There was some discussion generated when I first posted the deal from D’Artagnan. Well, the product arrived today, and it looked pretty doggone good, so I decided to cook one up for lunch and make a report!
The deal was... I don’t remember. Shipping was delayed a couple times because of the weather. But I remember it came out to less than $20/lb including shipping, which is good for premium product. Four each filets, ribeyes, and strips. Product arrived frozen and in good condition. The packaging is really nice.
I picked a strip, I love strip steaks! These are lean, but not unreasonably so. The color is dark red, much darker than a typical American steak. Australian grass fed cattle are harvested much later than American cattle; US cattle are slaughtered at about 1 year, in Australia it’s 5+ years.
The strips are pretty thick, about 1 1/2â€. I decided to sear first, then put it into a 250* oven until it hit 125-130. I pulled at 127* and basted it with butter.
On the plate. The side is cheesy mashed potatoes.
The verdict: INTENSE. EXTREME.
This is absolutely the BEEFIEST steak I can remember. It’s like the flavor of two steaks in one. It’s mineral-y, iron-y, and packed to the hilt with umami. The texture is chewier than prime, but not tough at all; in fact, with every bite EXPLODING with beefiness, the extra time between the teeth is actually a good thing.
I’ve had grass fed beef that has matched what others have described: tough, chewy, watery, flavorless. This ain’t that. If the deal comes around again, and you have the wherewithal, spring for it. You will not be disappointed. I’ll let the crowd know if I get the email.
The deal was... I don’t remember. Shipping was delayed a couple times because of the weather. But I remember it came out to less than $20/lb including shipping, which is good for premium product. Four each filets, ribeyes, and strips. Product arrived frozen and in good condition. The packaging is really nice.
I picked a strip, I love strip steaks! These are lean, but not unreasonably so. The color is dark red, much darker than a typical American steak. Australian grass fed cattle are harvested much later than American cattle; US cattle are slaughtered at about 1 year, in Australia it’s 5+ years.
The strips are pretty thick, about 1 1/2â€. I decided to sear first, then put it into a 250* oven until it hit 125-130. I pulled at 127* and basted it with butter.
On the plate. The side is cheesy mashed potatoes.
The verdict: INTENSE. EXTREME.
This is absolutely the BEEFIEST steak I can remember. It’s like the flavor of two steaks in one. It’s mineral-y, iron-y, and packed to the hilt with umami. The texture is chewier than prime, but not tough at all; in fact, with every bite EXPLODING with beefiness, the extra time between the teeth is actually a good thing.
I’ve had grass fed beef that has matched what others have described: tough, chewy, watery, flavorless. This ain’t that. If the deal comes around again, and you have the wherewithal, spring for it. You will not be disappointed. I’ll let the crowd know if I get the email.
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