THIS marks my official welcome party back to the world of carnivores—and it was a grand one. Without regret, I bit into tender slices of beef of different cuts grilled to perfection by Chef Wade using the meats of Snake Rivers Farms (SRF).
The evening started with Dom Perignon and Lagardes poured in flute and wine glasses, and the host, KawshikSehwani of Altenatives Food Corporation, the exclusive Philippine distributor of SRF, meeting all his guests and sharing what to expect from the night’s feast.
When it comes to beefs, “Prime” may be the key word. It’s the highest USDA grade for beef of which only 3% of all the beef in US receives the designation. However, Snake River Farm’s beef exceeds the standards thus they use a combination of Japanese and US grading systems to allow a more accurate measure of the beef’s marbling.
To prove his point, an array of delicious servings of meats was served to select guests of chefs, hoteliers and restaurateurs—rib-eye cap, striploin, Japanese ohmi beef, Kurobata pork, flank steak and center cut sirloin—all paired with Lagarde wines.
If you ask me, the rib-eye cap, the melt-in-your-mouth Japanese Ohmi beef from Shiga Prefecture and flank were my favorites.
Among the wines, the LagardePrimerasVinasMalbec, which is referred to as the “sexy Malbec” because it’s very silky on the palate. I was told it uses grapes from 106-year old trees.
Perhaps what I had on one dinner covered made up of for the years of my no-meat diet. But I will say it was worth every bite of the tender, tasty and well-cooked steaks and pork.
Is this my official re-entry to a diet with meat? Well, if I will have meals like this with high-quality SRF meats cooked masterfully I would say, why not?
In Davao, SRF product line is distributed by the Mindanao Butchers & Co. owned by a group of entrepreneurs from Davao and Manila— Carlo Lorenzana, Bobby Tenchavez, Rafael del Rosario, Sandro Gonzalez and Anton Lopez— and managed by Carmina del Rosario.
Published in the SunStar Davao newspaper on October 22, 2017.
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