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Rancher's Choice Piedmontese Beef

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Rancher's Choice Piedmontese Beef

Jim Grinsfelder | Oct 13, 2003 06:20 PM

I've been buying from Dave Jertsen at the Minneapolis Farmer's market for about a year now. I've tried his rib-eye, flank steak, beef sticks and hanger steak.

I just had the hanger steak for the first time this weekend and it inspired me to write you. It was great. I'm not sure it was properly cut by Dave's butcher. In the pictures I've seen, it looks thicker and narrower than what I got. I got 6 long strips, each strip was about 25-30" long by 4-5" wide. I cut them in half so they'd fit in my pan. I used a simple recipe from Epicurious and made the shallot/red wine pan sauce. It worked wonderfully. This stuff had an even beefier flavor than flank steak. I wonder if this is characteristic of this cut.

Anyhow, Dave's a really nice man and his cattle are really tasty. Oh, and an added bonus is that these Piedmontese cattle are apparently relatively low in fat. They brag that the round (a cut I don't know what to do with) is lower in fat than boneless, skinless chicken breast and that ribeye is about half the fat of a normal ribeye. Cook it rare or medium rare if you must, or it'll be tough and dry, like Venison or Buffalo.

Oh, and if you're buying frozen beef (or any meat), it seems to taste best if you plan ahead and thaw it in the fridge for 1-2 days.

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