Showing posts with label sacramento. Show all posts
Showing posts with label sacramento. Show all posts

Monday, November 17, 2014

Cattle Ranch Tour with Certified Angus Beef

On my recent trip to the Sacramento area with Certified Angus Beef, we went to visit a cattle ranch. On the drive there, the dry grasslands really made us realize the drought problem in California.
We went to visit Five Star Land and Livestock, which is managed by Abbie Nelson, the current matriarch, and her son. The ranch began in the late 1800s when her great grand father bought the first Angus beef from Scotland. The grandfather bred using a bull named Earl Marshall, whose genes now present in 95% of Angus cattle today.
Her father moved to California in 1930 and thus the current ranch got its start. Now, Five Star doesn't raise cattle for meat, but they raise bulls for seed stock, which is sold to other farms for breeding.

Monday, November 3, 2014

Certified Angus Beef and Wine at Bogle Winery

I was recently invited on a trip to the Sacramento area with Certified Angus Beef, learning about what the brand and organization is all about while eating plenty of beef (Certified Angus, of course). As part of the tour, we had lunch at the lovely Bogle Winery in the Sacramento Delta.
A bit about Bogle: it is a family-owned winery and vineyard. The current owners are sixth-generation farmers and 3rd-generation winemakers. The family settled 20 miles from where the vineyard is now back in 1870, at Grand Island. They were growing produce and selling them to the gold rush people. Their grandfather moved to the current area during depression and started planting Petit Syrah back in 1968, being the first to plant grapes in the area. First, he grew them for other wineries but 10 years later started bottling for themselves with Petit Syrah and Chenin Blanc. When the grandfather passed away, their father decided to convert all their acreage to wine grapes.
Not a bad setting for lunch, eh?
For lunch, we had some coulottes. This is the cap of the top sirloin, which is a highly marbled cut and acts like tri-tip. If you've gone to a Brazilian steakhouse like Fogo, you'd know this as the picanha. 

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