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UK302940100058 - Steer Born 15 Feb 05681 viewsYoung steer, son of UK302940500048 (Kirsty 1st of the Kiln) and Lord Rannoch of Lucies, photographed 23 Oct 05Oct 22, 2005
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Alice -- UK302940400047878 viewsAlice 1st of Clova - Born 19 Mar 1988. She's moving to Wales in a few weeks --- in the meantime, we took her down to Birchfields 2 this morning (23 Oct 05) to have a brief affair with Lord Rannoch of Lucies.Oct 22, 2005
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Lord Rannoch of Lucies763 viewsQuite happy at the fact that six Highland ladies were delivered to his field. Like a kid in a candy shop --- or is it a bull in a China shop?Oct 22, 2005
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Lord Rannoch of Lucies2168 viewsBirchfields 2 on the morning of 23 Oct 2005.Oct 22, 2005
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Lord Rannoch and a Lady Friend708 viewsWe just moved the ladies from Birchfields 1 down the little road to Birchfields 2. Rannoch was delighted to make their acquaintances, again, in a Highland bull sort of way.Oct 22, 2005
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Lord Rannoch of Lucies769 viewsAn overcast autumn day, 23 Oct 2005, at Birchfields 2.Oct 22, 2005
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Picanha Steaks on the Grill1208 viewsIt's important not to pierce or cut them when they're cooking --- that will keep in the majority of the jucies. The fat in grain-fed beef (and ours is certainly grain-fed) melts at a lower temperature than the fat in grass-fed beef. One food critic described Kobe beef as "self-basting." These steaks were delicious!Oct 18, 2005
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Close-Up of Cooked Picanha Steak7343 viewsShowing the fine marble of fat, and the grain. This meat was virtually fork-tender, and loaded with juices from the melted Kobe fat. Oct 18, 2005
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Cooked Picanha Steak4720 viewsWe did not cut this when it was on the grill -- this kept the juices inside. When we cut it, hot, on the cutting board, the delicious melted Kobe fat just poured out. Delicious with a simple salad.Oct 18, 2005
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Two Picanha Steaks Cut From The Whole6789 viewsThis is the piece that Marjorie rubbed with salt. We have cut the steaks quite thick, and are about to put them on the grill.Oct 18, 2005
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Preparing the Picanha1328 viewsMarjorie has cut cross-hatches on the fat layer of the picanha, and is about to rub salt onto the meat (and particularly into the cuts). When cooking the meat, it's important not to pierce it -- in doing so, the juices will escape.Oct 18, 2005
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Picanha Steaks on the Grill2154 viewsPicanha is a cut of beef in Brazil that is generally considered to be the best part of the cow, even better than the fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English. Brazilians travelling to the U.K. are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by British butchers.Oct 18, 2005
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