|
Image of the Day Images that will blow your mind - every day. [Blog] [RSS] [XML] |
|
Thread Tools | Rate Thread | Display Modes |
04-25-2011, 08:56 PM | #16 |
Back in 10
Join Date: Aug 2008
Posts: 3,684
|
I like ground beef that will cook without having to drain fat but it needs some fat to taste good. Grass fed generally takes longer to finish so it more expensive for less product. I think its amusing that they can command higher prices for a mediocre product.
__________________
Speaking simply... do not confuse this with having a simple mind. |
04-25-2011, 09:39 PM | #17 |
To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
|
Gullible isn't in the locavore dictionary
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs |
04-26-2011, 02:18 AM | #18 |
The future is unwritten
Join Date: Oct 2002
Posts: 71,105
|
That steak looks more like they were smoking the grass, and eating fritos.
__________________
The descent of man ~ Nixon, Friedman, Reagan, Trump. |
04-26-2011, 06:36 PM | #19 |
tri-continental dag hag
Join Date: Nov 2005
Location: Australia
Posts: 247
|
We raise a few steers for our own beef here in South Gippsland (Australia) and they are entirely grass fed from the time they are weaned. I can assure you that the meat is not at all tough or stringy! Most supermarket beef in Australia is grain finished, and I was once told by a local beef farmer that it is to make the fat whiter, as this is what the market wants. Our home grown beef is certainly as tasty and tender as anything I have bought from a supermarket, or even from up-market butchers and restaurants, and our dinner guests agree.
__________________
you're never too old to have a happy childhood |
04-26-2011, 07:08 PM | #20 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,493
|
Yeah, my dad has a hereford cow that he gets AI'd each year then slaughters the calf at about 12 months, just before the new calf is born. It's all grass fed and I swear it's as tender and tasty as you'll find in any shop and he doesn't grain feed either. He does feed the cow grain when she's pregnant and still has a calf on the teat, but he loves his 'rissole' (what he named her as a weaner before he decided to breed her instead), so she gets a bit sooked up.
__________________
Kind words are the music of the world. F. W. Faber |
04-26-2011, 07:44 PM | #21 |
Back in 10
Join Date: Aug 2008
Posts: 3,684
|
I have had Australian grass fed beef my opinion stands... Have you had prime American beef?
__________________
Speaking simply... do not confuse this with having a simple mind. |
04-26-2011, 07:52 PM | #22 |
Only looks like a disaster tourist
Join Date: Feb 2007
Location: above 7,000 feet
Posts: 7,208
|
Sorry, I'm married.
|
04-26-2011, 07:55 PM | #23 |
trying hard to be a better person
Join Date: Jan 2006
Location: Brisbane, Australia
Posts: 16,493
|
lol...it's not a competition. I like red meat. I'm pretty sure Australia doesn't import US beef at the moment due to the mad cow scare a while back though.
I had a Wagyu steak last week and while it was very tender, it wasn't particularly flavoursome. I find a steak that just tastes like fat to be avoiding the issue of a good steak to be honest. What do you think the difference between Australian grass fed and US grass fed would be? My opinion is that there isn't much difference if that's the criteria you're looking at. I think it has a lot more to do with the breed than the feed. You could feed brahaman or santa on grain their whole life and they'd never be as tender as wagyu or kobe, but I personally love the flavour of hereford beef, and I find the texture of the rib and eye fillet to be quite tender regardless of how it's 'topped off'. eta: provided of course that it's cooked well. I think that also has a lot to do with how a cut of meat will taste. Some cuts simply can't take a lot of cooking, and some can.
__________________
Kind words are the music of the world. F. W. Faber |
04-26-2011, 11:01 PM | #24 |
Back in 10
Join Date: Aug 2008
Posts: 3,684
|
Every single incidence of mad cow in the US [there were 2] was traced back to DAIRY cattle that came from Canada and Mexico.
Grass fed beef is a marketing ploy in the US. Grass fed beef cannot be graded choice or prime. It does not taste good. Angus beef is the only beef proven to have a "tenderness gene" [ I don't raise purebreds.] I raise club calves, they are the standard for the beef industry they are composite cattle [ crossbreeds] so I don't agree with your breed theory from that stand point. You are however comparing bos tarsus to bos indicus and the cattle you speak of are a need to have in certain climates because of weather conditions and insects. The cattle raised in hotter climates are not the primary source of prime beef in the US unless they are crossbred.
__________________
Speaking simply... do not confuse this with having a simple mind. |
04-26-2011, 11:25 PM | #25 | |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
Quote:
|
|
04-27-2011, 08:51 AM | #26 |
™
Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
|
So what's the deal with kobe beef? I know it's expensive and desirable to some people. Why isn't there more kobe beef raised in the US? Do they not do well here?
|
04-27-2011, 09:01 AM | #27 |
To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
|
I'm not sure if it is like champagne vs sparkling wine in terms of... I can't remember the word. I'm sure if it a Japanese invention it is probably loaded with terroir mystique and incredibly labor intensive. I read a Nat. Geo. article and they described the beefers as gettting massages daily and rations of beer. I've also read that it is nearly impossible to eat more than a few ounces of good Kobe beef in a sitting as it is so rich.
I doubt I'd turn it down, but I wouldn't go out of my way to try it.
__________________
The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs |
04-27-2011, 09:09 AM | #28 |
™
Join Date: Jul 2003
Location: Arlington, VA
Posts: 27,717
|
So it's not just another breed of beef? It's about the method of raising them?
|
04-27-2011, 09:22 AM | #29 |
UNDER CONDITIONAL MITIGATION
Join Date: Mar 2004
Location: Austin, TX
Posts: 20,012
|
My understanding is that it's all originally based on the fact that there's just not enough land space to realistically raise cattle in Japan. So the few cows they did have were a luxury, and the ranchers played that angle as best as they could.
|
04-27-2011, 09:26 AM | #30 |
Back in 10
Join Date: Aug 2008
Posts: 3,684
|
I don't know any American women that would stand around all day massaging steers and spitting beer on them. [yah they really spit beer on them]
__________________
Speaking simply... do not confuse this with having a simple mind. |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
|
|