The beloved New York Strip steak. So delicious. So versatile.
In Argentina these are the famous and ubiquitous "Bife de Chorizo". When we were hiking in Tierra del Fuego and Patagonia, my daughter and I had Bife de Chorizo almost every night. Beef in Argentina is pasture-raised and grass-fed, just like ours.
They are great the night they are cooked and fantastic sliced for breakfast or lunch the next day.
We cut these about 1 1/2" inches thick. They have such incredible flavor. Sometimes we grill them, sometimes we reverse sear them. Here's a recipe for pan-seared NY strip. Matt, at Chama Local, cooks them sous vide, then sears them - they're perfect every time.Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed by our personal craft butcher.
Healthy meats; plain and simple.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
