Tucker and I spent part of the afternoon visiting with Chas Potter and taking a look at his family's beef cattle operation, called Buffalo Creek Farm. He was nice enough to hook us up with some samples. This is a picture of the New York strip I cooked MR under a broiler -- Tucker and Stephanie got the ribeyes-- possibly the best steak I've eaten since I was last in Argentina. Seriously, this is amazing beef. The Potters raise their beef without hormones and grain-finish them on their farm before sending them up to Harrisonburg for slaughter. This beats grass-finished beef by miles.
Here is a link to Tucker's blog where he has some amazing photos of the ribeyes, which he pre-cooked sous-vide: http://humblechef.blogspot.com/2008/07/buffalo-creek.html