Denver Delivery - Nov 17th

Can Meat Eaters be Environmentalists?

The Cross Rib Steak

I will be in Denver on November 17th in the morning, and delivering to those who desire some high quality grass finished beef.

Take advantage of this delivery with a special savings on, NY Strips, Rib-Eyes and Cross Rib-Steaks. See the coupon below for details on the savings.

Well, after having struggling with back pain for 3 months I am finally pain free!! The fall has been beautiful and the cows look to be in great shape and ready for the winter (hopefully not as harsh as last year.)

For those of you interested in a side of beef, one of our last processing dates this year will be right after Thanksgiving. If you are interested please let us know so we keep enough for you!

Have a great Thanksgiving and Christmas!

• Can Meat Eaters be Environmentalists?

A Cornell researcher's report says yes!

But how is this possible?
From a summary of the research provided by the Cornell Chronicle:

"The reason is that fruits, vegetables and grains must be grown on high-quality cropland, [explains lead researcher Chris Peters]. Meat and dairy products from ruminant animals are supported by lower quality, but more widely available, land that can support pasture and hay. A large pool of such land is available in New York state because for sustainable use, most farmland requires a crop rotation with such perennial crops as pasture and hay.

Thus, although vegetarian diets in New York state may require less land per person, they use more high- valued land. "It appears that while meat increases land-use requirements, diets including modest amounts of meat can feed more people than some higher fat vegetarian diets," said Peters."

• The Cross Rib Steak

The Cross-Rib Steak is a very flavorful steak, cut from the chuck. It has a wonderful flavor, which can rival that of a ribeye.

The location of the cut is above the ribs, as is the ribeye. The difference is that the cross rib is located further forward on the beef.

Even though this steak may taste like the ribeye, it does not have the same tenderness. This steak has variability in its tenderness qualities. Given this variability in its tenderness, it is best to marinade this steak in order to give you the best eating experience.

A good marinade will include either salt or an acid base. I have had the most luck with a marinade that uses salt as its base, typically within soy sauce. A marinade time of between half and hour to an hour has worked the best, for me.