High [meat] score!

[Henrik]

I have started making acquaintances in the food wholesale business. Very rewarding, I must say. Today I restocked my fridge/freezer with a whole lot of goodies. Most of it is Canadian beef labelled "Heritage Angus". All cuts are Prime quality, as opposed to Choice or Select.

I'm a big fan of cooking large cuts of beef, so I was real happy to lay my hands on a full top sirloin beef, weighing in at 5.7 kilos (12.6 lbs). I also bought a real nice brisket, flap, flank and some Iberico pork. See photos below.

Sirloin beef, fat side up. Check out the size of this one




Sirloin beef, meat side up




Sirloin beef, cut in half to see marbling




Flank and flap, 2 kilos each (4.4 lbs each)




Full packer Brisket, 6 kilos (13.2 lbs)




Iberico pig, bellota quality, pork tenderloin (bottom) and pork chops



It feels like I struck gold! Some of these cuts are labelled "Chef's selection", meaning they are only sold to restaurants. Can't wait to try these. This should keep me busy for the next few weeks. I'll report back on the cooks.

[Mr. Bones]

I'm droolin over here, brother!
What fantastic lookin beef!

[Henrik]

It sure is! All I have to say is: Thank you, Canada!

[Jerod Broussard]

That is some serious marbling for sirloin.

[Henrik]

It is. Love your new avatar!

[FireMan]

Ditto, that is serious.

[DWCowles]

Man o’ Man does that look good!

[Steve B]

Hey Henrik Being that I live a lot closer to Canada than you, about 5hrs by car to be exact. Do you think you could hook me up with these guys.
Shipping should be a whole lot cheaper.

Some beautiful looking meat you got there. 👍😋

[Henrik]

Thanks! As I understand it, 'heritage angus' is a collection of family owned farms trying to raise the bar for quality beef, in this case Angus cattle. So far I'm very impressed.

[RonB]

Lookin' forward to your reports Henrik.

[smokenoob]

few weeks? you been hybernating?

[Mudkat]

Gonna be some great pics coming!

[Troutman]

Fire it up Henrik!!!!

[EdF]

I'd be thinking about dry-aging that chunk of sirloin for 35+ days.

[Henrik]

I'm real keen on dry aging too, but it's gonna have to be the next one.

[Huskee]

Impressive stuff!

[Frozen Smoke]

Looks awesome and should keep you busy for a while. I was finally able to begin purchasing through a local food service company a few years ago. They carry absolutely everything. I buy things by the case. I usually don't start purchasing from them until spring when I have event cooks booked and I use cuts by the case.
It does open up a whole new world as you are finding out.

[jgreen]

Wow. I am from Canada, and would only see something like that rarely, maybe at a specialty butcher.

[Barry Friesen]

Agreed, I will have to look into these guys...

[JCBBQ]

I've never had Iberico pork. Is it all it's cracked up to be?

[Henrik]

Yep, it really is. I'm a big fan of pork in general, and this is in a class of its own.

[Potkettleblack]

Jealous on the Iberico. The jamons are amazing, so I suspect the uncured meat would be great as well. Makes me want to throw together that Chefsteps Romesco.