| THE PROOF OF THE PUDDING IS IN
THE EATING |
| Recently I espoused the virtues
of the Piedmontese breed, and the only thing left was to sample its meat. |
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Portarlington butcher Gary
Bailey cut me some thick T-bones with plenty of the eye fillet, which had
been hanging in his chiller for three weeks. Gary is of the old
school when it comes to setting meat properly. It pays
dividends in texture, taste and tenderness. |
| The beef was absolutely superb
- mouth watering. Taste and tenderness could not be faulted. |
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Fat content, either salvage or
marbling, was minimal and the steaks were better for it. That might
raise some eyebrows. |
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