The Beef Roast: Special Citrus Buckle Edition
A fiercely handsome aged roast. From a farm out in Virginia and dry-aged for 5 weeks. Sweet, feral, drool inducing aged beef-fat fragrance girdled in pork back fat with citrus and herbs. Until the USDA allows farmers to raise grass finished cattle older than 2 years (i’ve heard something to suggest that they have recently amended the regulations, but such info is difficult to find; specifics are welcome) for slaughter without sending the spinal cords for inspection to assuage BSE concerns , we’ll have to settle for pastured, grain finished since 24 month old grass-fed animals do not have the time to fatten up on the grass nature intended.
Or perhaps a top-round roast for 8, in traditional racing stripes. Versions or Randall Lineback wrapped in petit salé (French bacon) available as well, in addition to melon style lamb shoulders and boneless prune stuffed pork loins dutifully packaged in caul fat with appropriate spices and herbs.