Posted on 04/27/2021 10:18:54 AM PDT by rktman
For any person — or publication — wanting to envision a more sustainable way to cook, cutting out beef is a worthwhile first step. Almost 15 percent of greenhouse gas emissions globally come from livestock (and everything involved in raising it); 61 percent of those emissions can be traced back to beef. Cows are 20 times less efficient to raise than beans and roughly three times less efficient than poultry and pork. It might not feel like much, but cutting out just a single ingredient — beef — can have an outsize impact on making a person's cooking more environmentally friendly.
Today Epicurious announces that we've done just that: We've cut out beef. Beef won't appear in new Epicurious recipes, articles, or newsletters. It will not show up on our homepage. It will be absent from our Instagram feed.
We know that some people might assume that this decision signals some sort of vendetta against cows — or the people who eat them. But this decision was not made because we hate hamburgers (we don't!). Instead, our shift is solely about sustainability, about not giving airtime to one of the world's worst climate offenders. We think of this decision as not anti-beef but rather pro-planet. [No, it's about cows —ed.]
Of course, when it comes to the planet, eschewing beef is not a silver bullet. All ruminant animals (like sheep and goats) have significant environmental costs, and there are problems with chicken, seafood, soy, and almost every other ingredient. In a food system so broken, almost no choice is perfect.
(Excerpt) Read more at americanthinker.com ...
Remember when they ridiculed Reagan for claiming that fact?
Thats why he’s been buying up farmland.
Purchase a good thick steak. Heat butter in a hot frying pan. Cook steak about three minutes on each side, depending on the thickness and preferences. The more well done the tougher it becomes.. Flip and do other side. Salt and pepper only for seasoning. Steak should be seared on outside, juicy and tender 8n inside.
It all sounds very simple!
I’ve done that before. Sometimes it comes out just fine, other times, it needs a little more work, but w/o overcooking the edges. Trying is part of the fun, when it’s just for myself.
Variation on your approach.
For a 1” steak:
Preheat oven with cast iron skillet to 500 degrees. Put one of the burners on high and let it heat close to the time the oven is ready.
Spray olive oil on both sides of the steak and season with salt/pepper (I also always use garlic and onion powder).
Take the skillet from the oven and place on the preheated stove burner. Put the steak on the skillet for 30 seconds and then flip to sear the other side for 30 seconds.
Flip the steak and put the skillet and steak in oven for 3 minutes a side.
Remove and let rest on a plate.
Take the skillet, put a shot of cognac and use a metal whisk to glaze the skillet on a burner at medium heat. Place two pats of butter and use the whisk to melt. Place some crumbled blue cheese into the pan and whisk the butter and cheese together. Take the pan off of the heat and pour the juice from the resting plate into the skillet with the butter, cheese, and juice.
Whisk it a bit and pour it into a ramekin.
Use this as a dipping sauce for your perfectly pan-seared steak.
I have not been back to a steakhouse. Only the very, very high end restaurants can outdo this approach.
That sounds good!
Thanks! I have steak planned for supper tomorrow.
I am cooking veal tonight. A twofer. Beef and a baby cow.
Double the insult to the greeny commies.
Take a look at Nolan Ryan Beef.
He was a cattle grower while he was playing baseball.
as I posted previously, one beef calf raised to 1200 lbs provides enough meat for 3 people for 4 years, with approx 1/3 of the cut weight being high-price cuts and the entire carcass useable. Whereas about 30 goats would be needed for the same meat quantity (but not quality), most of the meat would need to be stewed, and, a supplemental fat source is necessary since goat is a lean meat with little marbling. 30 goats have larger carrying costs, larger real estate needs, produce more carcass waste, are much more labor intensive and have more impact on the environment, including methane farts, than a single steer. When the supplemental ‘fat’ animal or source is added to the carrying costs of goats, there is little to no cost savings on price per pound over beef. $4/lb vs $6/lb, plus fat source carrying costs =$6/$6
and, to continue to crow about it, Bill Gates’ new project is transferring European/American beef genetics to (the Chinese via) AFrican farmers, who, in his plans, will magically raise the same quality, quantity and purity of beef as Westerners as the western beef industry goes broke as a reward for 100s of years of dedicated ranchers breeding efforts to create a one-of-a-kind product - American beef.
This narrative of Westerners cutting out beef “for the kids” and “for the planet” is hocus pocus and slight of hand and should be called out as such from every corner of the public arena.
Helpful tip. I take my store bought beef and leave it in the refrigerator for about a week. Tenderizes green beef very well.
You’ve more specifically defined the essence of the trend with mentions of the Übermensch and William Gibson. Well done and thanks.
So lets see if we eat less beef there will be less cows. And then we will switch to a more plant based diet. Good thing Bill Gates owns all that farmland.
Goat meat is good and no I am not Muslim, stewed is the best tastes like beef
Sous Vide and Reverse sear! Only way to go with steaks unless you smoke them..
Saw the first baby of the year at Pretty Cow Farm (we call it that) so adorable!
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