones.
You can currently get 12 12-oz boneless strip steaks (the cut I tried) for $174 including overnight shipping. That’s not exactly cheap, but it’s not outrageously more than other premium meats. I’m going to check it out.