We have an unofficial motto at the shop…Eat less meat. Know where it comes from!

It may seem odd that a butcher shop would recommend that you eat less of their product but portion size was key to my weight loss and my ongoing ‘maintenance’. I try to use the palm of my hand as reference. One handful of protein and two handfuls green veggies with every meal. That comes out to about 6-8 oz meat and 2-3 cups of veggies. This will vary from person to person of course but I think proportionately speaking those with larger hands probably need a higher caloric intake than the little guys.

Last night I went with a green salad with cucumber, avocado, pickled jalapeno, Mexican crema, shredded cheese, pepitas and fermented hot chili sauce. I love spicy everything including my salad!

For my protein I chose a glorious 26 oz. rib steak from Upper Dry Creek Ranch in Weston, Or… This was a grass raised and finished Angus. This is the first time we have carried this particular product in our shop as we have 2 other sources for beef but we do carry their lamb which is quite good.

I kept the seasoning simple with salt, pepper and a touch of granulated garlic and reverse seared perfectly on the Pit Boss. There was far more than I needed for a meal so I took it back to the shop and shared it with the owners. They both exclaimed that it was one of the best cuts of steak they have ever eaten.

I have found that the grass fed is a bit more tender than our barley finished option and has a much more pronounced beefy flavor. The grass fed Corriente is much smaller and less fatty than the Angus by a long shot. The fat on the barley finished however is quite delicious.