Grass Fed Beef, the only way to go
We believe that no steak is better than a grass-fed beefsteak, and our recent visit to Argentina proved that beyond a doubt (Bife de Lomo…mmmm). Since it is almost impossible to get Argentinian beef here in the US, we recommend getting the next closest thing: grass fed.
Rocky Mountain offers a number of cuts, but try this Flat Iron steak – it’s got a meaty flavor and is lean, but stays moist when cooked rare to medium-rare. High temp – give it a sear to seal in it’s juices. The French like this cut with steak frites. Not a bad idea at all…
