Just a little look at Oliver BC's very own red wine fed beef. This is a rib eye steak, the cattle are black angus, the marbling, texture and flavor are some of the best that I have ever seen. This is not the Sezmu that has become synonymous with red wine beef but it is finished in the same place by the same man. His cattle are marketed under the name of Okanagan's Finest. I'm sure Mr. ODS will fill you all in on the details in the near future.
This is not quite the same glory cut as the rib eye but the marbling on this bottom round is quite spectacular as well.
Not the greatest photo but this is some salt cured beef liver from the red wine fed beef. I, like most people, are thinking that the liver would be the place with the most flavor benefit. I found it to have a much more subtle flavor, not as much of the iron flavor that can be too strong in a beef liver. Great stuff.
Yes, we do try to use all the cuts of this cattle. We see know reason why any piece should not be used. Here are three tongues that were brined and then later on braised. We can then use them for sandwiches or a potato and tongue hash or blah blah blah. The tongue seems to be one of the things that makes people squeemish but it's really quite fantastic.
Your meat sounds great. A couple of spelling errors. Should be no, not know, and squeamish
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