My sister and I sat next to each other at a family barbecue recently in Queensland.

We get on well.

We were eating barbecued beef sirloin, charred on the outside, both medium-rare with horseradish, mustard and salads of vibrant greens; white beans with lemon and parsley, and blistered cherry tomatoes on the side.

We got talking beef and shopping for meat at the butcher shop:

Me: How’s your butcher here?

Sis: Great overall.

Me: what do you mean overall? Is he helpful when you ask questions?

Sis: Well, yes…I ask for a cut of meat and he gives it to me and has given me cooking tips.

I wasn’t sure how much to get for everyone coming tonight and he was helpful. Is that what you mean?

Me: So how about grain and grass fed, how long it’s aged, that kind of thing…I’m curious…

Sis: I never talk to him about things like that.

Me: But you buy meat from him?

Sis: yes, but he just gives me … meat

Me: So, how about if you have a dinner party. Just you and your husband, and two best mates for a special occasion – would you let him give you just what he gives you then?

Sis: Well…I don’t know…I guess so…

Me: A really simple way of looking at it is that grass fed will be more expensive and I think, great for special occasions. So, for your special dinner party ask for grass-fed beef – it’s flavour is spectacular, yep, it’ll cost more but you don’t need that much.

For a night like tonight, with about 15 of us, grain-fed is good. It’s more about texture than flavour. It certainly tastes good but with grain-fed beef you’re going to get a more tender, textural mouthfeel. Grass-fed is robust and earthy

Sis: God you talk alot but I’d never thought of it like that – thanks.

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