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01/31/10 - Clark Farms Beef at the Farmers' Market

We noticed a newcomer at the Port Angeles Farmers' Market this past Saturday, the Clark Farms beef people. They had a sign, some nice brochures and a big freezer pack full of beef. We had to try some, so we bought a pair of t-bone steaks, nicely packed and frozen. We put them to the test at Kaleberg Laboratories. That meant a session in the microwave for thawing, then heat processing in our broiler, not far from the electric coils. We applied hard infrared to push our sample to medium rare. That's a technical term.

Then came the actual testing. We applied our utensils, and transferred subsamples from plate to palate. The steaks were great, with a good, deep beefy flavor and a surprisingly tender texture. They weren't as fatty as Peter Luger's t-bone steaks, but they were better than the usual industrial beef by a long shot. Of course, these are just our preliminary Kaleberg results. We have a lot more testing to do, so we'll be looking for Clark Farms at next week's market.

The folks behind the beef

Our test sample

Their brochure

Keywords: farmers' market, farms, kale