To prepare for Delicious I collected coolers from the other cartel members (better known as the Delicious Meat Club), bought dry ice this morning to keep Delicious nice and cold and then headed north for the pick up. Accompanied by DMC member Brian, we traveled to the pick up point where we were met by a cold delivery truck and upon opening the door saw three cardboard boxes with my name on them! We loaded the meat quickly into the coolers and headed back to Brian's house.
Kudos to Jordanal Farm. The whole experience was professional and first class. As mentioned, the meat was well packed and labeled making it easy to divvy up back at Brian's house. In his front yard we lined up the coolers and laid out the meat, now grouped by type and cut and began the separation process.
Brats, wieners, sirloin, tenderloin, ribeye, new york strip, flank, skirt, flat iron, rump round, tenderized round, short ribs, soup bones, beef roast, ground beef, and the list goes on. Each member received a base package and then I had to make the executive decision on how to divvy up the rest. In the end I think our first foray was successful. All that remains is actually eating the meat!
With all the meat laid out, I quickly realized I had too much of the ground beef converted to hot dogs and brats. An error I will correct next time. Hopefully, when the club steps up to a 1/2 cow!Not to just dump and run, I prepared a guide for preparing grass fed beef as its preparation is substantially different. The guide included a map of the cow so each member could learn more about Delicious and where each cut came from. Recipes for rubs, marinades, and sauces were also included along with tips for preparing and grilling the meat. I'll post it later.
First up, bratwurst. The package is thawing now and will be ready for the grill tomorrow! Stay tuned!
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