LIVING AND LOVING LOCAL:
All Natural Local Beef. It’s What’s For Dinner.
By Robin Barr Sussman
Q:Who knows America’s premier provider of prime and choice American grown beef and the largest producer of quality Black Angus in Texas? A: Locavore-beloved 44 Farms in Cameron founded in 1909 by the great grandparents of current owner Bob McClaren.
You’ll spot the tender USDA choice filet mignon, New York strip, sirloin, bone-in rib eye, T-bone, and other mouth-watering 44 Farms cuts on Houston restaurant menus and all across Texas. Read on for the inspiring ways chefs are cooking with 44 Farms beef and check out the Father’s Day-approved 44 Farms steak recipe on page 32.
Meat maven restaurateur-chef Chris Shepherd is sourcing high quality local beef in many cuts at his new steakhouse. Look for 44 Farms’ long bone dry aged rib eye, a wet-aged cast-iron seared porterhouse, bone-in strip loin, and a 100-day wood fire grilled hangar steak. There’s a lot more decadence besides steak on the menu including Gulf seafood, luxe salads and gussied up comfort food sides.
1100 Westheimer, 832-241-5088, www.georgiajamessteak.com
This breezy, neighborhood Montrose spot offers globally inspired dishes with a modern presentation. For a little hot, cold, protein and veggies, order the pan-roasted 44 Farms sirloin sliced over cold somen noodles laced with scallions, serrano and cucumber. From burgers to vegetarian fare and happy hour finds, the eclectic menu is worth exploring.
1601 West Main, 713-527-8010, www.agricolehospitality.com/night-heron
Expect a little of everything on this creative menu that starts with snacks like hummus and ends with several types of impressive steaks. In between, find a 44 Farms Texas Wagyu burger on a cheddar-jalapeno bun topped with provolone, charred tomato relish, pickles, lettuce, onion and served with sour cream and onion potatoes. Miss Carousel, in the same complex by the same owners, has a replica of this 44 Farms burger on the menu.
1201 Saint Emanuel, 832-582-7202, www.agricolehospitality.com/indianola
The small, still new, family-owned business insists on local and “the country’s best beef from Texas’s finest 44 Farms,” says owner Paul Burden. Expect deliciously stacked burgers with a few fancy combos like goat cheese, truffle, and The Brit with cheddar, bacon, arugula and curry mayo (nice twist!). They even bake their own burger buns daily. Find them in neighborhoods including Memorial, Montrose and Briar Forest.
1014 Wirt, 281-501-9773; 1540 West Alabama, 713-821-2747; 10550 Westheimer, 281-869-3303, www.buffburger.com
This modern honky-tonk pays homage to legendary cattle rancher Charles Goodnight, the father of the Texas panhandle. No surprise that local comes into play on the menu and that chef Felipe Riccio uses 44 Farms beef exclusively. Tacos are the main event here — try the cheesesteak tacos with 44 Farms beef, queso Oaxaca, and house-pickled vegetables. Note the new steak night: A lot of food for a little dough.
2531 Kuester, 832-986-5151, www.goodnightcharlies.com
Snug and more casual than shuttered Underbelly, UB Preserv is all about Houston’s melting pot of cuisine with a heavy emphasis on Asian fusion fare. Try the Vietnamese fajitas: Rich, slow-cooked 44 Farms short-rib meat presented on a sizzling platter. Wrap the meat in the accompanying lettuce and herbs, add fish sauce, and you have heaven on a plate.
1609 Westheimer, 346-406-5923, www.ubpreserv.com
For steaks, beef jerky, franks, ground beef and gifts, visit the retail and fulfillment center Monday through Saturday or order online.
1509 TX-36, Cameron, 254-605-6444, 44farms.com
44 FARMS SIMPLY SEARED NEW YORK STRIP
Here’s a quick recipe from 44 Farms that is simply bovine. Perfect for a Father’s Day dinner!
4 New York Strip steaks from 44 Farms (14-ounces each)
4 teaspoons 44 Farms Salt & Pepper Blend
1 tablespoon canola oil
2 tablespoons unsalted butter
4 sprigs fresh thyme
4 whole garlic cloves, peeled
Season each steak with one teaspoon of 44 Farms Salt & Pepper Blend on both sides. Heat cast iron pan over medium-high heat for about three to five minutes or until hot. Add the canola oil. Place steaks in hot pan and cook for three minutes on one side. Flip and sear for an additional three minutes on the other side.
Add in thyme, garlic cloves and butter. Baste steaks with the butter on both sides. Remove steaks from the pan and let rest for five minutes before serving.
Yield: Four servings