Not your usual turkey.
Call me crazy, but I guess I am one of the few people out there who actually likes to eat turkey on Thanksgiving Day.
After all, if you take the time and spend the money to acquire one that’s pasture-raised, possibly even of heritage breed background, and cook it right, you are richly rewarded with meal upon meal of relatively lean, flavorful meat, and a large carcass just made for making gallons of soup.
Which is probably why I have never cooked a turducken.
A prime rib to end all prime ribs. From Snake River Farms.
Consider this the Maserati of meat.
Luxurious, extravagant and a work of art in its own right.
This is the Snake River Farms American Kobe Gold Grade Eye of Ribeye Roast.
At nearly $400 for a 6 1/2- to 7-pounder, it’s meat that makes an entrance. Especially on an important holiday.
I actually had a chance to try a sample of the roast recently. I don’t think I’ve ever cooked a cut of meat worth this much. My kitchen almost felt unworthy.
What accounts for its sky-high price tag? First, it’s American Kobe, which is Japanese Wagyu crossed with American Angus. Second, it’s gold grade, meaning it’s more marbled than than any other roast the Idaho-based company sells. Third, it’s aged, hand-trimmed and limited in quantity.