Traditionally, i make steak for Bob on Fathers Day. In the past few years, i've always been able to reach into the freezer and pull out a couple of steaks from one of Bob's own calfs, but this year I didn't have any. At Taggart's suggestion, i stopped by the Revival Market and picked up a couple of ribeye's. I must say, they were tasty. A bit of a sting to the pocket book (19.95/lb), but worth every chewy, marbley bite.
T-bone, Bob's most recent calf that is currently hanging at the butcher, will be ready in about 3 weeks.