A few weeks ago I read a post in one of my favorite German blogs regarding the quality of American beef. A lot of German chefs and home cooks are all gaga over grass fed, pasture raised American beef. They pay ridiculous prices to have it shipped directly. I agree, some American beef is in general more tender and has a better taste. I am no expert, but that probably depends on the feed and the different breeds. That is not to say that Germany is lacking excellent meat products, not at all.
The discussion on this subject moved from the quality of American beef to finding local sources that could provide the same standard in quality and taste. It came down to finding a butcher that works with local farmers who keep their animals well.
You are probably asking yourself, where is she going with this? Well, I have to share with you that I have actually been thinking of becoming a vegetarian. Could I do it? Yes. Would my family follow? Probably not. Do I like to eat meat? Yes. Daily? No, not at all.
So, I found a very good compromise for me and my family quite a while ago. No more factory farmed meat. We only consume meat from farmers who’s animals are humanly raised, and preferably local. They are never confined during their life and raised in pasture. Eating out, I have become pretty much a vegetarian. The exceptions are restaurants that can prove the source of their meat. These restaurants are hard to find, but they are out there. A great example is “The Kitchen” in Boulder, CO.
I would be very interested in your feedback. Have you ever asked yourself where the meat comes from that you consume? How it is possible to purchase a good steak pretty cheap at any supermarket chain? Why you would have to spend a lot more money for the same cut at your local farmers market? Have you ever thought about how animals produced through factory farming are raised, kept, treated and slaughtered?
The featured rib eye steaks are from animals raised by my friend Deb out on her farm here in Franktown, CO. Her animals are grass fed. They live on pasture with available shelter. They also get the left over feed from the dressage show horses boarded at her horse barn.
I served these juicy rib eye steaks alongside a green salad containing apples and figs with balsamic vinaigrette.
* 4 rib eye steaks
* salt and fresh pepper
Remove your steaks from the fridge about 2 hours before dinner. Let them come to room temperature.
Preheat your grill to 500 F- 600 F.
Rinse, dry and season with salt and pepper. Place steaks on the grill and close the lid. Turn steaks with tongs after 4 to 5 minutes. Don’t poke them with a fork!! Grill the steak for another 4 minutes, depending on your preference of doneness. Let the steaks rest for a few minutes before serving.
I have attached great video instructions on how to grill the perfect rib eye steak here.
You can find more info regarding how to find your local suppliers here.