It is with a heavy heart that I write this post. The project had started as experimental meat preparation with a cut of beef that rarely makes it past the grinder, the chuck flap. Between acquisition of this really nice cut of beef, preparation of the beef, and writing of the post, the owner of the ranch at which the grass fed cow was raised, Frank Morgan of Q7 Ranch in Marengo, IL, passed away suddenly. I did not know Frank, but I had grown to love his work from navels to shanks to neck and now to the chuck flap and all things in between. My family’s sympathies and condolences go to Frank’s family and loved ones.
As happens when you have a butcher that you know and trust, when I walked into Butcher and Larder last week, Rob approached me with a cut of meat that I had not seen before. As last year with the belly chop, lamb neck, beef neck bones, and most recently, the mutton neck, there are things that Rob has suggested that are not commonly used parts of the animal that would not fall into meat curing or offal related dishes, but rather butcher’s cuts. At first I was hesitant to blog about these because I was worried about losing the blog’s focus, but the more that I thought about it, the more I wanted to feature these types of projects. After all, the real focus on the blog has evolved from bacon making and tasting to meat curing and ice cream making to DIY production and consumption of local food that flies under the radar. We will give it a shot and see how it goes. Please give feedback as you see fit. Continue reading