Posted on 01/04/2019 1:57:43 PM PST by Twotone
A couple weeks ago, Tom DeWeese sent out a letter about the World Wildlife Fund and beef. It reads in part:
The World Wildlife Fund (WWF) is one of the top three most powerful, radical, anti-free enterprise, UN environmental groups in the world.
And WWF has succeeded in taking over the American Cattle industry!
The WWF has forced cattlemen to follow radical Sustainable rules through the establishment of the Global Roundtable for Sustainable Beef.
They are getting away with this industry grab because the National Cattlemen’s Beef Association is now under the control of the World Wildlife Fund.
And the WWF’s Sustainable Roundtable now controls the beef packing industry which in turn controls the entire beef retail market. Cattlemen either toe the WWF dictates or are cut out of the industry.
That means cattlemen must follow massive regulations in order to produce American beef.
These rules ignore that fact that American cattlemen have always produced the highest grade of beef in the world – simply by using a process that has been used by their forefathers for generations.
The real result of these rules isn’t to produce a better beef product – but to destroy small producers and drive the industry to the massive corporate farms that can afford to play ball with the World Wildlife Fund.
Eventually, the WWF goal is to destroy the entire beef industry.
(Excerpt) Read more at americanpolicy.org ...
You’re not processing it right. Removal of silverskin or muscle fascia. Makes all the difference.
I’m seeing small herds of cattle appearing on small farms of late.
I suspect there is a move toward local beef production, which is good.
just at Safeway...bought 5 packages of hamburger and a London broil...under $17 for all....they discount their soon to be exp meats up to 50% plus they had a bogo sale on some of their beef.....stock up while you can....
I don’t eat much venison anymore.....my husband can cook it and eat it, since he’s the hunter.ELk is pretty good usually but it can taste gamey if not taken care of ....
I love a good ribeye but a nice 7blade chuck roast is out of this world and makes wonderful crazy
Did you try breasting it out and
marinating in Italian salad dressing
over night? I’ve hunted waterfowl
for many years. Prepared this way,
I’ve never had a “gum rubber” goose.
Works well with sandhill crane and
duck also.
What’s makes me nervous is any group large enough will metastasize away from it’s origins. The Church, the Boy Scouts, etc. The Cattleman group is no exception.
And like these above mentioned groups it will fail because those who originally attracted, will be repulsed by the change.
Btw. “Sustainability” is what my family practices as we have done so on the same land for over one hundred fifty years.
We done need no stinking mandate from the “WTF” or the Cattleman organization.
Send it! Yum!
I plan to, just as soon as I finish reading 35 books on how to raise cattle in a small apartment.
I used a slow cooker to cook sous vide. Just had to use a thermometer to check the temp every so often.
Got that pumpkin curry venison recipe handy? I have fresh pumpkins in the garage, venison in freezer and lots of curry.
Heh, well that might be tough. Another option is to hunt your own or find a farmer nearby that can do it for you. Go in with some others.
In the meantime here is a great recipe for the pumpkins. If you add venison kebabs off the grill, middle of winter, you’ll be in heaven.
http://www.grouprecipes.com/55198/pumpkins-kadu-bouranee-with-yogurt-sauce.html
Thanks.
I grow my own pumpkins and squash. After toughening the outer skin, my pumpkins store well in the garage (cold but no freeze. Pumpkins last me 3,4 months. The winter squash goes up to 6 months.
I did found some venison curry recipes but FR recipes always seem to be better.
” “Sustainability” is what my family practices as we have done so on the same land for over one hundred fifty years”.
I respect that. Its usually the ones that are the closest to the land and the water that care the most for it.
Most people think “sustainable” is a benign buzz word that has come into vogue lately.
Here is a link to information that will shed some light on what its really all about:
http://www.newswithviews.com/Veon/joan19.htm
BTW, these same “sustainability” policies have decimated the American fishing industry. I saw it go from a robust food producing industry back in the 70’s to today where those few who are left are struggling to survive,
It started with Clinton’s EO #12852 and continued with other EO’s thru the Obama regime.
Then the “Magnuson-Stevens Fishery Management Act” was amended to comply with “sustainability” mandates and the “UN Rio Declaration”.
Next was the “1996 Sustainable Fishing Act” passed by Congress.
As a result we are now importing well over 90% of the seafood consumed in the US despite provable, healthy fish stocks and most American fishermen are out of business today.
Most of that from communist countries which fits the Marxist transfer of wealth principals that “Sustainable Development is based on.
This came about from a media blitz propaganda campaign produced on fraudulent doom and gloom BS propagated by the same actors that will put most of the American beef producers out of business also. WWF, Earth First, The Nature Conservancy and Pew are major culprits.
I thought I was safe as I had a special, nitch area in the fishing business. I watched as others were being forced out of the business. Then, sure enough they came for me and in 2010 I sold my boat and permits.
“High Meat Intake” is listed as “Not Sustainable”.
If your in the beef industry you best pay attention to what is going on.
My brother-in-law raises cattle. He is a small producer- only about 30-60 head per year. He doesn't expect to make a living off the money he gets, but he does expect to at least break even. Just last week, he told me that if he sold his cattle now, he would lose money. He does not understand why the price at the supermarket is so high and the price at the hoof is so low. He told me that he has never seen such a discrepancy between the two.
He also told me that there has been a push for years to get the small producers out of the market- raising regulations. He is looking at taking subscriptions (a person pays x dollars for 1/4 of a cow to be slaughtered at a certain date) to see if that would work.
It all depends upon a particular goose- how old what it ate, etc... .
My father really liked to hunt geese, but about 30-60% were tough. My stepmother always cooked a ham when she cooked a goose, so if the goose was not good then the ham was eaten.
I try new squash varieties most years. This year I had pumpkin, hubbard, butternut, spaghetti, acorn, pink banana, delicata, and georgia candy roaster. Some of each in storage in root bins built under her kitchen storage shed. She’s a gourmet cook so yes she needs a storage shed for all her kitchen stuff!! We usually eat the last of the squash come April.
Something good to do with butternut, hubbard, or a sweet pumpkin is after you finish it in the oven, stick it in a smoker for only about 15 minutes. Too long and it gets bitter. Using that as an addition to cornbread, oatmeal, breads, pies. It adds a great flavor.
Article is about beef, but extensive discussion of the superiority of venison, which I'd agree with. I rarely eat beef, though keep elk and buffalo on the menu through my butcher. I've never understood the aversion to venison as "gamey". Leaving aside occasions of poor handling, I think it's just a desire for fatty meat, which game isn't
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