It was Friday night – often our steak night. TGIF. Time to celebrate. Besides, we love steak.
I stopped by Food Lion and they had a couple New York strip steaks that looked good – nice and marbled. Then I saw a strange package. It was Spring Crossing Cattle Co. They were grass-fed rib-eyes, a little higher in price than the others, and not nearly so marbled. But I had eaten a grass-fed steak from a restaurant not long ago and it was delicious. So I bought a couple 12-ounce rib-eyes and cooked them that night.
They had an excellent flavor, but not the kind of fat-marbled flavor of a regular steak. They were tender and juicy and I know they have to be better for you without all that fat. The steaks had no additives or preservatives and are minimally processed.
I googled Spring Crossing and it turns out to be an Australian company, part of the largest meat producer in Australia and exported to the US by JBS Australia. They’ve been around 50 years, so I assume they know what they’re doing. I also know that Australia is known for high quality beef.
I liked them, but I also like a regular USDA steak with lots of fat.
I might try them again. I’m not sure. The jury is still out.