Grass fed grass finished Top Sirloin steaks from a local farm.
I had two eight ounce steaks i prepared one as steak tartare (raw) and the other I grilled in bacon lard left over from grilling bacon for my frisee au lardon with pasture raised grade Aa eggs.
Just a little Beaujolais to wash it down.
What a joy.
A special treat i made earlier was smelt fish in almond flour pan fried in avocado oil.