I’ve done business with Campo Grande for years and have seen that steak offered. It just never occurred to me that a100% grass fed old cow would be something that would interest me. In the photo it doesn’t seem that it is particularly well marbled but I’m going to add one to my next order and report back here. Nothing to lose but $99. In with the swirl and out with the whirl.
I have eaten that beef and it’s very delicious. These cows are raised in Tasmania and follow the same kind of protocols that they take in Spain. The idea here is that as a cow ages, the “beefiness” intensifies. The reasons that we only eat 2 year old cows in the US is not because they taste the best, it’s about maximizing profits. Costs a lot more money to feed a cow for 12 years.
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There is a feeling in the US, maybe because of the USDA grading system, that quality and flavor in beef is all about the fat and marbling. One component of the flavor comes from the fat but that doesn’t mean more is always better, depending on your palate. A hanger steak has great beefy flavors but it’s rarely well-marbled (that’s not the source of the beefy flavor).
-Al
Unless you cut it the wrong way it’s only a few minor overlaps…
I totally get what you are saying and agree. Hangers have been a preferred cut for me for a very long time and I have often thought that their level of ‘beefiness’ approached that of being aged, even if they are not. But there is no question in my mind that the degree of marbling is the priority for those seeking an elevated beef experience. All you have to do is peruse this thread.
Much of that renders during the cook and it’s easy to trim afterwards, so not really an issue.
I’ve seen several people post steaks from Vaca Vieja. Scott Manlin’s IG feed is filled with it!
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Snake River Farms ribeye finished with some flaky salt. This thing was huge with a giant cap, and separated itself before the slow cook so it got butcher twined.
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Monster 4lb dry-aged vaca vieja chuletón.
Really nothing to say other than delicious. Prepared by slowly bringing up to temperature before searing on high flame. A reminder that it’s hard to find the nice things in the US…
Had with 2015 Matarromera.
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This is what the “cowboy ribeye” that is all the rage should look like. I would buy this all the time.
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This is a crappy picture, but totally nailed the cook, simple cast iron sear, on a weirdo little chunk of Morgan Ranch sirloin. It was good, pure sirloin flavor and nice texture. No overt wagyu signature.
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I bought some Argentinian steak, which do every now and then - this time the fat/meat marbling was quite something. In the direction of wagayu, and it was top notch.
Cooked slightly more than my preference though just enough for the miss and both kiddos.
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That looks glorious.
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Dan, looks awesome.
Of course, AK will question that green stuff.
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Absolutely nailed it!
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Looks tasty, Tex.
Thanks! Jonathan is usually in charge of steaks, and I am happy to benefit from his efforts. But it’s nice to know this old gal’s still got it!
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