Bresaola - Out and being enjoyed

It's been approximately 5 weeks since I began the first Bresaola that went into the chamber, and today we took it out based on the feel and the fact that it lost about 49% of it's original weight. Historically I've made this without the casing, which was beef bung, but after tasting this and seeing how much better the edges keep, I decided I won't be doing it again without the casing.  There is always an expected "drying" that occurs but the goal is to minimize it, and the casing does just this.  The fat within the casing, combined with the casing being all that is exposed to air, allows it to bear the brunt of the drying that occurs.  This ultimately leaves just a slightly dried ring around the edge of the meat, but this is common with all that I've tired and if I do say so myself, better than most with very little extending beyond just a millimeter of the edge of the meat, far better than most I've tasted if i do say so myself.

As you can read in the first post about the bresaola, this beef is a grass fed eye round from Whole Foods and I had to go this route because of the miscommunication of butcher and farmer that occurred with my original source of beef.  Out of all the product that Whole Food carries by way of meat, their beef is by far the best of the bunch. They deal with mainly local producers in Colorado and have both corn finished and full on grass fed for those who would like to chose. The blatant lack of willingness to understand the two is abundant out here in hippie land by the way.  I'm amazed at how little people know about the way cattle are raised. Anyhow...

The finished product was really very good.  The texture was great, just on this side of dry, which is how I like my bresaola.  If I wanted soft I'd have carpaccio, which I also like very much, but this was spot on for my tastes.  We peeled the skin, sliced it up, drizzled some olive oil and some sea salt, and it was delicious. The rosemary was right there on the front but not overly strong, with the juniper slightly on the finish.  The salt really helped to bring out the natural richness of the meat which pairs perfectly with the juniper on the end.

On a whole, I'd definitely give this a solid 7.  We also began another iteration of this with the Natural Homestead Beef eye round I had tried to get earlier, but finally got last week.  This will be a great test between meat sources, and the latter, is about 60% cheaper than the first.  Long live farmer direct...