Meat

Forgot to post my steaks yesterday—just ribeyes, but I did season them with Salt, Pepper, Garlic Powder and then some brown butter, getting ready to finish up this grain fed batch in the next 2 days and move on to the next grass fed bunch—smaller a bit more iron flavor but I dig it.

⌐◨-◨  Artist of Archer and Adventure Time, I draw things from time to time. 🥩

I have a heavy preference for grass-fed flavor and also the way grass-fed is produced.  The trick is finding quality grass-fed beef.  It’s out there but the quality of grass-fed producers is all over the map.  Do you have a favorite brand or source?

/meat, degen, and anything on the Puget Sound

Good stuff, same page!  5 $degen.  I haven’t found a consistent domestic source, my favorite beef is from New Zealand where the grass grows abundantly year round like this:

Yeah, I’m out in the Midwest and pick out our beef from a local ranch, they are treated well and the proof to me is in the flavor. The steaks are much smaller, more lean the fat has a nice yellow hue to it—I really dig the flavor—it’s nice to know the source. I’ll share some pics when I start butchering.