WE’VE GOT SOME BEEF
The Dish
We got a lot of meat donated for the Arizona Barbecue Festival, and most of it was sourced by Julie Murphree of the Arizona Farm Bureau. Murphree runs a blog that chronicles local meat purveyors at www.FillYourPlate.org. She recently wrote a little bit about one of the people that donated to our festival’s Preview Dinner–Arizona Legacy Beef. Below is her profile of this Arizona ranching family.
If you ever meet Danny and Kacie Tomerlin of Arizona Legacy Beef in Humboldt, AZ you will fall in love with them. If you ever try any of their beef, you will fall in love again.
The young couple have poured their heart, soul, and mind into their unique ranching operation, an all-natural, grass-fed affair that produces some of the finest beef in AZ. What makes it unique? Much of the cattle is Criollo, a breed from Spanish decent and ideally suited for central Arizona’s rangeland. The cows eat just about every kind of native rangeland plant, meaning that their muscling is different than other breeds. Lean, yet tender.
I’ve now done two rib roasts for family parties and my Prime Rib was the hit of the occasion. Local celebrity personality, Jan D’Atri says the same thing. “This is some of the most wonderful and flavorful meat I’ve ever tasted!” An overarching theme among the comments–”I never knew grass-fed beef could taste like this!”
Danny and Kacie’s families have been in the AZ ranching business for six generations and have been providing beef for Arizonans for over 130 years. They dry-age the meat for 18 to 21 days, helping to bring out its amazing flavor. As with most grass-fed beef, it’s high in Omega 3s and CLAs (anti-carcinogens), meaning it’s healthier for you and for the environment.
If you’re hungry, go to www.arizonalegacybeef.com to purchase directly or find a retailer near you.
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