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Paul Schwennesen from Double Check Ranch raises grassfed beef in the San Pedro Valley east of Phoenix. He has a master’s degree in government from Harvard and we wonder if he raises smart cows, too.
We asked Paul to describe his perfect food day.
Breakfast: Slow braised chuck roast (grassfed of course), pastured eggs, hot black coffee
Lunch: Local tortilla burrito wrapped around Hanger steak & mayonnaise, water.
Dinner: Grassfed rib eye, salad from the garden, glass of Dos Cabezas‘ “Toscano”
