Fougoo, Redneckhunter, & I went on a Slow Food DC event at the Roseda Beef farm in Monkton, MD in Baltimore County one weekend. It included a short history of the farm and business, a hayride to their cow pastures, and a BBQ cookout.Roseda raises Black Angus cows to specific genetic standards with no hormones, and they age their beef 2-3 weeks before going to market.
In the pasture, the cows gathered around our trailer, grazing peacefully.
For dinner, the hosts had slow smoked the beef. We tried several cuts, the tenderloin, the shoulder, and the rib. My favorite cut was the very rare piece for shoulder I got on my second round of meat.
We also enjoyed some salad, baked beans and grilled corn on the cob with a selection of butters including wasabi and maple syrup (from syrup taken from trees on the farm).Dessert was a strawberry shortcake made with fresh local berries and a lot of Redi-whip. It was a beautiful evening to have dinner in the Roseda Beef farm barn.
