Comments on: Where’s The Beef? http://getyourgrillon.net/2007/03/03/wheres-the-beef/ All the Hot You Can Handle Thu, 09 Sep 2010 00:23:55 +0000 http://wordpress.org/?v=2.0.4 by: Neil Murray http://getyourgrillon.net/2007/03/03/wheres-the-beef/#comment-1215 Thu, 08 Mar 2007 02:43:30 +0000 http://getyourgrillon.net/2007/03/03/wheres-the-beef/#comment-1215 I wish I was over there to try your meat, it sounds truly wonderful, I'd be interested in any comments from those who've tried some. The last time I had dry aged beef was when a friendly butcher did some for himself, magnificent. Isn't it funny that you now have to educate customers to buy beef the way it was produced no more than twenty years ago. Are you able to tell me the slaughter age of your cattle? I wish I was over there to try your meat, it sounds truly wonderful, I’d be interested in any comments from those who’ve tried some. The last time I had dry aged beef was when a friendly butcher did some for himself, magnificent. Isn’t it funny that you now have to educate customers to buy beef the way it was produced no more than twenty years ago. Are you able to tell me the slaughter age of your cattle?

]]> by: Kassandra Barton http://getyourgrillon.net/2007/03/03/wheres-the-beef/#comment-1213 Wed, 07 Mar 2007 19:33:20 +0000 http://getyourgrillon.net/2007/03/03/wheres-the-beef/#comment-1213 Amen to that! We raise grass fed beef and lamb and our customers remark at the deep rich color of our meat as though it should be considered strange! We dry age (versus wet aging, which is where the meat is sealed into its package and allowed to age inside) our beef from 3-4 weeks and would like to experiment with longer aging times. If anyone is interested in Organically and Humanely raised meat the way it used to look and taste, we would love to talk to you! Thanks, Kassandra Amen to that! We raise grass fed beef and lamb and our customers remark at the deep rich color of our meat as though it should be considered strange! We dry age (versus wet aging, which is where the meat is sealed into its package and allowed to age inside) our beef from 3-4 weeks and would like to experiment with longer aging times. If anyone is interested in Organically and Humanely raised meat the way it used to look and taste, we would love to talk to you!

Thanks,
Kassandra

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