Just before the holidays, my parents treated us to a few pounds of wagyu beef from Thompson River Ranch. I was not familiar with wagyu beef prior to this surprise special delivery, but boy was I in for a treat.
Apparently, wagyu (a.k.a. Kobe) cows make a highly marbled beef. According to the Thompson River Ranch website, their cows are either completely grass-fed or grass-fed/grain-finished. This has both ecological and health benefits. If I remember correctly from Barbara Kingsolver’s book, Animal, Vegetable, Miracle, the ratio of Omega-3 to Omega-6 is higher in grass-fed beef than in grain-fed beef. My lay person’s understanding of this is that Omega-6 isn’t necessarily bad for you, but having a balance of Omega-3 and Omega-6 is important and we Americans tend to eat much more Omega-6. The higher Omega-3 in grass-fed beef means that it is not actually bad for you since it is balancing out your ratio. This was enlightening to learn given the bad rap that red meat usually gets.
Aside from health reasons, there are environmental benefits to going for grass-fed. I’m not going to go into them because, frankly, that’s not my area of expertise. Perhaps the best reason to go for grass-fed is the quality of the meat. It is expensive, and so Trevor and I don’t eat meat very often. But we’ve made the choice to sacrifice quantity for quality and we’re okay with that.
Back to the wagyu! To thank my parents for their generous gift, we wanted to share a meal with them, showcasing the beef. So we invited them over for a hamburger dinner on Saturday. Ironically, my dad does not eat beef. Prior to this meal, I had not seen him eat beef…ever, I think. I offered to get him some ground lamb like usual. But this time, he said, he would try the beef. I was nervous. I hate the thought of serving something that someone might not like. What if they go home hungry? The horrors!! But, my dad took the plunge, and I dare say he enjoyed it!
Because we were serving a high quality beef, I wanted to make sure the buns were up to par. So I make some dough with my bread maker and separated it into 4 balls. They could have been a little smaller. Oh well.
I served the hamburgers with sweet potato fries, which Quentin thoroughly enjoyed along with us.
Of course, the hamburgers could not be served with tomato because, well, it’s February. Instead we had them with avocado. Not really in season here either, but I would rather have an out of season avocado than an out of season tomato any day. Quentin also enjoyed some avocado with us. Lucky boy!
The burgers turned out delicious, the company was great, and the baby was in good spirits! All in all, a very enjoyable Saturday night. I hope to purchase beef from Thompson River Ranch again!
(Disclaimer: I did not receive compensation of any form to write this review)