La Bazadaise
As you know, The Camden Park crew are always on the lookout for the best tasting beef. It’s just possible that we might have got somewhere close to that goal.
Yesterday, two good friends came over for lunch, they said they would bring some steaks over for us to cook.
They have just returned from a week in South West France staying near the little town of Bazas. I have to say that the name kind of rang a bell. Of course, it’s the home of the legendary Bazadaise cattle. These fine beasts are strong, stocky animals and were originally bred to pull wagons and ploughs throughout the region.
The Cathederal at Bazas
In the case of Bazadaise cattle the best meat is from steers which are between 5 and 6 years old. The meat is also air dried for up to 31 days before being ready for sale.
This is such an important factor in giving the meat it’s special texture and flavour that the local council have written it as law into their already onerous “appellation” for Bazas beef.
The meat was juicy, tender and full of flavour and was a perfect match for the crisp chips cooked in goosefat, the Bazas way. The Shiraz-Petit Verdot we drank with it was pretty sharp darts as well.
