In a recent Wall Street Journal article by Peter King, the cranky consumer, grass-fed beef purchased on line from five different ranches was compared with supermarket steaks. New York strip steaks and either fillet mignon or a ribeye steak were grilled at a backyard barbecue. The best steak was a grass-fed, dry aged fillet. No surprise there. Runner up was a dry aged, grass-fed ribeye steak. All tasters agreed that all the grass-fed beef tasted fresher (it was all frozen) and less greasy than supermarket beef. We certainly agree!!
And, it seems like the patrons and chef at Brooks Tavern agree too. Last Friday evening we went to town for our weekend outing and special on the menu was prime rib. Judy ordered one (and shared of course) and it was delicious indeed. Bill & Claire Kirk were seated at a nearby table and they too enjoyed one of the prime ribs. See the Brooks Tavern blog for more pictures and stories or if these pictures have your mouth watering for a steak on the grill give us a call at 410-648-5753.