Posted on 07/15/2005 3:07:15 AM PDT by Clive
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Why in the world should we favor Canadian ranchers over our own? Because the Cannuck government and media is always so nice to the US?
This would be happier news if I hadn't had ordered a rib steak at one of the best restaurants in Yarmouth, Nova Scotia, a couple of weeks ago. Nice dining room, nice ambiance, almost full. I was completely unsuspecting. What I got was quite simply the worst piece of beef I've ever been served (which is saying a ton). It wasn't cheap, either. Cutters-and-canners grade, all gristle, no meat, and repulsively raw. I couldn't even cut it.
It isn't favoring one or the other, but rather abundant production in both countries that brings the price down.
Priced a good steak lately?!
They can sell it, but they cat make me buy it.
cat=can't
Actually, cat is very tasty. (Just kidding- couldn't resist.)
=8-0
Without country of origin labeling, how can one know for sure?
Right up there with the best of Texas.
Mmmmmmm, beef ping.
Priced a good steak lately?!
$8-$12 a pound in my local market! Family of 4--2 teenaged sons who think a pound of steak is the appetizer course--Beef ain't what's for dinner around here. And the pork is awful--98% of the stuff in the case is that Hormel 'Always Tender' 'enhanced' crap that isn't fit to eat. Worse yet is that chicken is going that way but the 'natural' product is still around. I'm starting to think that meat packers are conspiring to force me to eat tofu.
Enhanced Meat: A meat product that has received injections of water, salt and sodium phosphate to season the meat and to keep it from drying out. As meat producers increasingly raise leaner animals that contain significantly less fat, alternative processes are being developed to replace the flavor and moisture loss due to the reduction in fat on the animal. Enhancing the meat is one such process.
More like 'alternative processes' are being developed to sell water, salt & sodium phosphate for $2.89+ per pound.
Hold muh PRIONS alert!
The meat processing plants are in the US and the US herds are not enough to supply their needs.
Because of the actions of a few protectionist ranchers and a sympathetic judge, the border has been closed for much longer than needed and US processing plants have suffered shortages.
Most people in the US meat industry, including ranchers, want the border open and the former integrated beef industry restored.
Had the border remained closed, a lot of the meat processing that is now done in the US would have moved to newly established (US owned) processing plants in Canada.
Keep in mind that the Canadian and US economies in most areas are more closely integrated than the average citizen realizes.
Actually, using the same standard used to judge that the U.S. has had two cases of mad-cow, then Canada has had four since there was also a cow imported from Britain to Canada that was infected with mad cow (the 1993 case). And two of Canada's native cases were discovered just this year in January, with the third native case being found in 2003.
This helps US consumers, like me, who would like to pay less for their beef. You'll notice also that allowing Canadian beef back into the US helps US-based meatpackers. Why should we favor US ranchers over US meatpackers?
Fletcher J
Too true. If they sold the I "heart" Alberta beef stickers here I would plaster one on my car.
While I'm happy for the ranchers and the fine, American loving, Albertans, I am sad that the low priced Alberta beef I have been buying in Ontario will start to rise in price again.
Tipping my hat to both Texas and Alberta!
I like my wine and my meat red!
>"U.S. Agriculture Secretary Michael Johanns took immediate steps to reopen the border to Canadian cattle ...."
the border never was completely closed to canadian beef.
even during the "ban" the canadians slaughtered cattle, processed them, froze them, boxed them and shipped them into the united states.
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