Single Man's Kitchen

If you follow this page you know that almost all my meat is locally sourced. The problem that a lot of local farms have, is having a skilled and reliable processor for their animals.
This is a strip steak and about 3 ounces of fat (I will weigh it later) that would be trimmed by a skilled butcher, has been left on.
The price I am paying for local, grass fed beef, means that I am paying about a 20% premium in unusable product.

Sunday is not a diet meal day.
It is going to be a wine and Mexican food extravaganza.

Diet dinner. Two lamb loin chops with sautéed tatume squash, onion and runner beans.

More tatume squash with onions, olive oil and sweet white vermouth. Dried thyme, salt and pepper as aromatics and there may be some Carolina reaper pepper hiding in there too.