elements, the blog.

We found the flavor of the raw beef to be really incredible. Very lean and flavorful, because it’s grass fed and dry aged. Here we used the tenderloin for our steak tartare dish. We tried to keep it extremely simple to let the flavor of the beef be the focal point of the dish. The beef was very lightly dressed in a champagne vinaigrette. We had some awesome wild arugula from Blue Moon Acres, which was dressed in sheep’s milk yogurt. The sauce on the bottom of the plate was 64.5° egg yolk mixed with dijon mustard. We also had some crispy baguette and Pecorino cheese. Thanks again to Tubmill Creek farms for getting us this unique product.

Today we received 1/2 a cow from Tubmill creek farms in New Florence, Pennsylvania. The breed is limousin cattle, which has been aged for 28 days. We would like to thank John and Kitty Goodish and everyone at tubmill creek for getting us this cow. We will be adding new posts every few days displaying our utilization of the cow. For now here are a few shots of cow. The other 1/2 of the cow went to McCrady’s in South Carolina. We’re very excited to try this beef.