The ‘greatwhite hunter’, a friend and frankly sometime a little bit eccentric, (The truth is he is like the creepy uncle that nobody likes to talk about) has recently cut his ties with the ‘Salt Mine’. We both have toiled and reaped financial gain from this large corporate machine. We also share the love of Meat Adventures. The ‘greatwhite hunter’ was in the
Let’s start out with the actual butchering of these steaks. I am wondering if freshman students got hold of these cuts. The quality of butchering skills was poor by the image evidence. To identify them as rib eye cuts was a stretch. They were uneven in size and fat cap area. The color was very deep red. We also noticed a lack of fat marbling. We will season them with salt and pepper only. They were cooked on a very hot fire over mesquite charcoal. I watched the temperature very closely. When the internal temperature hit 125 degrees they were pulled from the fire. They rested for 10 minutes before serving. ‘Drum roll please.’
These steaks were cooked to a perfect medium rare. Even so there was a chew and tug with each and every bite. They did have a pleasant beef flavor. Here is the rub. They did not have that umami flavor associated with corn fed beef. These steaks were just missing that special mouth feel and flavor that we crave. Now this is antidotal evidence and I am not entertaining a grass v corn-fed debate so let’s call it a day. We will let the Wolf-Pack run away.