One of my favorite vendors at the Ballard farmer's market, Skagit River Ranch, has been putting out samples of their beef patties and pork sausages lately. It's all so SO good. Today I asked Eiko, one of the owners, how she seasons the beef patties and she said it's more about the quality of their grass-fed meat than the seasoning. She does use a bit of seasoning that they sell at the market but she was very clear that it has to do with the cattle they raise.
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She handed over a print-out of the Wall Street Journal article, Having a Cow About Steak Quality addressing how "mass output and U.S. rules have diminished flavor".
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You know I love sharing these kinds of articles so I couldn't resist.
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