Crowd Cow Beef Tasting in Chicago

[Troutman]

Great writeup Potkettleblack appreciate you going to the trouble. I wish the heritage pig breeds were more accessible here in Texas, at least locally. I've had the Berkshire but it's so expensive.

[klflowers]

Thanks for the write up and review. I haven't made the jump to waygu or berkshire or any of that stuff yet - I am pretty happy with what I get from the local butchers. But I am going to bookmark this so I can reference it later. I am sure the time will come when I have a few extra dollars that are burning a hole in my pockets.

[Potkettleblack]

My research has led me to believe that commodity cow isn't that bad, but commodity pork and chicken are, which I guess is why I'm more excited by the Mangalitza. They have Olive Wagyu up right now, and I couldn't justify even a 4oz petite striploin A4.

Wagyu remains beyond my interest, even though I've gotten from SRF and tasted from CC. It's not my jam.

[klflowers]

Actually it's the mangalitza that has my mouth watering. I like a good steak, tri tip, etc, but give me a well cooked chop or loin or shoulder, and I am in hog heaven (bad pun). I'll probably try the berkshire first since it is more readily available, but I'm going to keep my eyes open for this stuff.

[Potkettleblack]

I got on the list to get notification before it gets added to CC... it's coming soon. I am probably going to be crushed by the pricing, and do it anyway, it was so good.

[Sfdrew28]

Great write up! I agree with you on the A5(although I am a finance guy ). i was able to try a rib cap of it for $40 a pound. I ended up buying about 10lbs and sold five of them to two guys on this site so more people could experience it without breaking the bank.
I thought it was excellent but i definitely wouldn't pay the premium prices. A bit too rich for me and it works well as a small appetizer for us.

[Potkettleblack]

Yeah, if I were employed as a traditional MBA instead of a government one, and weren't a social anxiety driven hermit, I could see getting some Kago A5 or Olive A5 for a dinner party, and just slicing thin slices for folks... maybe even sear on a pink salt block, because that would be magic.

Really, I'd most like the tallow from one of these cows. The beef love you could make from just an untrimmed brisket... NOM!

[Potkettleblack]

Thistledown Farms is up on Crowd Cow... that's the Mangalitsa.
I'm in for a smallish pork shoulder and a bunch of thick boneless pork chops (what I had at the tasting).

I have a dream that the pork shoulder will require some trimming and I will have some pork love supreme to render.

[Red Man]

They won’t ship to the west coast ðŸ˜

[klflowers]

I may be in - I found Wedge Oak farm in Lebanon, TN and they offer mangalista. Couple of hours from here; not sure when I'll get up there cause I'm traveling a lot over the next few weeks for work, but nice to know they are close to me.

[RonB]

Great write up - thanx. I'd love to try A5 Wagyu, but not enough to pay for it.

[Potkettleblack]

Yeah, that’s how I’ve always felt about it. Now that I have, I don’t have to die wondering, though I’ve never seen an A5 flat iron, Denver, skirt, or flank and those are my jams.