A Passion For Beef - Part 1
In addition to making wines where “There Ain’t Nothing Bigger”, we have a passion for all things beefy. As enthusiasts, we do all we can to hunt down the best steaks and this has led us on an interesting path to the some great breeders around the globe. Since this is a bit of a passion for us, we thought that there might be folks out there who also love a good steak, we are happy to help out with some tips on the subject.
Over the coming months, we'll try our hand at probing the depths of the beef industry from the ins and outs (so to speak) of the breeding trade to tips from beef-minded chefs as to how to cook the many different cuts from a fine beast as well as what’s hot from around the world.
To get the “bull rolling” (to coin a phrase), we’d like to introduce you to Richard Guy’s Real Meat Company. The company was founded in the 1980’s and simply believes that the best tasting meat comes from animals that have been reared respectfully with as little human intervention as possible.
They have a number of outlets around the UK including a fantastic store in Harrogate, North Yorkshire run by the ebullient Robbie Pinder and Richard Setchfield.
Richard (left) and Robbie
A while ago, Rob introduced us to the delights of the Beef Chop (known elsewhere as a ribsteak, I think). What a brilliant cut! It’s a trimmed rib chop which can be cooked on the bone like a steak. Better still, it grills up fantastically well over an open fire. The meat is dry aged for up to 30 days and has a taste like no other.
