You can buy such beef, even in California, at $12/lb for a prime rib roast.
$20/lb for filet.
We’ve raised two steers so far; grass fed all spring, summer and fall and then on grain for the winter, until butchering the next spring.
So far we’ve enjoyed, ‘Dinner’ and, ‘Supper.’ Next up is, ‘Weber.’
Nothing like it. Seriously awesome.
Our neighbor raises Buffalo. It takes FIVE YEARS until they’re ready to go to market. He gets top dollar for his meat...and he should!
I’ve been eating beef sirloin for the past month from Market Basket @ $3.99/lb.
Most people forget, grain IS grass. Yes, there are problems with a heavy grain diet, but remember, some of these steers are going to slaughter around 14-18 month. That is nearly twice as fast as grass fed/finished, depending on the quality of your grass.
I used to love ground beef (hamburgers), but now it is rare that I get ground beef that even tastes like ground beef used to taste like. I know it is not my taste changing because every now and then I will get ground beef that tastes good.
I heard Dr. Haidt (sp?) say that while liberals mock conservatives for retaining traditional morality regarding sexual purity, liberals have that purity form of ethics, too, but increasingly about food.
Thus the demand for vegetarian/vegan, locally sourced, ethically raised everything - akin to Kosher but without the standardized rules and people adding more layers of exclusivity or perceived morality to try to outdo each other.
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?
They are trying to be good without God.
The author needs a lesson on the difference between
steers / heifers and cows.
I’ll do it for a special meal, at a restaurant but, other than that, I’m okay with Elsie being taken the way her ancestors have always been taken...
I recall that, in the 1970’s, the Army commissaries in Germany put up signs stating where the fresh beef was from. I remember seeing signs for Ireland and Yugoslavia. The prices were not extravagant.
I could tell a steer or bull sides from heifer sides. But, I will be darned if I could tell if the carcass was angus or herford after the skin was off.
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.
Ethical?
There’s no such thing.
Filled out with grain is the best, imo.
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.
Practically right out of one of “Portlandia”’s funniest bits ever: In the restaurant, questioning “Collin the Chicken’s” papers before ordering him for dinner:
https://www.google.com/search?q=portlandia+chicken+restaurant&ie=utf-8&oe=utf-8
I personally know the chickens who lay the eggs I eat. When they’re on feed, the eggs are better than store bought eggs by far. When they’re out scratching for bugs, their eggs are absolutely amazing.
I’ve had milk from cows that were eating nothing but what was growing in the field — it was shockingly good.
I’ve eaten pork shoulder from pigs that were honestly pasture raised, and it was as good as some of the better roast beef I’ve had.
If you’re willing to pay double the store prices, there is still real food out there. I used to be able to afford good food, I make more now then I ever have, but I can no longer afford the good food. What happened? They started printing money is what happened.