Here’s Your Once-In-A-Lifetime Chance To Enjoy the World’s Rarest Grass-Fed Beef Loaded with Such Phenomenal, Mind-Blowing Flavor That the Royal Family Reserves a Herd of This Cattle at Their Summer Estate
And chances are slim to none that you’ll ever find this grass-fed burger at your local farmers’ market or specialty food store…
Coming from “lost cattle breeds”, this recently re-discovered burger is sending shock waves through the culinary world, amongst historians, and to those who prize sustainably-raised beef, all from boutique family farms.
So if it’s burger bliss you want, you must act swiftly. I’ve reserved a small cache of it for the readership of Kitchen Stewardship, and—frankly—it may be gone before the month (or even week) is over!
Stay with me to learn about this recently re-discovered grass-fed beef that holds the secrets to the world’s most beguiling burger and how you, too, can be amongst a tiny handful of Americans that will ever get to try it—and at a most attractive price, all delivered to your front porch!
Announcing the Flight of Beef
Dear Grass-Fed Meat Lover (and Vegan Friends),
G.K. Chesterton, the English mystery novelist and Christian apologist, has this fabulous quote: “Tradition is the democracy of the dead. It means giving a vote to the most obscure of all classes: our ancestors.”
While scouring the United States to source the most sustainable, most delicious, most nutrient-rich beef—a quest I began nearly half a decade ago—I made a startling discovery…
The search for great meats actually begins with “the democracy of the dead.” Let me explain…
He’s the “Indiana Jones” of Beef
Mark Schatzker is, to put it mildly, obsessed with great beef.
He’s been on a crusade to hunt down the Holy Grail of Meat, the “world’s tastiest piece of beef”. Heck, he’s even had a steak from an extinct pre-historic animal (the auroch) that deranged Nazi scientists re-created in a third reich lab (no joke!).
And he’s written a book on his adventures—Steak: One Man’s Search for the World’s Tastiest Piece of Beef.
He’s spent many months criss-crossing the globe to find this elusive prey…
France. Great Britain. Japan. Italy. Argentina. The five countries with a reputation for beef that’ll knock your socks off.
But it wasn’t until he visited Scotland that he hit pure beef gold…
He whole-heartedly awarded a grade of “A” to the steak from an extremely rare Scottish breed of cattle, fully 100% grass-fed…
And it wasn’t Angus or Hereford, those ubiquitous beef breeds that even grass-fed beef farmers claim bandy the best beef flavor…
And it wasn’t Waygu or Kolbe beef, either!
No, just like Indiana Jones, his quest took him to a breed buried deep in the treasuries of time: one of the world’s “Lost Breeds”.
These are the breeds that have been discarded by the conventional beef industry—and even by grass-fed farmers. Big Ag, you see, absolutely demands rapid growth rates. (And, if we’re being honest, that’s a trait that even grass-fed beef farmers find almost irresistible.)
But, friends, there exists—in very tiny pockets of the country—breeds which mature slow-as-molasses on wind-swept pasture grasses…
And because of this, these breeds have become rare. In some cases EXTREMELY rare—less than 200 registered cattle nation-wide!
And there’s a name for these rare breeds: “heritage”; and the meat that comes from them? “Heritage meats”.
And They’re Taking the Culinary World by Storm!
The world’s most decorated chefs are already captured by the allures of their seductive flavor and the artisanal producers who raise them on small, boutique American farms.
That’s why the world’s highest-ranking chefs, those reigning over the country’s culinary epicenters—from New York City to Napa Valley—are literally drooling over heritage meats!
Chefs like Mario Batali of Iron Chef fame; Dan Barber, the James Beard award-winning chef; Lidia Bastianich, James Beard Award for Best Chef: New York City…and countless others.
Secrets of the World’s Tastiest Beef
Until now no one has thought to ask why heritage meats’ flavor makes them the celebrated Outliers.
