Saturday in the Strip!


It's a beautiful day for some ox tail, isn't it? They said so on the radio: blustery and a little cool through the day, turning bad tonight through tomorrow. You'll be glad that gigantic pot of homemade vegetable soup is in your fridge when the wind is howling. The trick to life, you see, is to train your mind so it translates weather forecasts into cuts of beef. Much like Kung Foo, mastery develops with deliberate practice.


Of course, if you're making the trek for ox tail, you might as well pick up a few pounds of ground beef for homemade burger night (DON'T order a pizza for the third night in a row) and a roast that turns delicious in the slow cooker while you're at work (SO much better than heat-N-eat stir fry). Or maybe you're in the mood for something else; not a problem - below is the list of what I have from our farm for your family!

Find us from 9-12 on Penn Avenue beside the extraordinary Bar Marco and accompanied by our favorite Gruber Farms Pasture Raised Meats. We're all between 22 and 23 Streets - it's the coolest part of the Strip.

Get there early, because I'll be headed out of town in a hurry to primp the cows for their debut at our Winter Tour: Frozen on the Farm! this afternoon. We have to make sure they've rehearsed their mooing.

Here's the list:


chip steak 3

chuck eye 4

eye of round 1

filet 1 medallion

flank 3

flat iron 2

hanger 4

petite tender 1

porterhouse 5

ribeye 3

sirloin 6

skirt 7

strip steaks 2

t-bone 3


arm 2

brisket 2 half

chuck 3

English 2

eye of round 1

London broil 1

rolled rump 2

tip 2

Ground beef

80/20 ground beef

90/10 ground round

Odds and Ends

liver 2

ox tail 3

short ribs 5

stew meat 5

That's it! See you in the Strip!