There is a large Angus farm near me. They sell grass-fed Angus. They were so successful they built a log-cabin near the road and opened their own meat store. I talked to the manager. ( I actually tried to talk him into some Dexter meat but he just rolled his eyes at me). He said they use a butcher in PA, and they hang the meat 21 days.
Good one Hans, they've found a catchy way to market "Late Harvest" (over 10 year old animals) Ground Dexter beef! One of those articles is quite complimentary of your Highland Beef too, as the best steak, EVAH! I'll have to try that some time.
yes it needs to be aged but I dont think 21 days is required. I think my butcher does 14. Trying to find the magic number for chickens. I have found 2 days is not enough. 4 days is better. Still experimenting with the timing on chickens. Does anyone here process and age there chickens.
The author of that article is Mark Schatzker, author of "Steak", my favorite book about steak. Everybody should read the book. It is available as a used hardcover book from Amazon for very low prices. The only problem I have with the book is that he completely missed trying a Dexter steak.
He says near the end of the book that beef doesn't have to be fully aged at processing. You can age a previously processed steak right in your refrigerator. I think he once aged a steak for around 60 days that way.
I recommend the book.
I also recommend Gordon Ramsay's Youtube video " How to cook the perfect steak".
We just shared a sirloin steak from Jackson, the buttheaded steer. His personality in the pasture may not have been the greatest, but he more than made up for it on the plate. Aged 14 days. I mean he hung for 14 days after slaughter, while his beef tenderized. Jackson was aged 24 months at slaughter time.
I cooked this steak on the grill, but tried to follow Gordon Ramsay's recipe as close as possible, beginning by having the steak at room temperature. Salt and pepper to start, brushed with butter twice and rubbed with a garlic clove during cooking. I worried the steak like shown in the video, turning it every minute or so. I put it back down at a different angle each time I turned it, to maximize the amount of browning. The grill marks almost covered the whole steak. I cheated and used a meat thermometer to bring it to 152 degrees before taking it off the grill, medium rare.
The outer fat was crispy and the bone separated from the meat. It sliced so easily, and was tender as chicken.
I'll eat another Jackson steak soon. You can eat your heart out! Heh! Heh! Heh!
The plan was to have a booth at the AGM that would sell Dexter beef. A gourmet cook was to prepare the beef. I offered 1/2 of Jackson to the cause.
Sometime later, the ADCA decided that the AGM could not be trusted to the members of District 9 to handle it, so they decreed that the tasks of running the show would be distributed among other Districts as well. The plan for serving Dexter beef changed. The new plan was to have the beef served as a part of the Friday and Saturday banquets. Friday would feature hamburgers and Saturday would feature strip steaks.
Being an ordinary member, I didn't get the word. I still followed the original plan. I even had a Paradise Farm T-shirt and hat printed for the cook to wear. I prepared posters to put on the booth that told all about Jackson and Paradise Farm. I got an appointment to have Jackson processed at a USDA inspected facility and packed with a Paradise Farm logo on each cut. I sent the information about when I would take Jackson to the processor, along with the phone number of the facility and a link to the custom cut list. The gourmet cook was to contact the processor to fill out his own custom cut list. I made careful arrangements with the processor to accept the cook's cut list for his half.
Jackson was slaughtered on March 11th. He was to hang for 14 days and be cut and wrapped on March 25th. The meat would be blast frozen and ready to pick up in the afternoon. I passed this info along and was told that someone would be there to pick up the meat.
I called the processor on March 18th. Nobody had called or emailed a cut list for the cook. I emailed Chad and got the name and number of the cook. However, he never answered the phone and didn't return a call. The day came for processing with no custom cut list from the cook. I told the processor to use my cut list for both halves. They did.
Nobody showed up to get the cook's half, so I brought it home. I dug out a 7 cubic foot chest freezer and loaded the AGM half into it. That half is still in the freezer and may still be there when the AGM is on. I have heard nothing from the cook. I don't know how to get the beef to him, or if he wants it. From reading the ADCA web site, I learned that he only intends to serve strip steaks. I had all T-bones and porterhouse steaks cut. No strip steaks. Jackson was such a small steer that he didn't make an awful lot of ground beef, either. They may not consider it worthwhile to come and get it.
It's a crying shame, because Jackson surely made some good beef. It is the tenderest beef I've ever eaten.
Hans, you would not be impressed to see a picture of Jackson's marbling. His meat is bright red, darker than average and the marbling is not pronounced. I actually couldn't see the marbling in the sirloin until it had been cooked and part of it sat in the refrigerator overnight. That turned the fat white, so it showed. Before cooking, the fat was either clear or the same color as the lean meat.
Tonight, we ate an eye of round roast, cooked in a crockpot with potatoes, carrots and celery, with a couple of garlic cloves. Babe fixed a side of green peas and some garlic toast. I feel like I need a nap. My tummy's full.