hen it comes to setting an impressive holiday table, the roast cannot be beat. In part one of this three part series, follow along as we discuss the finer points of picking the right beef for the job.
The Best of the Best
When it comes to beef roasts, there is nothing so sublime as a big, perfectly roasted ribeye. It is the succulent, mouth-watering stuff a true carnivore’s dreams are made of, the pièce de résistance that can leave even the most casual of meat eaters awestruck, extolling the meal and longing for more even days later. If your roast happens to be from our beautiful, whole muscle ribeye cut of Kobe-Style Wagyu Beef or 100% Grass-Fed Australian Beef, your guests may never forget it.
If this superlative praise raises concerns that it must require extreme effort or elaborate preparation, let us assure you that nothing could be further from the truth. Our whole ribeye cut comes to you with the cap beautifully trimmed and the chine, feather and rib bones removed. All you need do is cut the roast to size and reward yourself by saving the rest for exquisite ribeye steaks or possibly more roasts. On top of all that, this boneless wonder is also the easiest rib cut to carve at the table.
If your extensive love of cooking calls for doing your own butchering, or you envision a large, standing rib roast presented in a classic roasted prime ribs presentation, contact our customer service department for assistance ordering the rib section bone-in.
Beyond that, the most difficult part is deciding between the Kobe-Style Wagyu and 100% Grass-Fed Australian Beef.
Kobe-Style Waygu Beef
Wagyu are the famed Japanese cattle legendary for setting the worldwide gold standard of beef. Like their Japanese cousins, our domestically raised Wagyu are fed in strict accordance to diet rotations that are key to the development of meat with superb flavor, delicate texture, and the abundant characteristic marbling renowned for the exquisite melt in your mouth quality. Further, our domestic Wagyu are spared the indignities of factory farming, and instead, thrive in humane and healthy, low-stress environments, feeding on a diet appropriately free of animal by-products, antibiotics or growth hormones which is better for them and better for you.
100% Grass-Fed Australian Beef
For the last decade or so, there have been a growing number of farms returning to true grass feeding, both for the quality of the meat, and as a highly sustainable and environmentally beneficial way of farming. Most conventionally raised beef cattle start out on grass feeding, but are finished or fattened for market on diets consisting primarily of grains, often with the addition of growth hormones for higher meat yields. Grain feeding causes stronger flavor and marbling, while grass feeding combined with grass finishing results in a milder flavor profile, and more naturally tender meat with delicate marbling higher in beneficial fats than most standard beef. Our grass-fed cattle are free-range and pasture fed on alfalfa and rye without the addition of animal by-products, antibiotics or growth hormones.