Sakoluvr;
Good afternoon or I suppose nearly evening to you sir, I hope the day was kind to you and you're well.
That's a tough one for me to pin down but I want to say as far as a restaurant there was a steak house chain place attached to a park and fly hotel we parked and flew from in Vancouver.
It was a decent chunk of beef and they cooked it the way I asked them to - which is the way Paul and Pharm like them.
The best steak however was one we got from my rancher buddy when he still had a herd. It was from an 18 month old steer that I'd branded so a bit of a personal connection there too.
The meat cutters aged them 21 days I believe, which didn't hurt.
But the flavor on this steer was memorable good - grand actually I'd say.
While I don't mind a good beef steak now and again, I'm quite happy with a young mulie or whitetail buck slab of meat done with Herbs de Provence and butter on the grill. I think for flavor I'd go with the back strap, but some of the slices off the top of the hind quarter are tolerable as well.
Thanks for the topic and thanks to those who've replied.
I am, of course, hungry now.
All the best.
Dwayne
