UPDATE: See the revised schedule
It is late spring and this is the time to be eating beef. The steers have been eating plentiful amounts of green grass (from our plentiful rains) and several important ranchers have presented us with offers too good to turn down.
First, Mac Magruder’s 8-month-old veal came in a couple of weeks ago. Â Then, the huge and delicious 4-year-old steer from Jack Monroe in Covelo. And next week Moira Burke, of Agricola: flora et fauna in Dixon, CA, will send us half of a 22-month Angus. These are all grass fed and grass finished animals.
Three Angus animals: 8-mos, 22-mos., 48-mos. We are first to admit, that’s a lot of meat! But we thought we could do some pretty neat things with them. The animals will all be hanging in our meat locker, aging, and at the appropriate time, Chef Jonah will prepare them for the menu over the next month. Here’s a schedule of these extraordinary (seriously though, this is some exceptionally tasty beef) offerings and events over the next few weeks:
Friday, June 17
We wanted to get into these without too much aging. Such a fatty cut doesn’t benefit from a lot of age and can end up tasting a bit stale. Â We are salting these for twelve hours before braising them.
Friday, June 24
Flank Steak &Â Carne Crudo/Carpaccio – three animals
This will be a rare opportunity to taste the same cut/preparation of three similarly raised and fed animals from the same breed, but different in age. Â This should be an interesting demonstration on what characteristics are associated with the age of an animal.
Sunday, June 26
22- and 48-mos.
Our first of two classics from Milan. With three animals, we’ve got quit a few shanks on hand. These will be cut and braised in the classic preparation.
Wednesday, June 29
Our second dish from Milan. Tender ribeyes pounded paper-thin, breaded, then fried.
Thursday, June 30
New York Top Loin
Friday, July 1
This is THE way to eat mature beef in Italy. All the cuts you’ve been wondering about, in one bowl.
Saturday, July 2
Because a good thing deserves repeating
Thursday, July 7
No explanation required.
Saturday, July 9
The 48-month steer has a huge rib section. We’ll take the rack and slow roast it (12 hours) and carve prime rib in the dining room, for as long is it lasts.
We’ve got lots of other cuts, so you’ll be seeing corned beef, beef braises, meat balls, pepperoni and other cured meats. We expect you’ll do you’re part.