Remember the brontoribs that tipped over Fred Flinstone’s 19570 BC T-bird at the A&W Drive in? Well, imagine this. Cupcake takes us up to the doctor in Issaquah who is the last word in Naturopathic. Driving through town to get there we spot a butcher store that’s celebrating its 100th year. That would be like 1776 if Issaquah was Boston. I think the town has been around since the late 1880’s so this is ooooold. The old man could probably tell you when they replaced the cobblestones with laterite.
Knowing my attraction to the finer things in life we can ill-afford, my adoring Cupcake stopped on the way home. The good news is they know how to cut what’s for dinner. Our PBA (personal butcher assistant) was from Wyoming. When I pointed Cupcake to the Brontosaurus “Cowboy steaks” he asked if there was something wrong. I said no politely. I explained that the art form of cutting a decent steak had fallen prey to the economy and a Safeway mentality -in short, a lost art. Being a connoisseur of fine things, I felt obligated to try his wares.
A steak should be substantial, well-marbled and have a reasonable chance it will satisfy the eventual steakholder. Too little and the beefeater is left unfulfilled. Too much and s/he feels it wasteful. Here’s the perfect Goldilocks size for that 5’8 -5’10”, 10 1/2 stone man. Half that for a fair maiden or your cupcake…
This is just one in the Betty Crocker Adventures in Cooking series on Primal Meat Urges and rated a “must eat” of 5. We highly recommend it. And yes. I’m going to eat the fat. Happy Labor Day Weekend to you all.