Playtime

First, I want to say, to my one and only reader: Winnie, I will make you stew, or anything you want next time I see you, and I won’t use this piece

You may see a phone contaminated by raw meat, I see meat contaminated by a germy phone.

I had a fun day today. The Captain had to work as usual, but I got to play. I’m on spring break this week, and instead of flashing someone in Daytona, I went another way.

I got a primal cut of meat from Burgundy Beef. I love these guys. The meat is fantastic, it’s local, and they deliver. I’m big on the farm to table thing. I like the idea of having a relationship or at least knowing the name of the person who produced my food. I go to the farmers market and talk to the farmers. I can’t tell you how many recipes I’ve gotten from them. The way I look at it, they are the experts, they’ve grown this, their livelihood comes from this product, be it beef, lettuce, or kohlrabi, they’ve probably tried it a few different ways, and I’m going to take notes. It’s also about respect. You can’t appreciate a farmer when you buy your onions at Walmart, and you barely look at the country of origin, let alone know who grew it. That’s where you start to waste food. When you buy produce, and shake the hand of the man or woman who planted it, cared for it, and still has dirt under their nails from when they pulled it out of the ground that morning…. You are less likely to let it spoil. Ya want to know a secret? When you make an effort too, some of these guys will appreciate it, and make sure you get the better stuff.

I had my meat fabrication class two weeks ago and I really enjoyed it. Chef asked us how many of us knew where our meat came from, and I was the only one who raised my hand, and I told him too! The name of the company, the owner’s names, and where exactly it was. I like meat, I’m a big fan. I know I’m supposed to eat it in moderation, so I do, I alternate it with pork. What? Isn’t it the “other” white meat? Anyway, I’m all excited, I’m going to start doing this! I bought a meat grinder, which BTW, is life changing. I’m going to use it on everything now. I am going to make my own sausage now too!

This was a lot of fun and even the little guy got in on it.
Before that, let me go back, I called Burgundy and talked to Iva, I don’t know if she remembered me or not, but she was more than willing to answer my questions and tell me not only what to do, but what was more cost effective, and this is not the first time she’s done this. I have questions a lot. Sometimes really odd or random ones, and she is patient and informative. I’ve also gotten (I don’t like that word by the way, it just doesn’t sit right, but received seems awful pretentious to use all the time) a few recipes from them too. I’m pretty sure no one will know how to cook beef like a cattle rancher.

I got the sirloin primal cut, and was like a little kid when it showed up.

It sat in my fridge for a day trying to intimidate me, but I went for it today. I had no earthly idea what I was doing, but I figured if worse came to worse, I could just grind the whole thing up.
Tell me how I did?

I looked up on the Internet how to do it, but still couldn’t quite figure it out. I need to see it done in front of me I think.

I wonder if the Taggerts would let me come hang out for a day and tech the whole process from start to finish. Is that morbid? I don’t think so, I think it still comes back to the respect thing. These guys are raising and butchering this meat for us to eat and feed our families. These animals gave their lives so we could eat, the least I could do, is do my best to understand how to cut it up and make it delicious.