Beef: It's What's for Dinner

Written by Rusty Eddy Friday, 02 October 2009 13:25

News

One of the stories we like to emphasize at Clayhouse is that we're dependent upon the earth, the soil and the vineyard to produce consistent varietal wines.  On its own, that's not very unique, but when we talk about our proximity to California's historic missions and local adobe structures (we have one on our Red Cedar ranch), and the idea that making adobe bricks is analogous to making wine (stay with me here), the story becomes more our own.

(Adobe bricks: local mud, water, sand and straw blended together in specific proportions, to yield long-lasting, quality building material.  Varietal wine: local grapes, maybe more than one variety, fermented with yeast to yield a great tasting beverage.  Talk about value-added products...)

Bricks, wine...the other aspect of this is keeping things local.  We hope to tie-in a local grass-fed beef producer in the near future, as well.  And as preparation for upcoming meetings, I purchased a few of their products to try alongside Clayhouse wines.  When UPS delivered my grass-fed tri-tip, I grabbed a bottle of the new Clayhouse 2007 Cabernet Sauvignon, and started the Weber grill.

A few grass-fed beef facts (compared to "combined animal feeding operations," or feed lots):

- Its production produces less waste than feed-lot beef.  Animals are rotated through numerous pastures, sustaining complexity, supporting diversity on the grasslands, improving soil fertility and eliminating waste management problems.

- It's more humane.  Cattle have access to natural forage, fresh air and clean water. They have less stress, they don't receive antibiotics or hormones, and they can roam all over.

- Grass fed beef is more nutritious for us carnivores.  No hormones or antibiotics, 10 times more beta-carotene three times more vitamin E, and three times the omega-3 fatty acids than traditional beef.

So I cooked my tri-tip as directed, which meant cooking faster because its low fat content means it can dry out and overcook easily.  I opened my wine, tossed a salad, and had a meal that convinced me I should eat this way all the time.  My new plan is to spend a bit more money for quality, locally-raised beef, to eat a bit less overall, and to try to get through a dinner without finishing the entire bottle of Clayhouse.

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