Beef bliss

[bbqoaf]

Highlands lookin' sharp, next year I am going to see if I can get a skin cleaned and tanned, would make a great rug!

[Eastonbeef]

These are Herefords, a very docile breed that does well in grass and forage. They originated in Herefordshire England. I am located in north central Wisconsin. And yes, good food comes from good quality fresh ingredients. I am very fortunate to be able to grow my own.
A lady at my work raises the Highlands, she says in the summertime all you see in her pond is heads and horns!

[bbqoaf]

That will be fantastic, where are you located? My grass fed stuff comes from the eastern slopes of the Canadian Rockies, high elevation, feeds on dry prairie grass and shrubs, produces an amazing flavour. Also, what breed are those? I have Highland, a lean breed originated in Scotland that the British royal family keeps a herd of to this day.

[bbqoaf]

You guys are such charmers, thanks!!!

[David Parrish]

Nice sear BO!

EB that's a lot of beef. I expect lots of pics Let's see there's brisket, reverse seared steak, beef ribs, hamburgers, pulled chuck roast... You must have a lot of mouths to feed.

[Eastonbeef]

You are speaking directly to me with the hardy grazed beef! These are the two bred cows that I picked to start my herd of good quality beef. They will be delivered sometime this spring, depending on weather to have their calves on fresh green grass. As they were meant to be raised... This is where steaks come from folks!!!

[troymeister]

I have to say that is a perfect steak!!!

[HC in SC]

Looks great - I did a reverse sear over the vortex last night with garlic infused ghee.

Mine was just top sirloin though...

[Huskee]

I for one appreciate you sharing those pics. Nicely done, yum yum!

[Strat50]

Beautiful work! Nice color and sear.

[bbqoaf]

Thanks! Overnight dry brined and finished with a rub of garlic powder, onion powder, chili powder, salt and pepper.

[Jerod Broussard]

Wow man, you nailed them suckers. Nice pic.

[bbqoaf]

It's blowing snow and freezing tonight, so I indoor reverse seared these free range grass fed highland sirloins from Mackillop Beef near High River, Alberta, about 40 min south of Calgary http://www.mackillopbeef.com. They have an extra beefy flavour that is not too gamy and they are much leaner than feed lot cows, so I cooked them to 115 internal and let them carry over to about 125, sublime heaven and beauty that I know the Pit members will appreciate.