Jay Henderson (half of The Meatheads) joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?
The real confusion is there are no clear-cut standards for what “grass-fed” beef is. The USDA, surprisingly, eliminated having standards a couple of years ago. Read the labels carefully and talk to your trusted butcher.
Duskie was actually a vegetarian for 23 years while she was a working chef and butcher. She is very concerned about the welfare of the animals her family raises for the restaurant. As she likes to artfully put it, “They have a very happy life except for one day.”
They are very proud of the Black Pig Meat Co. bacon sourced from two varieties of heritage pigs raised on their farm.
“Most bacons you find on the market are wet cured injected fast and smoky from liquid smoke in a process that takes less than a day. We slow down and make sure it tastes good and the animals are treated right. Our Bacon is dry cured with brown sugar for up to 21 days and then finished with applewood smoking for about 12 hours. We are focused on quality not quantity.”
“The result is a bacon that is perfectly balanced in salt, sweet, and smoke; complex from the brown sugar and real wood smoke; and one where you can taste the quality of the pork.”