A month ago, we took delivery of some vitellone (young beef) from Mac Magruder. We only get these animals about 3-4 times a year and they usually go fast. Primarily raised on mother’s milk and grass-fed on Mac’s ‘ice cream’ pasture, we hang the meat in our meat locker for up to six weeks to help develop the characteristic, more concentrated aged-meat flavors. These thinly sliced loin cutlets will be served with Porcini mushrooms and vin santo, and appear on the menu starting tonight through the weekend.