Those are some clean grills....and must be a fantastic ventilation system in there to be working with charcoal in a closed environment like that. I like the charcoal "oven" from when the coals are sourced.
Also, clearly this man is not an adherent to the 'let it rest' school of thought. (Did wish he would have poured the meat juice over the steak at the end.)
This place as well as El Capricho are bucket list destinations for me. I have friends in the cattle business and I asked them about the beef these two places use: older cows and oxen 5 - 10 years old. My friends said that cattle that age in the U.S. are mainly used for processed foods such as canned soups/ stews or dog food and not really sold to the public as raw meat. U.S. cattle generally go to slaughter by two years of age. The exception are the newer boutique butcher shops.
El Capricho raises their own free range cattle on grass pastures that have thyme and lavender growing in them. Grain feed is provided if the cattle want to walk up to the feed area to eat it. El Capricho dry ages their beef for 120 days, not sure how long Extebarri dry ages.
Last edited by 58limited; January 14, 2024, 01:12 PM.
I cannot fathom YEARS of aging...! How is it kept from spoiling? And I understand, master chef, many years of experience etc... but to not even check the IT one time...? That's confidence.
(Did wish he would have poured the meat juice over the steak at the end.)
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