Thank you God for Black Angus too and keep Josh happy up there. I hope you serve good steaks&burgers&everything.....

It is about meat this one....

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Last week Josh Ozersky past away. His life ended too fast but he was living every second of it to his liking. He was a food writer with special talent wich shone through everything he wrote or did. He was also a true meat afficionado. I have followed his work and I needed to write these few words as a humble tribute. Rest in peace Josh your light is shining on.
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Recently there was a change in my butchers shop. The old boss Mr. Vid Marinček retired after as I recall some 40+ years of keeping their bussines running and customers happy. He was the the man to talk meat with. Even if majority of customers don't know a damn thing about meat (like buying lean ground beef is a good thing....?!). Even if he sometimes almost whispered to me that he had to keep his meat displayed nicely cut so no fat remained on it or the sales will go down he was there to help each and every customer with advice or a joke and a smile. It is a strange situation today. Most of the people will buy meat in supermarkets not even bothering about its origin but in a nice small family owned butcher shop they would be picky about some delicious fat still attached to their chop or steak wich is of course far better than the supermarket stuff. Seeing him in the shop made my day. Thanks.

Anyways....Mr. Marinček is now a happy retired man and I wish him many enjoyable years to come. In the butchershop his young successor has taken over. He was trained well  and with young blood some new ideas came through. While I am still not ready to write a post on čevapčiči wich are the Nr. 1 product of the butcher shop I am glad I can write about something else. Ok the long outdated front sign over the entrance is also new but that is not it. They started to import australian Black Angus beef aged for 5 weeks then vacuum packed and shipped over by plane. Young boss would pick it up on an airport in Italy so we can buy it in Ljubljana. I have seen Black Angus here before but it was either frozen for transport or sold by vendors I don't trust and won't likely have anything to do with.
We picked an ocassion and made a taste test. Since we had some other grilling plans for later we decided the beef would be best presented grilled and then made in to a tagliata so we would all open the day with it. The meat was good, the fat on the outside was delicious, Wishing for more select cuts like rib eye and some other steaks but I have to talk to young boss about it.

This was so goooood!

PePe