Stormblood

I meant to write this over a month ago, and boy how time flies these days. My beef supplier didn’t have any grass-fed cows available until next year, but she did have a traditionally fed coming in. So I picked up a quarter of quite a few great-looking cuts, and even convinced the butcher to include 4 bags of fat so I can make tallow. I also like the way the new butcher packs the meat in paper rather than plastic, making it much easier to unpack when the time comes.