What this “Indiana Jones of Beef”—Mark Schatzker—discovered is that the two greatest secrets for luscious, mouth-watering beef are:
(2) grass-fed cattle that takes its own sweet time to mature (these cows practically moo with a slow, Southern drawl).
Slow growth—and slow growth alone—is what allows flavors to develop and then enliven in the meat in much the same way that a fine wine ages over time. In fact, did you know that beef contains 340 flavor compounds? That’s only 46 fewer than red wine!
But you’ll only get to experience the full spectrum of those flavors in grass-fed beef. That’s because grasses contain compounds which, digested by a cow’s rumen, get translated into elements akin to those found in herbs and exotic spices.
What’s more, those flavors can only reach the peak of perfection in ever-so-slow-to-mature heritage meats.
Again, it may be grass-fed but, as Mark emphatically states in The Wall Street Journal, “For flavor reasons, be wary of steak from a cow younger than 20 months.”
Conventional, grain-fed beef is harvested at around 12 months (and less if they can manage).
And much of what you’ll get in grass-fed beef is harvested six months after that.
But heritage meats?
At a bare minimum, you’re looking at least at 20 months of elapsed time—but often 29 months OR MORE!
Beef connoisseurs know that this slow growth is what separates average and even good beef from the truly exceptional. In fact, you’d be hard-pressed to find any grass-fed farmer who actively advertises (as we do) the age of cattle at harvest.
Indeed, this slow growth rate of the heritage breeds is—and will continue to be—THE disqualifier for Big Ag and oh-so-many grass-fed beef farmers.
Yes, the stone which the builders rejected has become the cornerstone of flavor and nutrient-density while adding untold pleasure to plate and palate.
Depleted and deprived for decades of flavorful beef, we are now returning to the Democracy of the Dead—to the very breeds that long ago were celebrated by our forebears for their exciting nuances of flavor!
And as for that grade-“A” steak that our “Indiana Jones of Beef” uncovered? That, friends, was a ribeye steak from 100% grass-fed Scottish Highland cattle, grown and raised by the renowned farmer Angus Mackay.
Introducing the World’s Only “Flight of Beef”, Delivered to Your Door!
This your personal invitation to beef flavor that compels even vegans to renounce their vows!—which is precisely what happened to one hapless man in Colorado who tried the crown jewel in our beef flight (read on to find out which).
And you can do so without traveling to the International Wine, Beer & Food Festival…this summer—this very month—at home on your grill. Or poolside, lakeside, on the ocean’s shore, or in a national park.
It’s your ticket to an uncharted world of exotic, beguiling beef flavor: an irresistible exploration of the exciting mouth-watering “Old World” flavor our forebears once enjoyed…
It’s a tour of the three best burgers you’ll ever have the pleasure of eating, where each burger builds gloriously on the one before…
In the Flight of Beef you’ll find three, distinctive ground beef offerings for you to try side by side. One pound each of:
- 100% Highland beef from Scottish native Eddie Mackay. Of the same clan as Angus Mackay fame—from our story about the “Indiana Jones” of Beef. His stately steers are raised on pasture and turnips (the cattle then help themselves to cracked corn on the grassy fields just prior to harvest—a secret that makes them such a favorite amongst local chefs!). You’ll trash your condiments for this burger (they won’t be needed to enhance the flavor of this beef)!
- Then, there’s EITHER 100% grass-fed Shorthorn beef from Tillers OR 100% grass-fed Highland beef from LEA-White Farms. The Milking Shorthorn: America’s rarest cattle breed, with less than 200 registered Shorthorns in existence in the U.S.! Or, LEA-White’s famous Highland cattle: fed edible beer (take that, Waygu!) Actually, it’s fermented hay and the cattle LOVE it (you’ll flip for either of these selections!)
