William Randolph Hearst’s great-grandson Steve Hearst, left, grills beef at the Hearst Ranch bunkhouse. Top, Jensen and Grace Lorenzen, owners of the Larder Meat Co., with son Gus, partner with Hearst Ranch.
said he is excited about the partnership with the Larder Meat Co., saying it allows his company to promote its products directly to households. “Over the years, people have grown more concerned and inquisitive about where their food comes from, how it’s handled and how it’s raised. What we thought we would do was just open the door to our story,” Hearst said. He added he likes to cook and said his favorites are steak and tri-tip. “The other night, I barbecued a tri-tip, which was just fabulous. I take it off the grill at an internal temperature of 110 degrees and I foil it and in 10 minutes, it’s perfectly medium rare,” Hearst said. He adds “a little butter and olive oil in a pan and I put a lid on it. With some of these
New York steaks, it’s two and a half minutes a side, foil it and allow it to rest. We oftentimes grill a New York steak, slice it and prepare it over a salad, which is a very nice presentation.” Lorenzen said he and his wife and young son also enjoy Hearst Ranch beef. “I think the f lavor is better and I also love that it forces me to cook at home. We eat dinner together almost every night,” Lorenzen said, adding. “Hearst is one of the first single-origin, family-owned operations that I found. Hearst checks all the proverbial boxes for me, and they can grow at the scale that is necessary for our program.”
Christine Souza csouza@californiabountiful.com
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September/October 2021
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