Living in Montana means I have no shortage of excellent beef. I’ve yet to have a bad steak or even a mediocre burger when I’ve shopped locally. Grass fed free range Montana beef is a luxury that is worth it.
I’ve got higher standards for meat because of it. So it was a very pleasant surprise to discover that the Czech appear to have the same affinity for meat as Montanans. I had some truly excellent beef in Prague. And I didn’t even eat a single steak. It was all peasant working class cuts.
Obviously I made time to explore beef goulash while in Prague. It’s not made with expensive cuts of beef. It’s generally Chuck or round. It’s stewed to be tender. The goulash I had at Pilsner Urquel was less than $20 and was absolutely stellar. I don’t drink but the few sips of dark beer I had cut the fat and spice perfectly.
I also I unexpectedly had one of the best burgers of my life at a butcher’s shop called Naso Maso. Their beef comes from Czech Fleckvieh cattle and is butchered in Jenc by hand. The shop only has a few seats but you can come in and order a burger to be grilled on the spot.
Blessedly the Czech don’t have the same regulatory habits as the Germans so meat can be served rare. Nothing is worse than overcooking a hamburger in my book. Smash burgers were clearly invented to sell low quality beef. The Maillard effect isn’t enough to overcome the fact that it is lower quality.
It’s a real pleasure to enjoy exceptional beef from people who clearly appreciate everything about the nuances of the execution. Montanans and the Czech clearly share similar values.
One reply on “Day 749 and Beef”
Yum! I need to make you the camp goulash my Dad taught me, our in your fire pit wrapped in tin foil. Maybe we can get him to come out to Montana and do it with us this summer.