I used to eat my steaks rare, but now with the price of beef going through the roof, its rare that I eat a steak…
“Kleenex, The Official Sponsor of Fishb8”
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Originally posted by pitviper0404I used to eat my steaks rare, but now with the price of beef going through the roof, its rare that I eat a steak…
“Kleenex, The Official Sponsor of Fishb8”
That’s funny! But not funny that it’s true…
Price on the hoof has dropped a lot, maybe it’ll start coming down in the stores. We are getting a lot of South American beef coming across the borders right now.
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
Most Mexican cattle are free range organic because its cheaper for them, in the U.S. the organic beef cost like twice as much. There is a Carolina farmer whose farm has always been free range and organic 25+ years, and up until about 8 years ago he got less money than other cattle, now he gets nearly double what he used to because of the organic movement.
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Originally posted by 40inchredsMost Mexican cattle are free range organic because its cheaper for them, in the U.S. the organic beef cost like twice as much. There is a Carolina farmer whose farm has always been free range and organic 25+ years, and up until about 8 years ago he got less money than other cattle, now he gets nearly double what he used to because of the organic movement.
The whole “organic” thing is so funny. All in marketing. Everything eddible is organic. Organic = catchy marketing word. Sorry being a little sour about it…
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
I couldn’t agree more with Fred, fancy marketing. When buying beef I focus more on the grade of meat, picking a good steak from the store, and seasoning it properly, and cooking it properly. It’s all about the marbling. Marbling is the fat content. When you have high fat content you have juicy and flavorful meat. Grass fed beef has less fat and thus, in my opinion is not as good. I know some will disagree but thats fine, it’s just my opinion. I’ve tasted them both side by side and I am not a fan of grass fed. Kobe beef is so delicious ,it’s ridiculous. They actually feed the cows beer and massage them by hand to “relax” them and fatten them up, giving them a better marbling content. It originated in Japan but we do have versions of Kobe in America. It’s crazy expensive and if your a millionaire ,it’s the way to go. I am no millionaire and buy my beef from the grocery store. Generally in the grocery store you will see from best to worst Prime, choice and then select. Rarely will you see Prime, but for a special occasion it’s wonderful. Most beef I buy is choice ,and I like Black Angus. I buy beef from Harris Teeter because they carry Angus. I hope there is no miss information in here, it’s the best I got off the top of my head. Medium-Rare. Happy grilling folks, beef it’s whats for dinner.
Organic is a bit of a gimmic for marketing because not everything organic is good for you like it is portrayed, but it still is a real thing, and everything edible is definitely not good for you. All natural is more accurate then organic, and my opinion better. I can tell you for fact the things that they pump in to the super feeds that they feed livestock, and plants is absolutely horrible, staton blockers, growth hormones, chemicals so toxic on plants other animals won’t eat it, things worse than steroids and drugs stronger than chemo. Things most people would never put directly into their body, but consume in trace amounts from food and drinks. Watch King Corn, Super Cattle, Super Size Me they all show the effects of unnatural adulterated food. I’m not big into organics or all natural because I feel living in a community with so many other exposures is far worse than eating something from the grocery store, I mean that’s what the FDA is for. But I did finally start eating healthy this year and I’m starting to like it. Quitting smoking and drinking is so easy compared to quitting eating bad, it is my oldest bad habit and as a kid I was practically raised on sodas and dollar menus, but back to the beef rare rare, rare, medium rare, any more done and its cheese steak sandwich, taco or stew meat I don’t eat hamburger meat I can’t consume medium rare or rare. I used to eat steaks like 3 nights a week but now I rarely eat it, it was my 2nd favorite food next to chicken wings.
lot of that ANGUS beef you buy in the store…It’s Angus BRAND beef. has little to do with the actual breed of the cattle. More marketing tricks!
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Originally posted by toddnlot of that ANGUS beef you buy in the store…It’s Angus BRAND beef. has little to do with the actual breed of the cattle. More marketing tricks!
Angus is not a brand, Certified Angus Beef(CAB) IS a trademarked brand https://www.certifiedangusbeef.com/ . Angus is a breed of cow (and marketing gimmick) and there is no way to truly know if what you’re buying is Angus or any other breed for that matter. Angus and Angus cross breeds make up 60% of the cowherd in the US so chances are you’re eating it even though it isn’t labeled as such. And I seriously doubt that anyone could taste the difference between the same grade of Angus or Herefords or any other breed. All you can do is take the retailer’s word for it as there really is nobody that checks to see if it is what they say it is.
What people should focus on is the grade of beef, not the breed or a brand. Angus is graded just like all other breeds sold in the US. The grades mostly sold in stores are prime, choice, and select. Prime is the highest grade, most expensive, and having the most marbling. Select is probably the most common as it is the cheapest of the 3. The marbling is the internal fat streaks that give the meat flavor and make it more tender. Grading is based on the marbling in the ribeye. Within the prime and choice grades, there are 3 levels. Select ony has 2. http://meat.tamu.edu/beefgrading/ . Look for the label on the package, if it is not labeled as prime or choice, it isn’t.
Below the select grade is standard grade then commercial. These usually end up in ground beef or processed foods, but standard may be marketed as “store brand” in some smaller retailers. The select, standard, and commercial grades have less marbling and flavor and are less tender than prime or choic
The elk tenderloins I cooked on the barrel smoker two weeks ago. Any temp over medium absolutely ruins them.
