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Two groups at our private artisan steak tastings in San Francisco and Napa in March 2010 were in for a surprise treat: New York Strip Loins (Porterhouse) and Rib-Eye (Scotch Fillet) steaks from Eaglecreek Farms in the New England Tablelands Region, New South Wales, Australia. The good fortune was a result of a last minute business trip and the kindness of the people on Twitter, including Christie Connelly of www.figandcherry.com. The steaks from Ian and Sally Vivers’ Black Angus cattle were wet-aged and cut at the family’s own processing facility. For more information including our review and tasting notes, please visit: www.artisanbeefinstitute.com www.eaglehawkfarms.com.au/

Tags: Artisan, Artisan Beef Institute, Australia, Beef, Black Angus, Eaglehawk, review, steak, tasting notes, wet aged

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