This might not be as pretty as some of the steaks I see posted on here. But this is my own homegrown beef.
This is a steak I just cut from a ribeye section that I dry aged for 18 days. I have a few more sections in the ageing cabinet that I will cut in weekly intervals.
Conceived, birthed, weaned, finished, slaughtered, hung, butchered, dry aged, cooked and eaten without ever leaving the property.
Its not much, but its mine.
by Baaarz
6 Comments
You are a blessed man.
Nice steak.
That steak. It is not wagyu A5. It is not worthy of any prizes. But is is a fine steak.
If you invited me over, showed me what you made, told me how your cow lived in that paddock, how you cared for it, and proceeded to cook it for me, I would compliment you on your work and enjoy a fine meal no doubt.
Good stuff. It looks great.
The comparison(s) are often specific breeds like angus, and sometimes grain fed for months to get the marbling in.
This steaks is fine. Damn fine. Would eat.
Awesome mate. Australia?
Beautiful ribeye
It is much. A tip of the hat to you sir.