Nice Beef Article
Pleasant surprises can pop up anywhere. I'm Jeff Keane; I'll be right back to tell you how I was pleasantly surprised. Sometimes it doesn't take much to make you feel a little better or give you an uplift. Just the other morning we pulled into the local coffee shop and restaurant for a quick cup and a bit of gossip, but instead I was handed a magazine from a long-time friend. My friend is an area orchardist and has established a winery to go along with his fruit production ventures. He told me he was thinking about serving some beef at his wine tasting events and would I read an article in the magazine and make some suggestions as to what beef might work for him. The magazine is Northwest Palate, just a touch different than the beef industry publications that I find time to read, so I was a little skeptical of the content of a beef article I might find in this magazine. All in all the author, James Patrick Kelly did a nice job explaining the differences of grass fed, organic, grain finished and natural beef. Mr. Kelly actually went on ranches and let cattle producers tell him how their beef was raised, processed, and how to order that particular type whether it was grass fed or prime Kobe-style. Kelly's piece had some dandy recipes, cooking instructions for the different production method beef and, of course, an inset suggesting what wines to pair with each unique beef type. It was so nice to see a positive, informative article about eating and enjoying beef. Thanks Mr. Kelly. I'm Jeff Keane.
Northwest Palate March/April
