Meat is murder: lovely, tasty murder.
When I left my job recently, my distraught colleagues rewarded me for seven years, 10 months and 19 days of unrelenting perfection by buying me an eighth of a cow.
The beast, butchered then hung for 21 days, is now in my procession. You can see all its bovine bits displayed below in the blogjam bedroom (I don’t usually photograph meat in the boudoir, btw, I just thought the blood matched the colour scheme quite nicely). Eagle-eyed readers may also have spotted the rather magnificent cat-shaped lamp, and be interested to learn the it’s the only feline-themed item I own (apart from the websites, of course).
I’m not sure what to make from all this meat – apart from some kind of beef igloo – so I’d like suggestions for recipes. Here’s the list of cuts and weights.
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Any ideas? I already have the skirt steak marked out for a serving or two of Uccelletti Scappati, but the rest is awaiting your input. Go mental.