• andychalk

Grass-Fed Beef Hits The Taste Spot

by Andrew Chalk


The PR rep. wrote "Andrew, do you eat red meat?" Do I eat red meat? Do I meet red eat? Do I heat red beet? It's a simple enough question. But the answer, according to this PR, was different from the usual. One hundred percent grass fed and finished beef. No sub-therapeutic antibiotics. No added hormones. No GMO. Furthermore, she was going to put her product, Pre, Australian and New Zealand meat, where my mouth was.


An ice pack with five cuts of moo cow arrived the very following day, shipped by magic. I read the instructions (a first!) and prepared the ribeye for the moll, ambulances on standby in case I messed up. Fortunately, it met with approval so my time on earth is extended.


Grass fed beef is something any serious food lover should try. It seeems to have a bigger taste and a leaner texture. Pre can be ordered online or purchased at one of their retailers listed on their web site. For expert prep in the Dallas area Graham Dodds at Elm & Good has it if you ask.


Here is my prep:

Room temperature for an hour, salted
Room temperature for an hour, salted

Slothered with ghee (melted butter)
Slothered with ghee (melted butter)

Cook in skillet to 105F internal temperature (for medium-rare)
Cook in skillet to 105F internal temperature (for medium-rare)

Use magic to produce roasted Brussels sprouts, sweet potato fries, and air-fryer cooked asparagus. Sprinkle garden herbs over top for a frou-frou appearance.
Use magic to produce roasted Brussels sprouts, sweet potato fries, and air-fryer cooked asparagus. Sprinkle garden herbs over top for a frou-frou appearance.

0 comments