I recently learned about a unique venture happening here in Tucson. The University of Arizona with the Collegiate Cattle Growers Association sells beef, pork, and lamb to the public. This is a phenomenal opportunity to support the University of Arizona, purchase high quality meats, and speak directly to those that raise and process the meats. They are open on Fridays from 8AM to 6PM. There is no guarantee of any one cut being available so do yourself a favor and go early!
This week I purchased some beef brats. I’ve never had a beef brat, usually pork or a combination. They were excellent, I would prefer more heat/spice, but that can always be added with condiments. The brat held together while it was cooking and there was not an excessive amount of fat. I opted for cherry cognac mustard (recipe in The Tasteful Muse, Volume Two), purple onion and sweet relish on a piece of baguette.
Stay tuned, later this week I’ll be using the HOT Italian Sausage in… something!
Until next time… Release YOUR Bon Vivant and Savor Your Life!