We're at about 55 days in on this dry aged #blackbirdfarm #beef
+ it's flavor is incredible right now. Working in the front quarter, here we have what would be the tricep, it has become a favorite cut, so much flavor. An alternative cut, one of the benefits & challenges of working with whole animals is exploring & finding new cuts & methods.
Tonight we served it with Dan Geer's heirloom corn + Silas's heirloom tomato-cheddar polenta, green beans, pea greens, house paprika + carrot greens. #ri #summer #goodness #supportyourlocalfarmers #butchering #changemenuschangelives