High Praise for Double R Beef

Welcome to Open Range, I’m KayDee Gilkey. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.

Thanks Kaydee. It’s one thing when you find something you like to cook at home but quite another when a local chef at a landmark hotel puts his stamp on something. Chef Antonio Campolio at the Marcus Whitman Hotel in Walla Walla, Washington has high praise for beef from Double R Ranch.

CAMPOLIO: The first part of it is just the quality, the overall quality. I ran a chophouse at the Broadmoor, I ran a chophouse in other parts of the country and I’ve used literally beef from all over and it’s as good as anything I’ve ever had. I’m proud to represent Double R Ranch because the quality of the beef I think is stellar and then also because the footprint that they leave is so small in terms of like being green. I think that’s huge.

And when it comes to the preparation, Chef Campolio says simple is best.

CAMPOLIO: One of my favorite Double R dishes that we did last summer was we did a bone in Double R Ranch ribeye. Just grilled it. Salt, pepper, olive oil. Brushed it with maitre’d butter when we grilled it. When it hit the plate we had fresh sliced heirloom tomatoes, a little bit of roasted potato. We did chimichurri butter and like aged balsamic and olive oil and fresh cracked pepper on the tomatoes...it was amazing, because the beef stands on it’s own. You don’t have to do anything with the beef.

I’m Greg Martin and that’s today’s AgriBeef Minute.

Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m KayDee Gilkey.