Savor the flavor of Angus beef

We discovered an exciting new vendor at the Historic Lewes Farmers Market last month: Reid Angus. As you may guess from their name (or their logo) these farmers sell Black Angus beef products. While Angus cattle are a well-known source of high-quality beef, there's another key feature that makes this meat special - it is dry-aged. 

First, a little background on Black Angus cattle, a breed that originated in Aberdeen, Scotland. Four Angus bulls were imported by George Grant to Kansas in 1873. These were quite different from the more familiar shorthorns or Texas longhorn cattle. They were hornless (known as pollard) and solid black in color. 

These original animals and their offspring became quite desirable, as they had a better survival rate through the winter, they calved more easily, their dark hides protected them from sunburn, and they grew faster than other breeds. Hearty, healthy and faster to market - traits that led to the registration of over 10 million head of cattle in the first hundred years of the American Angus Association. 

To be classified as "certified" Angus beef, the cattle must have documented bloodlines that ensure specific genetic qualities. But, even more important to the consumer, this certification also means the meat will conform to standards that dictate a fine degree of marbling, tenderness, age and color. Marbling refers to the uniform dispersal of fat throughout the muscle, a feature that creates juicy and flavorful beef. 

The folks at Reid Angus describe their operations as "local, premium and pasture to plate." They are based in Frankford, and they use no antibiotics or implanted growth enhancers. The photos on their website show cattle grazing on lush green grass, sporting yellow ear-tags printed with the required herd and heritage identification. 

Once they had the source material for "premium" beef, Reid Angus took their business model one step further to include dry-aging the meat before bringing it to market. To dry-age beef, the animal is first slaughtered and cleaned. Then, the meat is stored in a temperature-controlled refrigeration unit for 21 days. 

During this period, the meat undergoes two significant changes. First, the moisture evaporates from the meat, shrinking it as much as 15 percent while concentrating the essential beef flavor.

Second, naturally occurring enzymes work to dissolve the connective tissue, which results in an incredibly tender texture. Because Angus beef is so finely marbled and has such evenly distributed fat content, it lends itself to this process, something that can only be done with the highest-quality cuts of beef. All of this can be costly, but well worth the investment to enjoy a superb piece of beef with extraordinarily rich flavor and buttery texture. 

Reid Angus sells the meat directly to consumers at regional farmers markets, at their farm and online - if you'd like a significant portion of a whole cattle. Or, you can visit one of the several area restaurants, from Blue Moon to Bethany Blues, which include Reid Angus beef on their menus. If you're concerned about the price, don't be. Considering the wet-aged, vacuum-packed beef you find at the supermarket, there is just no comparison to the quality and flavor of Reid's products. Their ground beef (which sells out at warp speed) is very reasonable, and they offer a range of steaks, roasts, smoked products and (for your favorite pampered pet) dog bones. 

We bought the New York strip steak seen in the photo and were thrilled with its grilled perfection.

The only seasonings I added were salt and pepper before cooking the steak in a stovetop grill pan for a total of about 14 minutes. The next morning, we had the leftovers with our eggs - still tender enough to cut with a fork.

Gas-Grilled NY Strip Steak 
2 8-oz dry-aged NY strip steaks* 
kosher salt 
black pepper 

Preheat gas grill to high (500 F). Remove steaks from refrigerator and pat dry with paper towels. Season both sides with salt and pepper. Allow meat to come to room temperature, about 30 minutes. Place steaks on preheated grill for 2 minutes, rotate steaks 90 degrees and cook another 2 minutes. Turn over steaks and repeat on the other side, creating a hash mark pattern. Turn heat down to medium and move steaks away from direct heat and cook an additional 4 minutes per side.

Remove steaks to a warm platter when internal temperature reaches 135 F measured with an instant-read thermometer. Cover loosely with foil and allow to rest until internal temperature reaches 140 F (medium rare), about another 2 minutes.

Yield: 2 servings. *At least 1-inch thick

Stovetop Grilled NY Strip Steak 
14-oz dry-aged NY strip steak* 
kosher salt 
black pepper 
1/2 t canola oil 

Remove steaks from refrigerator and pat dry with paper towels. Season both sides with salt and pepper. Allow meat to come to room temperature, about 30 minutes. Lightly coat the inside of a cast-iron grill pan with oil, wiping away any excess. Place pan on the stove over very high heat. When pan is almost smoking, place steak in the pan. Cook for 2 minutes, then rotate steak 90 degrees; cook another 2 minutes. Turn over steak and repeat for the other side. Reduce heat to medium-high and cook until internal temperature reaches 135 F measured with an instant-read thermometer, about 3 more minutes per side. Remove steaks to a warm platter. Cover loosely with foil and allow to rest until internal temperature reaches 140 F (medium rare), about another 2 minutes.
Yield: 2 servings. *at least 1-inch thick

Oven Roasted Potatoes 
2 large Yukon gold potatoes 
1 T olive oil 
salt & pepper, to taste 
1 t chopped rosemary 

Preheat oven to 375 F. Line a rimmed baking sheet with aluminum foil; set aside. Scrub potatoes and cut into wedges. Drizzle olive oil on foil-lined pan. Add potatoes and seasonings; toss with a spatula until well mixed. Bake until brown and lightly crisped, about 40 minutes. Yield: 2 servings.