I went to my new favorite butcher in town. A real classy (read: expensive) place, but each cut of meat is labeled in detail so you know whether it's a cow or steer, which country, age in months, grass fed et.c. I love it. So, I treated myself to a real nice hunk of sirloin, from Poland. This cow was 60 months old before being slaughtered. I'll cook this using the (now) classic reverse sear method.
Part of the store
They're good at wrapping the meat in a nice package:
Here's the raw meat
And a closeup
That's 1 lb of meat, I'll be enjoying this cut tonight. Just add salt, nothing else.
Part of the store
They're good at wrapping the meat in a nice package:
Here's the raw meat
And a closeup
That's 1 lb of meat, I'll be enjoying this cut tonight. Just add salt, nothing else.
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