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  • My husband and I purchased two grass fed my strip steaks to grill for Father's Day along with ground veal and cube steaks for later in the week. This was our first time as customers. I seasoned the steaks with Himalayan pink seat salt and pepper, both fresh ground lightly on both sides. Once room temperature we seared on high 3 minutes each side then indirect heat 3 minutes each side, topped with tab of butter after plating. OMGosh, the steak had the best flavor and melted in our mouths. Can't wait to add the veal to meatball mixture and use the cube steaks for Swiss steaks this week. This is our new and only butcher from here on out.
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