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The July 2010 newsletter is here, conveniently available as a printable PDF! Take the Bavette steak, for example, which is in good supply throughout the summer. Cut from the flap of the sirloin, the Bavette is similar to a flank or skirt, but even more tender and a favorite bistro cut. Or if you have a Weber-type grill setup, and a sunny day to kill, go for a long brisket barbeque. We sell raw brisket (from the chest area of the cow); all you need to do is give it a good rub with chili powder, onion powder, and garlic, then grill it slowly over indirect heat for several hours (this is a 4 or 5 hour project). For the last 45 minutes, baste it with a nice spicy barbeque sauce. If you have the time, this is a great, affordable way to feed a lot of people. Or make like a Central Coast Californian and cook up a Santa Maria Barbeque [see our recipe below]. At the heart of the Santa Maria Barbeque is the tri tip steak, which is great for feeding groups of 4-6 people. This cut, from the hind quarter of the cow, has nice beefy flavor. The story goes that when cattle ranchers in the 1800’s butchered cows for market, they would save this cut for themselves. If you’re lucky, you’ll come in on a day when we have Hangar steaks. These cuts from the inside of the cow, close to the liver, are exceptionally tender because they get no muscle use. Extremely rich and tasty, Hangars should not be missed. We recommend grilling or pan roasting them—they’re perfect for just a couple lucky eaters. All of these cuts are brought to you by the master negotiation skills of our butchers. We work primarily with three sustainable ranches: Hearst, Five Dot, and Marin Sun Farms, all California operations. These ranches have a limited quantity of meat to sell to all of the retailers out there [Five Dot and Hearst send only 20 or so cows a week to slaughter!], so we need to cultivate strong relationships with them so we can depend on each other when summer grills fire up and demand increases.
 Archive editions of our newsletters are available for the following: |
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