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Posted on 07/27/2025 3:37:40 PM PDT by Libloather
Get that meat outta here.
In a world of various kinds of meat alternatives — it can be hard to tell what’s real or not these days.
A cattle rancher recently took to social media to share what he discovered to be a “glued meat product” and is instructing others how to spot one when ordering steak at a restaurant.
Rockin’ W Ranch Cattle Co. is a family-owned Angus beef ranch that prides itself on being hormone and antibiotic-free.
In an Instagram post that has sent waves across the meat-loving community, one of the company’s cattle ranchers is seen picking apart an 8 oz. steak filet he ordered at a steakhouse in Weatherford, Oklahoma, that he claims is not the real deal.
“…I should’ve known at first because it’s really hard to get an 8-oz filet that’s truly a filet because they don’t get that big in animals very often,” the expert is heard explaining in his video.
“When it came perfectly round, I should’ve suspected something. I ate a little bit of it and thought, ‘Man, something’s not right. So you can definitely tell this is glued together. Probably a sirloin that’s been tenderized and glued together to look like a filet.”
In the caption of the post, the cattle rancher shared some dead giveaways that this cut of meat isn’t what the restaurant claimed it to be.
“Since I raise and process around 100 cattle per year, I know it is rare to get a filet that big off of an animal. 2. Filets when cut off an animal are never perfectly round. 3. The price is another giveaway. When you can get a 8-oz filet prepared in a restaurant for $28, you should be suspicious,” the caption read.
(Excerpt) Read more at nypost.com ...
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That is a product that gets called out for this be cause of different patterns of grain.
Posts show a machine that tears the meat and injects it. So that might be part of this
What’s wrong with that? At least as it was formulated when I was a kid, library paste was tasty
My Mom told me that the paste was made with ground-up flies. That discouraged me from trying it.
So if he is slaughtering 100 steers a year, he would probably have over 200 head of momma cows. That’s a nice size cattle operation.
“100 cattle per year is not a cattle rancher, just a side deal apart from his other affairs. You don’t make money on 100 head.”
He is a cattle rancher. You can be a cattle rancher and process zero cattle.
They did the same thing to potted meat. When I was a kid I loved it. Ingredients were Beef tongue, beef heart, beef tripe, and it was delicious. Now the ingredients are mechanically separated chicken followed by a bunch of chemicals. It’s nasty.
We ‘grow our own’ beef. If we’re dining out (rarely) I order seafood or pasta. I don’t think I’ve ordered beef in a restaurant in 25 years. We have plenty of bear, venison, elk and fish in our diet, too - hunted or caught by Beau.
Our current steer, ‘Stew,’ is on pasture now with the Heifers; will be through the first snowfall. I watch him with binocs from the front porch when they are at the tippy-top of The Big Hill. He’s still half the size of ‘The Girls’ but it takes 18 months to grow out a steer; those Heifers are already 2 years old. They have adopted ‘Stew’ as their Mascot and if it storms they put him in the middle of the herd to protect him. So sweet. :)
He will live a relatively free-wheeling life and then be ‘finished’ on sweet oats and hay through the winter. He’s well cared for, has LUXURY accommodations and I slip him a warm beer (Kobe Beef!) in with his oats from time to time. He goes to ‘The Spa’ in March. It’s a great life, right up until the last few hours...which is all ANYONE can hope for in this world. ;)
I would never eat fake beef to begin with, and the way cattle are treated in Feed Lots is also pretty horrifying. How’d you like to stand on asphalt all day with no shade, crammed butt to butt with your next of kin? That REALLY makes my heart hurt - but fake meat? Nope.
And don’t EVEN get me started on poultry farming, LOL! I don’t buy a lot of chicken, but every time I see a chicken breast I wonder, ‘What the H#LL are they feeding these chickens?!?!’
Raising meat birds is the next step on our quest for more self-sufficiency; we already have laying hens.
“I’m not the Chicken Plucker, I’m the Chicken Plucker’s Son. But I’ll pluck the chickens ‘til the Chicken Plucker comes!”
Cheeseburgers are $2.99 at the In N Out in Chandler, AZ.
Looks like to me you are grossly overpaying. About 10 times the going price unless you were looking at cow / calf pairs.
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https://www.ams.usda.gov/mnreports/ams_1955.pdf
Frau?
Anyone who slaughters fewer than 10,000 head per year is a City Slicker, and probably a vegan. /s
Just wondering because you mentioned Heifers.
Back some seven or so years ago I was offered three highland cows for $2000, Mommy, Daddy and Calf. I have kicked myself every since for not taking it but seriously did not have the money. Since they have become "fashionable" the price has gone through the roof.
Oh well, guess I will stick with my Jerseys.
I ain’t buying I’m selling beef for that.
If the guy is set up to just “finish” cattle rather than raise them from calves he might do very well especially if he has his own outlet. Two animals per week could keep a small butcher shop or restaurant in bizness. About 80 really good rib steaks per week could make a nice base load. At 20 bucks per steak off the rack he could do just fine.
That’s way high
You might be a little off on your numbers, the largest ranch in the US, King Ranch only has 60,000 head.
Hoof price slaughter cows is 50-100 per 100 weight
That is 600-1000 a cow baring monsters
But caveat I raise horses not cows and don’t eat them though I had horse meat in France once
My horses are pets basically
We always raised a steer every year for ourselves and I don’t recall the meat ever doing that.
That “steak” is really off putting.
Nope, that’s what I sell a steer for.
“Since I raise and process around 100 cattle per year,”
100 cattle per year is not a cattle rancher, just a side deal apart from his other affairs. You don’t make money on 100 head.
the 100 cattle is irrelevant.
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