Favorite Wine
Think about choosing your beef the same way you select your wine:
Color – When purchasing beef, we look for colors of reds and purple and uniformity. We also think about how we will cook it and what will be served with it. Same as wine really.
Variety – We have choices - do we go with a popular or a lesser know cut? Are you considering a melt-in-your-mouth experience such as a Filet Mignon Steak (with a Sangiovese or Pinot Noir pairing) or a Buckaroo Steak (with a Zinfandel or Barolo pairing) with a rich, meaty flavor. Our artisan butcher considers the beef carcass and the best way it should be processed.
Region – Is locally raised beef important to you? Much like terroir and climate for wines, was the beef ideally raised, finished, and processed? Was it all done locally and humanely?
Price – This can be a big consideration. As with wine, we all have our price point and beef is expensive if its raised, finished, and processed with the highest emphasis on quality. Yes, beef from the supermarket can be cheaper due to the large volumes of beef they sell. But the taste doesn’t begin to compare to artisanal beef.
Favorite wines list coming soon - there’s so many to list!
