On the eve of launching our grass-fed beef line at our butcher counter, we talked with our Master Butcher, Red Seal Chef James Tober, about grass fed beef: What’s special about it? Why should we care? And how should we cook it?
You don’t need to shell out big bucks at a restaurant to enjoy a tender, juicy, buttery steak. Follow these three simple steps and shop, season, and sear your grass fed, AAA Ontario antibiotic & hormone free steak to perfection.