Monday, December 22, 2008

Bull Roasts



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These are rib eye roasts from the bull that we slaughtered two weeks ago. I'd originally intended to dry age the rib longer, but decided to sell it in response to lots of customer traffic. The roasts are barded with pork fat to moderate the rate of heat infiltration and provide a bit of lubricity. I would have wrapped them 360 degrees but I did not have enough fat to do the job.

2 comments:

Bob said...

Don't forget the Cheez-wiz.

You're in Philly now, Robert.

Jon in Albany, NY said...

Wow. Those are very lean rib eyes. They look delicious.