WAC Magazine

August 2014

Issue link: http://www.wacmagazine.com/i/352688

Contents of this Issue

Navigation

Page 11 of 60

12 | Washington Athletic Club Magazine | AUGUST 2014 The grass-fed difference This beef comes straight from the Pierce County prairie to the WAC L ast year, I was approached by WAC members Mark and Becky Weed—well-respected owners and ranchers at Harlow Cattle Company. ey wanted to tell me about their grass-fed beef. I was skeptical. Some of the grass-fed beef we have tried at the WAC in the past was not well-received because it tasted gamey and grassy. Mark and Becky persuaded me to try some of their beef. ey delivered a beautiful rib-eye steak, my favorite cut. We simply seasoned it with sea salt and fresh ground pepper and seared it to a perfect rare temperature. e experience of taking my first bite was eye-opening. It had wonderful marbling of the fat, slight earthy overtones, and a distinct sweetness in the finish of each bite. Not only was this beef much better than the grass-fed beef I'd had before, but it was also different from any other beef I have tasted. Mark and Becky explained to me that the way Harlow Cattle Company raises its beef contributes to its flavor and quality. Harlow's Angus and Hereford beef cattle are raised with much care on a prairie in central Pierce County. e cows roam on the prairie and feed on the sustainably maintained pastures of the ranch. ey grow until they reach the optimal size. It takes longer for grass-fed cattle to fatten, which ultimately enhances their flavor. And Harlow's cattle aren't exposed to antibiotics. I knew that Harlow was just the kind of company that would make an excellent partner with the WAC. After all, we take great pride in developing close relationships with reputable local farmers, ranchers, and purveyors. Needless to say, we have since purchased an order of beef from Harlow. In the upcoming months, be sure to stop by Torchy's to try some of this delicious grass-fed beef in various specials we're offering. Also, stay tuned for details about a grab-and- go program we'll be introducing in which you can get pre- seasoned steaks at the 8th Floor Sports Café. I know you will enjoy this steak. For my part, it completely changed the way I think about grass-fed beef. A la Carte By Eric Floyd, Executive Chef J O H N G R A N E N GOING LOCAL In addition to our partnership with Harlow Cattle Company, we proudly work with the following western Washington businesses. You can find their delicious offerings on the menu at our Club restaurants. • Anthony's Seafoods, Seattle • Beecher's Handmade Cheese, Seattle • Mikuni Wild Harvest (wild mushrooms), SeaTac • Mt. Townsend Creamery, Port Townsend • Salumi Artisan Cured Meats, Seattle • Skagit River Ranch (organic beef), Sedro Woolley

Articles in this issue

Archives of this issue

view archives of WAC Magazine - August 2014