Bill Kurtis at Fox & Obel, June 30th 4p-6p

Meet Bill Kurtis and Tallgrass Tasting

Friday, June 30, 4 – 6 pm FREE

Bill Kurtis, Journalist and Founder of Tallgrass Beef

Grilling season is here, and we’ll help you kick it off! If you’ve never tasted grass-fed beef, you’re definitely in for a unique and delicious experience unlike anything you’ve ever tasted with grain-fed beef. It's good for you, good for the animals, good for the farmers, and good for the environment. Meet Bill Kurtis and hear him tell the remarkable Tallgrass story. We’ll be sampling Tallgrass mini burgers.

http://www.fox-obel.com/classes/events.asp

Well, I didn't meet Bill Kurtis, or even go to F&O, but I did stop at Sunset Foods on the way home tonight and picked up both a sirloin steak and ground beef from Tallgrass. Prices weren't too bad -- $11.99/lb for the sirloin and $5.99/lb. for the ground chuck. (My Scottish grandmother would spin in her grave if she knew I was saying that $5.99/lb was a decent price for chuck!)

I was in a bit of a hurry this evening, so I just did the old salt in the hot frying pan treatment, so not the world's most refined preparation, but not likely to cover any flaws. I won't say that this is the best steak I've ever had (I'll save that compliment for some of the dry-aged stuff I've enjoyed, or maybe for wagyu), but dang, it was a nice steak. It's the first grocery store steak I've had in more than a decade where I didn't have to resort to steak sauce or blackening spices to cover the taste. It tasted like a steak. It smelled good, too, the minute it hit the pan (not all that common these days). And it was really tender. Add that, according to the website, it has as much Omega 3 fatty acid as salmon, and this carnivore is a happy camper.

The Tallgrass website has a list of places in the area that carry their beef, if you're interested. http://www.tallgrassbeef.com/

Whiskeybent & Cynthia,

Thanks for calling this to our attention. I don't eat beef all that often -- for a variety of reasons -- and am very interested in trying the Tallgrass porduct. Not surprisingly, the health-benefits of the grass-fed beef over industrial-grade beef sound rather like those of buffalo. I look forward to trying a Tallgrass steak.

Antonius