By Isaac Cantu :: Photography courtesy of HeartBrand® Beef
“Where’s the beef?” is a phrase which originated as a slogan for the fast food chain Wendy’s®. Since then it has become an all-purpose phrase questioning the substance of an idea, event or product. In the ad, the octogenarian receives a burger with a massive bun from a competitor chain which uses the slogan “Home of the Big Bun.” The small patty prompts the little lady to angrily exclaim, “Where’s the beef?”
Today, “Where’s the beef?” has taken on a different meaning. Consumers can select from a choice of different types of beef. The can choose select, choice, prime, grass fed and even Wagyu beef at their local supermarket. Gone are the corner free-standing butcher shops. The relationship that Alice from The Brady Bunch had with Sam the butcher no longer exists.
Eighteen months ago, Cordillera Ranch General Manager Monty Becton was served his first HeartBrand® Beef steak. It was love at first bite. Monty was able to obtain the contact information from his host and quickly arranged to meet with HeartBrand Beef Chairman Ronald Beeman. As a result from his first tasting, Cordillera Ranch now proudly serves HeartBrand Beef.
What’s so unique about HeartBrand Beef? The answer is the cattle that HeartBrand Beef raises — Akaushi cattle. Company history indicates that in 1994 a loophole in the Trade Act of 1992 between the United States and Japan made it possible to obtain eight Akaushi cows and three Akaushi bulls. Texas Akaushi cattle are 100 percent pure and are direct descendants of Japan’s Mount Aso revered Akaushi herds considered to be a National Treasure and protected breed by the Japanese government. Akaushi cattle produce meat that has a high amount of intramuscular fat — commonly known as marbling. These extremely high amounts of intramuscular fat with a fatty acid composition are significantly lower in saturated fat and cholesterol and higher in monounsaturated fat and Conjugated Linoleic Acid (CLA). CLA is a very beneficial and essential fatty acid in human nutrition. Bottom line, Akaushi meat is very tender, juicy and flavorful, and at the same time it is a healthy meat resource.
One of our Club core basics is to create unique products, services and programming, designed to provide a world-class lifestyle.
The Clubs’ Food and Beverage team is committed to providing the best experience and products for the members. The Club proudly features Akaushi burgers, hot dogs and steaks on all our menus.
Planning a party or a romantic dinner for two? The Club should be your first stop for great cut-fresh daily steaks. Akaushi Beef is available for purchase from our Butcher Shop. Simply call The Club 24 hours in advance and we will cut steaks to your specification.
Why The Clubs’ Butcher Shop, you ask? Because now you can have that “Corner Store Butcher-to-Consumer” relationship. Got a question or cooking tip? Call Executive Chef Isaac Cantu, or Sous Chefs Christopher Mendoza and Melissa Beverage for cooking advice and recipes.
Isaac Cantu is the Executive Chef at The Clubs of Cordillera Ranch. He can be reached at firstname.lastname@example.org or 830.336.9000.
Cordillera Ranch Roasted Akaushi Chateaubriand
By Chef Isaac Cantu, Executive Chef, The Clubs of Cordillera Ranch
16oz Center cut Akaushi Tenderloin
6oz Chateau Roasted Yukon Gold Potatoes
6oz Confit of Baby Yellow Beets
4oz Caramelized Shallot Demi Glace
Season the tenderloin generously with coarse salt and cracked black pepper all around the meat. A little olive oil can also be applied to help the seasoning adhere. Allow to set for at least 15 minutes. In a large sauté pan, pour about two ounces of grapeseed oil. Allow this to warm.
Place the tenderloin into the pan once the oil is almost at a smoking point. Sear the tenderloin on each side for about three minutes. There should be a nice brown crust all the around the steak. Remove from heat and add two tablespoons of unsalted butter. With a spoon, baste the tenderloin for about two minutes. Herbs can be added at this point for aromatics. Place the whole pan with the tenderloin into the oven. Have the oven set to about 400 degrees, and roast for eight minutes.
Remove the steak from the pan and allow to rest for at least four minutes before slicing.
When shopping at the supermarket, look for the smallest Yukon gold potatoes that are available. With a paring knife, peel the skin off the potatoes while shaping into a small olive shape. Store the peeled potatoes in water while bringing a small pot of salted water to boil. When the water is at a high rumble, add peeled potatoes. Boil for 10 minutes, or until the tip of the paring knife goes to center with little resistance.
To warm, place potatoes in a small sauté pan with whole butter. Warm through at a low heat. Season with salt, pepper and parsley.
In a small sauce pot, start by sweating two tablespoons of chopped garlic and one-half cup of sliced shallots. Cook at a medium temperature until the shallots are caramelized. Add four cups of red wine and a sprig of thyme. Allow to reduce until all liquid is gone. Add five cups of veal stock and reduce at a low temperature, by half. Slowly whisk in two tablespoons of butter, season with salt and pepper and strain through a fine chinoise before serving.