Belcampo’s Custom Aged Vintage Steak
Belcampo’s Anya Fernald, the “1st Lady of Livestock,” will custom-age Prime Beef to order
Belcampo Custom-Aged Steaks are available from select Belcampo restaurants and butcher shops in Northern California and Los Angeles
Notably, Ms Anya Fernald has been labeled the “1st Lady of Livestock,” a cattle-ranching revolutionary. Her focus is sustainably raised, grass-fed beef.
She has 2,500 cows which she grazes on 20,000 acres of California pasture.
“California has sweet, high-calorie, high-protein grass,” she says.
The result is rich, red beef is super-flavorful and well-marbled, with a terrific tender-chewy texture.
The ne plus ultra of her beef is a new custom-aged service that she has introduced at her Santa Monica and San Francisco locations.
Customers can choose their prime beef rack meaning, prime being the cut with enough fat to withstand the aging process, which will weigh in somewhere from 9 to 15 pounds and yield 8 generous steaks.
The beef is then aged for anywhere from 40 to 100 days at Belcampo.
My favorite time is 43 days.
To improve the flavor even further, Ms. Fernald can wrap the meat in tallow, which slows down the aging process and minimizes the funky flavor not everyone loves.
The resulting, custom-aged beef can be cooked at Belcampo, or budding grill masters can take it home and prepare it themselves.
Custom aged Prime Beef steak from Belcamp0 at $80/lb +
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