- Finally—and for the real treat—the “Crown Jewel” of the Flight: “Late Harvest” Highland beef. 100% grass-fed and harvested NOT at 30 months—or even at 5, or 10 years—but 17 Years! That’s well neigh two decades of pent-up flavor waiting to explode with the first, juicy bite… And I’m offering this rare find exclusively to the readership of Kitchen Stewardship!
With the Flight of Beef, you’ll be won over to the idea that beef can be every bit as distinctive as fine wines or craft beers. Truly, I know of no other such offer anywhere in the entire United States, or the World for that matter!
How To Stage A Dramatic Heritage Meat Tasting
To enter the full drama of a true heritage beef tasting, here’s what to do when you receive your Flight of Beef…
First, buy a pound of conventional beef (this will be your “test” and establish for your palate a “baseline”).
Then, find a bun worthy to house such a “top shelf” burger (our favorite: the pretzel bun).
Next, grill up each type of burger and try them sequentially, beginning with the conventional burger. To make it simple, each package of heritage ground beef will be marked with a number from 1 to 3. Try #1, then #2, and end with #3.
You will be amazed at the glorious flavor that hits your palate as soon as you take your first bite of steaming, juicy, heritage beef. It will utterly ruin you for anything else!
Then, heed how the flavors become increasingly more complex as you move up the scale from #1 to #3. Richer and deeper, the tastes just keep building and building to a crescendo of richly sumptuous flavors.
And if, perchance, you’ve had a better burger? Simply e-mail us, and you’ll receive 100% of your money back. No questions asked.
Truly, I know of no one else who would dare make this money-back guarantee. Oh, plenty claim to have the best burger, but to then back it up with a money-back guarantee?—I don’t think so.
That’s how confident I am that you, your family, and your friends will be wowed by the recently re-discovered flavor of heritage meats.
And, as you try these meats side by side, you’ll be vicariously traveling from farm to farm and to the distant, enchanted lands of the breeds’ homelands: to the Scottish Highlands and to the English countryside.
Just think, moreover, what a fabulous and personal gift the Flight of Beef would make to the “grill master” or foodie fathers in your life this Father’s Day! Imagine his delight when he discovers a never-before heard-of world of intoxicating beef flavor…
And—you can enjoy all these pleasures for as little as $53.99 per flight, a price which includes rush delivery to your doorstep. That’s $5.99 for a hefty, third pound burger!
Please note: if you live west of Iowa; south of Missouri, Tennessee, or Georgia; or northeast of New York/Rhode Island, a $25 express delivery charge applies to ensure you receive your flight in perfect condition during the warmer summer months.
But You’ll Want to Order Today!
For now, there’s no limit on the number of flights you may order. BUT I may have to limit purchases to one per customer if demand spikes.
You see, beyond heritage beef, once a year we provide American heritage turkeys to a ravenous fan-base. Yes, they’re every bit as flavorful as their “beefy” counterparts. And, they’re raised on this one, small Michigan farm: pastured and GMO-free!
My family would be honored to provide you with your Thanksgiving turkey this year, and we know that The Flight of Beef is the tool that will convince you.
BUT…if our small reserve of Flights of Beef get snatched up by just a handful of Kitchen Stewardship readers we will have missed an opportunity to win even more fans this Thanksgiving.
So—for today—order to your heart’s content, but know that tomorrow may not afford you the same opportunity! In fact, I wouldn’t be a bit surprised if the Flights are gone all together in the matter of a week or two.
I urge you today to discover why the British Royal family keeps their own private “fold” of extremely rare Scottish Highland beef at Balamole Castle, in Aberdeenshire, in the Scottish Highlands. And what culinary delights made the Shorthorn beef the most favored beef breed in the Old World two centuries ago—just prior to the industrial revolution and the advent of the factory farm. It’s a taste of beef, raised with such care by devoted farmers, that will cause you to slow down and truly savor life.
Yours for Delicious Grass-fed Beef,
Captain, Duba & Co.
P.S. Let’s get acquainted: You may watch the video at the top of this page!