Posted on 04/15/2014 3:08:00 PM PDT by 2ndDivisionVet
Edd Hendee reached into the chilled glass case containing cold cuts of steak, the classic Texas entrée upon which he built his restaurant and his fortune, proudly showing off his merchandise like a jeweler displaying his diamonds.
“This is a center cut filet,” he said. “It’s the very best filet you can possibly buy. And that’s why it’s expensive.”
And lately, at the Taste of Texas restaurant in west Houston, it’s become even more expensive.
“When the price goes from just under $20 a pound to us wholesale to almost $25 a pound, that’s almost a $5 increase in this steak to me,” Hendee said. “I had to pass some of that along to the customers.”(continued)
(Excerpt) Read more at kens5.com ...
Yes, the dollar is being debased by the Fed, but the beef shortage is very real — it’s at its lowest level in decades and accounts for most of the recent price spike.
Since we are drifting into a 3rd world country, does anyone have a good recipe for night crawlers?
I’m glad we have a rancher in the family. Half a beef Home grown, drug free, cut and wrapped for around $1.00 a pound. Haven’t bought a steak in years.
That is exactly the way to have ground beef.
When you hear news stories of people sickened by commercial ground beef, the danger is self apparent. Meat with bacteria on the outside is ground up and the pathogens spread throughout.
I never buy factory burger.
Now if you buy the cheap steaks or roasts, then you can chop it yourself and be confident that it’s safe.
Probably a good vinegar scrub and rinse with water would not be a bad idea.
Cut it into chunks and put it in the food processor. You can control the fat content that way as well.
Thee are quite a few people here that hate Bundy. All he tried to do was make a buck to put food on our table from an otherwise worthless land that nobody else would pay a penny for.
MAybe the Feds should mandate even more FEED to be blended into our Motor Fuel, should do wonders for the Livestock Industry. Do I need a sarcasm tag??
That’s what happens when our gas tanks are full of cow chow.
Remember, food and fuel are not counted in the inflation rate.
WTF?
Not like I buy an appliance every week.
***I just bought 10 lbs of ground chuck for 2.96 lb .***
Ground chuck or ground gristle masquerading as chuck.
I’d KILL for that classic 1960s bed room suite!
No change of quality for the last 30 years that I know of.
Try pressure-cooking it. The cheaper cuts come out amazingly tender, and since the cheaper cuts are more flavorful you get that advantage as well.
The secret to good sauerkraut is to cook it long and slow with pork, Apple chunks, couple tablespoons of brown sugar and caraway seeds. Keep the sauerkraut juicy and serve over buttery mashed potatoes. OR, make Bisquick dumplings and cook covered with sauerkraut for about 10 minutes. Sprinkle dumplings with skillet browned bread crumbs to serve.
Do you need a sarcasm tag? Yes, you do.
That FEED you refer to cost $8.50 per bushel a year ago. Today that FEED costs $4.50 per bushel.
We need to burn more of it to rid ourselves of the surplus.
Had steak the other night, thin cut but a medium size steak. It had been about three months since I had one. Prior to that I really can not recall the last time I had one.
and no...I am not a vegetarian. Just trying to survive this wonderful economic recovery.
Wife and I gave up red meat for poultry and fish some 35 years ago. I do recall missing ham here and there. Though it’s worked out well as an aspect of faith.
Great movie.
maybe that's the secret....they're going to starve us to death....we're going to have to eat potatoes 24/7 although they are one of my favorite things too..
Actually, I was talking about steak, Porterhouse and Ribeye are my favorites.
When it comes to making a good presentation out of a cheap cut, here’s what I do.
If you have a gas/briquet grill, fire it up till the briquets are hot, throw some soaked hardwood chips on it and it’ll start smoking. Get a good sized hunk of pork or beef and put it on the grill to smoke. Keep it going for about 15 to 20 minutes. You can char it up a little if you wish.
Obviously it’s not fully cooked.
Alternately, take the pork or beef roast out to the barby and burn some good grill marks on it.
Then after performing either of the above actions, take your roast and put it in the slow cooker with a little water and maybe some onions.
Let it go for 6 hours or so.
You can either make some great gravy from the juice, and serve the roast whole with proper side dishes...
-or-
You can take put the roast on your cutting board and chop it to bits with your chef’s knife, and return it to the juice in the cooker and stir it up.
Serve it as barb-au-que.
Mmmmm, mmmmm, mmmmmm...
Actually, they want us to eat insects.
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