Friday, August 12, 2011
Friday Food - Beef Bacon
In the summer, as many Saturday mornings as we can, we drive out to our 'local' famer's market. It's not really local to me anymore, but my parents still live in the area. The season always seems far too short. There's a couple markets in the city that I'm sure are closer, but I find it far more satisfying to go to an outdoor farmers market; it seems more authentic, and I think Millarville is the largest outdoor market in Alberta.
Anyway, we discovered Alpine Ranch this year at the market. They raise hormone-free, antibiotic-free, steroid-free beef (they're free of more than just those too). It is some of the best tasting local beef I've had. And I've had some.
Our favourite product is the beef bacon, or as we like to call it, 'steakon'. Thinly sliced beef strips, taken from the cow in a similar place to where bacon would be taken from a pig. Think of nice, thin, crispy bacon, but with an unexpected flavour of a juicy steak.
We barbeque ours over low heat, resulting in a nice, chewy texture, with very little fat. So carniverously yummy.