Posted on 01/01/2017 4:02:47 PM PST by Mariner
(dpa) - There was once a Hereford cow that ate "100 per cent grass" in the green, green meadows of Ireland. Its demise was painless. Its meat was dry-aged for three weeks to give it lots of flavour.
You can also check every detail of its history by using a smartphone to scan the QR codes affixed to its package at the newly opened Meat Market store, a top-tier meat emporium in Hamburg, Germany. And it's eye-poppingly expensive.
"Lots of people have had enough with the mistreatment of livestock and scandals in the meat industry, like when horsemeat is passed off as beef," explains Meat Market chief Oliver Winter.
"They have a right to know what's on their plates," adds Winter's business partner Georg Sotmann.
Transparency, traceability and animal rights are the ideals that set their business apart from a regular butcher's shop. The meat at their store comes from animals slaughtered under as little stress as possible - one at a time with an electric shock to the head.
(Excerpt) Read more at dpa-international.com ...
It’s called Wagyu beef treated by Kobe standards and it isn’t worth it.
Good prime American beef is just as good.
I routinely have both and find the American beef to have better taste.
I have access to all the good stuff basically free(Rib Eye, T-Bone, Fillet). Sirloin is still my favorite. A grilled bacon wrapped sirloin seems to have the best flavor.
I’m price conscious, which is why I prefer to eat my steak at home. You can get USDA Prime steaks at Costco for much less than you would pay for lesser-quality meat in a restaurant.
I don't cook.Also,eating an occasional piece of steak (I don't eat it regularly) is an excuse to get out of the house and have some fun.
Ethical?
There’s no such thing.
I bought a half of a side of organic beef. The steer was raised with no hormones or antibiotics. Best beef that I ever bought and it cost about half of what I would pay in the store. It made me think about how manufactured and jacked up our food supply is.
If you haven’t tried it yet, get a sous vide circulator. If you are cheap (excuse me, “price conscious”), and like good food, it is a god-send.
I love a decent steak. For this reason, I don’t have it very often, but when I do, I buy the beef tenderloin from Costco. I’d rather have a really good hamburger than a lousy steak.
We were trying to get them a bit bigger by keeping them over the winter; they were only Holstein steers we got from a friend, not a real beef cattle breed.
It was grain and hay that they were fed during the winter months.
Since we had such a mild fall up here on The Frozen Tundra, our Mule didn’t need hay until nearly December; he could graze in the meadow up until then!
We’re not going to eat Ithaca, though. ;)
Filled out with grain is the best, imo.
“...how manufactured and jacked up our food supply is.”
Yep. If you do some research on it, it’s pretty d@mn scary! What passes for, ‘food’ is downright diabolical!
We are trying to be more self-sufficient, now that we’re both retired and have more time to grow a veggie garden, raise critters for meat, keeping laying hens again, learning to make cheese, canning salsa and jams, etc.
Of course, Beau is a HUGE hunter and for Christmas we bought one another rods & reels and basic fishing tackle. We have friends that own boats and LOVE to show them off; we may as well take advantage of that!
We’re also shopping more at our local teeny-tiny General Store. They have the BEST cheeses, bacon and meats, bar none. All local. We also use a local butcher for our beef.
I have some Sourdough Starter perking away. Tuesday is Bread Baking Day; it’s getting to be the best day of the week! :)
In the winter grass doesn’t have much nutrition to it. Kind of like trying to survive on iceberg lettuce. You have to feed hay then that generally still has the grain attached to it.
Do these foodies understand that all that information they can get as a printout to verify all the gentle treatment of their beef can be generated by a computer program that is simply digital fiction?
https://m.youtube.com/watch?v=ErRHJlE4PGI
Well heck yea, how are you supposed to sell your industrial waste, sheep guts and BSE spine fed beef with that crap???
In Africa, the only beef we could get was from cows that ate “100 per cent grass”. My wife complained about the taste all the time.
Of course, these were mostly scrub cows that had been walked all over the place.
What makes it crazy is demanding total and complete compliance with the rules which are ever changing and individualized.
I am too. My husband asked me if I wanted to go out for my birthday last month. I suggested he grill & we had beautiful sirloin & twice baked potatoes & sausage stuffed mushrooms from a local butcher shop for a fraction of the price!
Or some of your lean low end steak cuts.
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