"tanks for starting da day off wet"
I presume this was posted to show how the govt. ruined beef?
Yet, the whole article after that little quote shows that the cattle ranchers were the ones that did everything to change the way beef is mass produced.
I wonder how long the author has been waiting to publish this rant on beef?
"tanks for starting da day off wet"
Those cows that produce milk in Wisconsin for ten years or so before they stop using them as milk producers?/
They dont bury them.
Good article about beef grading:
http://www.steakperfection.com/grade/
~snip~
Prior to 1987, the top three grades of beef in the U.S. were Prime, Choice and Good. The major difference was the degree of marbling: Prime is 15% more marbled than Choice, which is 15% more marbled than Good. About three-fourths of grain-fed beef was graded Prime or Choice.
The National Cattlemen’s Association (NCA) started a nationwide consumer movement for lean beef. At the request of the NCA, Texas A&M University produced the “National Consumer Retail Beef Study”, which began the “War on Fat”. The study recommended that consumers be educated to purchase lean beef.
*************************
Consumers have been educated to eat crappy beef.
There are a few places I'm still trying to get to, but for now I've found the best.
bookmarked
Screw the gov’t.
I’ve been eating more venison lately. It’s free, low in fat, the mignons are excellent smoked, marinated, grilled, in stews etc. Any way you can cook beef you can do the same with venison.
Besides, there are way too many of the critters, and they eat everything I plant. They’ve even eaten my holly!
This year I’m getting a solar electric fence. Hope that works.
What I didn’t see mentioned in the article was that 2005 was a “historic” year in the beef industry, the first year ever that more than 50% of our beef comes from Mexico. So who regulates the majority of beef?
Fat indicated that the beef would be more tender. Aging added to the equation.
Old style aging of beef might cause modern beef eaters to think the meat was a bit spoiled.
Hereford House in KC used to have great beef now its avg to poor quality like the writer wrote.
The steak on Mother’s day tasted like leather.
For $25 to $45 you should be able to get a good steak but not the case anymore.
.
I grilled ribeyes I got from Costco for Mother’s Day yesterday and they were fantastic. Tender, jucy, nice marbling. Of course it could all be due to the cook, too.
I don’t want the government stepping in, but I wish the steak houses would do a better job of sourcing their meat.
The ABSOLUTE BEST meat market EVER : fareway.com
I’ve never eaten a steak that coated my tongue with grease.
So they buy the tasteless chicken and the bland beef. Then they wonder why they have to douse the cuts with catsup, barbeque sauces, herbs, spices, souped-up breadings, garlicky rubs, specialized salts and peppers, marinades, hot sauces, faux mesquites/smoke flavors, wines, beers, citrus juices, dried soup mixes, bouillons and worcestershires to make the meat or poultry edible.
The only steaks I buy are quality rib eyes from a private butcher....tasty because they are marbled with (gasp) fat. The horror!
Chicken I eschew completely....I can't think of anything more bland than today's chicken. You might as well cut up a frisbee, bread it and bake it.
Too bad about chicken....nothing that diets of barnyard worms and scraps couldn't rectify. But those days and methods are gone forever, I fear.
Leni
Buy the $50/lb. stuff and be happy.
I usually pay $15 to $20 for each cut of porterhouse or New York strip at the butcher shop, but it will blow away what they serve you at the Outback or any other moderately-priced steak joint.
Consider what you would spend dining out at a restaurant against what you would pay at the butcher shop and it's a no-brainer.
The prototypical “man food” wussified and metrosexualized into another foodie obsession.