Have I mentioned that I got Bob a quarter of a cow (and a standing freezer) for Christmas?  (and then, 2 weeks later, on the way to Tahoe for Christmas break, we hit Longhorn and bought another couple hundred dollars worth of meat.)

So now, I have a dedicated freezer in the storeroom, packed FULL of cow.

(pic of freezer)

Plus, the Tahoe condo freezer is crammed with Longhorn (plus quarts red beans and pasta sauce).  And the freezer for the regular old kitchen fridge is packed out with country ham and Thanksgiving feast left overs (and 3 bags of Sharkie’s cocoa nibs).  Got some cooking to do.  And it will be an adventure.  Turns out that when you order a cow (I split it with 2 other friends), you don’t just get a package of steaks.  You get 15 boxes (about the size of file boxes, totaling 456 pounds) of various cuts, each vacuum packed and frozen, including filet mignon, brisket, stew meat and various things I know what to do with.  You also get an several boxes of fat, bones, the tongue, liver, spleen and heart, ox tail, and cuts I’ve never heard of.  So first you unload the trunk in to the storeroom and attempt to sort it out a bit so everyone gets some steaks and fat, vs one person getting a box of fat and another a box of filets.  Then you ponder what to do with 30 pounds of fat (candles?).  Then you get cooking.

Tonight: Top Sirloin

Turns out that a “top sirloin” is the tender bit of a sirloin steak with the bone and side muscles cut away.  Super lean, no visible fat at all.  So it’s easy to dry out if not cooked properly (according to Olivier’s Butchery website. and if you can’t trust Olivier about beef, why aren’t you a vegan?).  Coincidentally, Bob and HBG were home alone for the weekend and had left half a package of fancy bacon in the fridge.  see where this is going?

Bacon Wrapped Top Sirloin, on a bed of Sautéed Leeks

Dino Kale sautéed in roasted garlic and olive oil

Firebrand baguette

Cote du Rhone (random leftover party bottle)

 

So far, this experiment in direct meat sourcing is pretty tasty.