Wash First?

[Edwin Chann]

Thanks for the quick response. I can breath easy now. FYI this is the blurb from my local butcher Windsor Packing (who say its better than Prime):

“PEI’s Atlantic Signature Beef potato fed cattle is considered some of the best tasting beef in North America with a robust meaty taste not available at the typical grocery chain. The reasons for this is threefold. First, the beef are allowed to age longer before being culled. Regular mass produced cattle is typically culled around 18 months whereas the PEI beef is culled from between 26 to over 30 months where only the farmer determines when they are ready, not a fixed schedule like industrial feedlots. The extra aging provides a superior beefy taste, more fat and better marbling.

The second reason distinguishing the superiority of PEI potato fed beef is the unique blend of feed served to the animals. A combination of local potatoes, grass and grains like barley and navy beans.

Finally, the smaller artisinal nature of the farms (typically only 40 to 50 heads) and the unconventional feedlots consisting of the family farm, its pasture and barns is vastly different from the confined industrial operations.

All these components make for some of the finest beef anywhere and is chosen by only the top steakhouses in Vancouver.”