The Bos Creek

It’s taken a while, but I’m happy with the progress over the past few days finally being able to control words and pictures on , the grassfed and pasture-raised line coming from Montana.  Now, onto the restaurant signature line!  Check it out Here .

Ribeye and Rib Cap

My morning consisted of waking up to play Clash of Clans (I love building stuff, and computer games…it’s pretty much an endless game that is brilliantly designed) and it has everything to do with gathering more resources (much like real life in America) and then calling the heartland of America (Montana) at 8AM HK Time to discuss only getting the best pick of high-prime beef.  Two nonsequitur items that made sense in my head… I’ve gotten everything was nice…to THIS…BAM!

highprime […]

Making Something from Grassfed Ribeye

With a dish as simple as steak Tartare, the highest quality ingredients are imperative to the quality of the dish.  Here I use fresh shallots, nonpareil capers, a touch of mirin and zest from the oranges in the backyard.  The beef I’m using is 100% Grassfed from Montana through Bos Creek.  Usually I would not[…]

100% Grassfed Beef, Year-Round?

100% Grassfed beef is hard to find year-round.  Traditionally, farmers only harvest during “green grass” months, which leaves out the entire winter.  I’m working directly with a rancher in Montana whose family has been ranching for over a hundred years, and for four years experimented with how to overcome the lack of availability of Grassfeed[…]