At West Side Beef we want to help you eat better meat. Eating better meat is not the same as eating more meat. Our program is focused on helping you eat great quality locally farm raised meat and to help you do that well we portion the steaks to be about 6 – 8 oz.
When my family sits down to eat dinner, we typically share a steak among the four of us: after cooking the meat we slice it against the grain and share the portion. We always have hummus in our fridge and we use it as a condiment. It’s a great source of protein. By having hummus around all the time we’re able to reduce our reliance on animal protein. Reducing our reliance on animal protein means we can focus on getting really great meat for those occasions when that’s what we want to eat. Here’s the hummus recipe my family uses at home, and the same recipe we use at Richmond Station.
- 1 Cup small white beans or soybeans
- 1 TBSP tahini
- 1/2 tsp citric acid
- 1 small clove garlic, minced
- 1/2 tsp cumin, toasted and ground
- 2 TBSP extra virgin soybean oil
- Salt to taste
- Drain the beans and add them to the bowl of a food processor.
- Add the tahini, garlic, cumin, citric acid, salt and soybean oil.
- Puree the mixture until its smooth enough to spread.
Note: For this recipe, its best if you buy a can of beans from the store. If you decide to start from dried beans keep in mind that they need to be really tender in order to puree finely enough. Remember that hummus is a condiment. It’s meant to spread on toast or be eaten with other food. We like to use hummus as a condiment for chicken breast or pork chops.