Chef Charles' Beef Tour Day Three
Wednesday, January 18, 2017
Today we toured the Graham Land and Cattle Co. feedlot in Gonzalez, TX. It was a muddy mess, but lots of fun. The cows here first get a 6 – 8 month run on grasslands, then they start on feed once per day while they continue to graze. Then they move on to twice-a-day grain feedings and they get a little more each day. They spend 80 – 120 days on the feed. The Graham Feedlot has about 30,000 head of cattle at any given time, and they ship about 700 – 800 out each week.
The folks here were quick to point out that the cows actually have a lot of space but they are very curious so whenever anybody comes to take their picture they all crowd up to the fence and it looks like they’re really crammed in there. But they’re not.
Evening in Corpus Christi
This evening we had dinner at the Republic of Texas Bar & Grill In the Omni Hotel in Corpus Christi. What a great view of the bay, overlooking the USS Lexington naval ship! The restaurant is multi-level and very big. It was modern, well-lighted and spacious with plenty of room to move, and enough space on the table for all of the food and accompaniments. The staff was invisible and everywhere at the same time – amazing! Great presentation and a definite WOW factor several times – a tomahawk ribeye served in a cast iron skillet, and different shapes and textures of plates throughout the meal. Wood cutting boards for appetizer, dessert sampler and charcuterie. Jams, mustards, and pickled items were all house-made with local ingredients.