browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

The Butcher’s the Poet’s Equal There

Posted by on May 31, 2013

“Anyone can escape into sleep, we are all geniuses when we dream, the butcher’s the poet’s equal there.” ~ Emile M. Cioran

Recently, I was gifted with a whole prime rib, a generous offering from a friend.  I immediately started planning what to do with the meat, as there are only 2 grown people and a hafling in our casa.  So I did what any good foodie type would do: I hit Youtube for butchering tips.  I decided I wanted steaks, thick ones.  There isn’t anything much more satisfying than a rare steak grilled over charcoal and oak, now is there?

I started off a bit timid, but gained confidence as I cut.  I can’t say they are the prettiest cuts of meat, but I know they’ll be good eatin’.  God bless Texas beef!  I used my handy dandy seal-a-meal device to divide these steaks up into meal portions, and they are currently ensconced in my deep freeze, ready to be pulled out for summertime grillin’.  Oh yeah!



Comments are closed.