I Can Barely Mooove

Written by  on Aug 21, 2011

Do you know the difference between a NY Strip and a Ribeye steak? How about a Delmonico and a Filet Mignon?

I'm not gonna lie, I didn't either. But we got a lesson in meat today when one of our clients John Smedley of Smedley's All Natural Meats stopped by.

I can tell you what they all have in common: They're all delicious.

If you've ever seen an advertisement for food, or eaten in a restaurant that uses photos of their food, you've seen the beautifully manicured and prepared items that some photographer spent hours perfecting.

Not these meats. John showed up this morning with 15 different cuts of meat (all beef), still in the package. After a little rinse and a pat down with a paper towel, they were ready to shoot. The Smedley's website is under construction, but once you see it you'll understand, these meats were beautiful.

John was able to give us little bits of info about each cut, and tips on the best way to cook each one. Since there was work to be done I couldn't exactly take notes, but John is intent on putting all that information on his site as well so that amatuer grill-masters like us can not only make the best meal possible, but can also impress our friends with our extensive knowledge of meat.

As a "meatitarian," spending close to two hours staring at delicious steaks was torture. Luckily, Brad came prepared today and as soon as the camera was done clicking, 6 of the steaks were on the grill being prepped for my stomach.

The feeding frenzy around the table reminded me of the Shark Week specials I watched recently... 

So thanks again to John and his wife Shawna for the visit & the steaks! We sampled that Ribeye, along with Sirloin, T-Bone, NY Strip, Delmonico, and Filet Mignon as well. It was definitely the best lunch I've had in a long time, and a perfect start to the work week. (although afternoon productivity will likely be down, as everyone is a bite of steak away from a nap.)

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