“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!
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- The whole shebang, and a big, sharp knife.
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- Hello, gorgeous red meat.
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- A roast and a pile o’steaks.
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- This makes me very, very happy.
