Doug & Buddy – ongoing taste tests

Here are several cuts of sirloin from the two dexter steers, salted/peppered and ready to grill.





And here’s the entire meal, Seven Trees grown Island sunshine bakers with local bacon/sour cream for topping, Swiss chard that we blanched and froze over the past summer from the garden, a glass of home made wine from some local picked fox grapes and our very own home raised sirloin steak [at long last]. The beef is extremely flavorful and incredibly lean… these below I over cooked just a wee bit, and will make appropriate adjustments next time around. But all and all, delicious. We’ve since also had some Dexter burgers, meat also quite lean, but I kept them to the medium rare side and they were fabulous. The lean meat is more like buffalo or even game than that of traditional beef and is hopefully packed with omega 3‘s.

Here is the culmination of a slow oven braised roast in a mixture of tomatoes, home grown dried chilis, and other seasonings. Steamed tamales with fresh made masa and the tender chopped beef as filling. You cannot eat just one.


One thought on “Doug & Buddy – ongoing taste tests”

  1. Forgot to add….Buddy seems more flavorful at first bite, but the leftover Doug steak was as good or better the next day. It was Doug-burgers we had, and they were really good. The tamales are filled with slow-cooked Buddy roast, and were really tasty.

    We’re taking a break from beef, thanks to a holiday ham, but looking forward to continuing the taste test soon…

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