The Food Editor of The Denver Post devoted today's weekly food section to cooking the perfect steak. This is certainly a worthwhile use of repertorial enterprise, paper and ink. It is encouraging anytime a food editor isn't a vegetarian or so hopelessly "green" and organic as to be useless.
The section and its depth was overall, quite impressive. One little subsection was a real riot.
The editor decided to interview somebody actually in the beef production business, and selected Wayne Kruse, owner of the Centennial Livestock Auction in Ft. Collins, a ranch near Wellington and a member of the Colorado Beef Board. The editor proceeded to extol the virtues of organic grassfed beef to Kruse, and asked him how to get the perfect grassfed steak. Kruse said grassfed was "like shoe leather" and to make his steak corn fed.
She did interview a couple of professional chefs, detailing the various steak cuts, what to look for and what to buy. Mercifully, the recipes relied basically on the quality and taste of the beef, not a bunch of sauces, side dishes and treatments to disguise the beef.
In fact, I tried one of the methods to season my steak for supper tonight. I like the way I do it better, although I may have had too lean a steak to really develop the flavor. The article even mentions buying the steak where I buy mine: USDA choice from Sam's Club. It has thicker cuts that grill better, and better quality meat for less money than your typical supermarket.
Having gotton used to seeing beef butchered, so to speak, in mass media accounts, it was refreshing to see a relatively positive and friendly treatment of the subject.
No comments:
Post a Comment