It’s National Beef Month. Come Celebrate with Us!Thursday, May 17, 2018
Urban Farmer, Cleveland, OH
It’s National Beef Month. Come Celebrate with Us!
Why do we serve beef?
Because it tastes good.
Seriously, it does!
There’s so much behind the excellent taste of Urban Farmer steak. During
National Beef month in May, we want to celebrate and educate you about the high-quality, locally-sourced, and great-tasting beef we serve at our restaurant.
A wide range of beef for every taste.
We’re fortunate to have an excellent butcher on our team, Travis Gunter, who is an expert on beef. He, along with our chefs, make sure we serve only the best beef.
We serve a wide range of cuts from traditional grass fed/grain finished, to 100 percent grass fed and finished, to Wagyu and bison. We also have a dry-aging room where our beef is dry aged anywhere from 21 days to several months.
What is the difference between all these types of beef?
The Wagyu has the most intramuscular marbling, which is desirable for flavor and tenderness. The 100 percent grass fed is a little leaner, yet still has great flavor and tenderness, with a more robust beef flavor.
In between is the grain-finished beef, which most steak-lovers are accustomed to. Our grain-finished products are sourced locally from either whole beef we bring in from New Creation Farms, or sub primal from Boliantz Family Farms. Both are sustainably & humanely raised and finished on grain to give the steaks really wonderful fat content—and fat is flavor.
Dry-aging = tender and flavorful.
The process of dry aging our beef results in the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture. During dry aging, moisture is evaporated from the muscle and this creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which produces more tender beef.
Once properly aged, how we cook our beef really depends on the cut of meat—but our most widely used method of cooking is on the char broiler.
What also sets us apart is that we are fortunate to source various kinds of beef through our partnerships with different local farmers and ranchers. This allows our guests the opportunity to try different cuts/breeds they may have never tried before.
Some of our local beef farm partners include: New Creation Farms, Boliantz Family Farms, Red Run Bison, Ohio Wagyu and Fresh Fork/Ohio city provisions.
Sourcing locally benefits many facets of the regional economy. From the feed, producers, farmers, butchers, etc. Raising beef is an intensive endeavor, which supports a lot of families in the area. In addition, this helps to reduce the carbon footprint and helps us boost our local economy.
We waste nothing.
Our ability to bring in whole carcass animals is probably one of the most defining features. We utilize the entire carcass, from steaks, to burgers. We use everything, the fat is rendered into tallow to make candles that are on the guest table. The bones get roasted off and used for stock. Then, off cuts, such as liver, tongue, etc. get turned into charcuterie. Literally, EVERYTHING, gets used.
So, with all of these great choices, which beef is right for you? Well, that depends…
Our butcher, Travis, personally likes the Ohio Proud Bone in Ribeye from Boliantz farms. It has wonderful flavor. Also, we recently started using their prime tenderloins for filet, they are a great product which is selling extremely well. He also recommends the Ohio Proud Tenderloin.
If you’re not necessarily a beef lover but want to try a good cut/steak/beef, Travis recommends the New York Strip tasting. It offers a 6-ounce portion each of grass fed, grain finished and 21-day dry aged, you can also add on the wagyu strip as well, which he highly recommends. It’s great for those who can’t decide or want a little variety.
So, come celebrate National Beef Month with us. You’ll be satisfied!