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(CBS News)   Upscale Texas cattle ranch reveals its secret ingredient: Beer-soaked hay. Apparently the cows like it better than the regular kind   (cbsnews.com) divider line 117
    More: Obvious, Texas, IPAs, cattle feeding, Kobe beef, ingredients, Sam Adams  
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5985 clicks; posted to Main » on 28 Dec 2012 at 12:14 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



117 Comments   (+0 »)
   
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Archived thread
 
2012-12-27 11:55:40 PM
OMG.

I am Zombie bait.
 
2012-12-28 12:05:46 AM
When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.


http://www.japantimes.co.jp/text/fs20100826a3.html
 
2012-12-28 12:13:34 AM
Ranch owner Gene Terry says his cattle prefers the beef-soaked hay to the regular kind.

Cannibal cows!
 
2012-12-28 12:15:45 AM

AverageAmericanGuy: When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.

http://www.japantimes.co.jp/text/fs20100826a3.html


So you're saying they've been doing it wrong?
 
2012-12-28 12:20:14 AM
Nice of them to show me a pic of Kobe beef instead of these cows.

/Nothing beats the marbling of Kobe.
//You were built to eat fat.
 
2012-12-28 12:21:04 AM
Well, Moofakringooo.
 
2012-12-28 12:24:27 AM
Well, duh. ANYONE would prefer beer-soaked hay to regular hay. Or beer-soaked anything, for that matter.
 
2012-12-28 12:25:53 AM

Confabulat: AverageAmericanGuy: When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.

http://www.japantimes.co.jp/text/fs20100826a3.html

So you're saying they've been doing it wrong?


Well, the American ranchers are, if they think they are emulating the Japanese ranchers.
 
2012-12-28 12:27:21 AM
i.imgur.com

a2.ec-images.myspacecdn.com
 
2012-12-28 12:31:28 AM
Upscale cattle ranch...lol
 
2012-12-28 12:33:21 AM

The Southern Dandy: [i.imgur.com image 617x348]

[a2.ec-images.myspacecdn.com image 347x303]


Think my taste buds are getting erections.
 
2012-12-28 12:33:28 AM
It's not the cut it's the chef.
 
2012-12-28 12:36:38 AM
Somewhere in here is a joke about cows tipping themselves.
 
2012-12-28 12:38:36 AM

mrlewish: It's not the cut it's the chef.


It's both.

I don't how good of a weaver you are, a silk shirt will always feel better than a burlap shirt.

Same goes for steak.
 
2012-12-28 12:39:14 AM
*care
 
2012-12-28 12:46:24 AM
On my Uncle's ranch the only cow that drinks beer is my Aunt.
 
2012-12-28 12:46:30 AM
Chickens taste better than penguins.
 
2012-12-28 12:46:49 AM
lh6.googleusercontent.com

Grunka Lunka dunkety din-gredient
You should not ask about the secret ingredient!
 
2012-12-28 12:48:16 AM

The Southern Dandy: [i.imgur.com image 617x348]

[a2.ec-images.myspacecdn.com image 347x303]


WTF is that? Is that supposed to turn somebody on? It's half fat.
 
2012-12-28 12:55:07 AM

Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat


What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones
 
2012-12-28 12:56:13 AM
www.win.net

/knows what Haystack Rock is, so save it sucka
 
2012-12-28 01:05:16 AM
City-folk that didn't already know this (and thought it was 'news worthy') make me laugh.

HA!

There... I laughed at you.
 
2012-12-28 01:06:33 AM

red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones


I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.
 
2012-12-28 01:07:55 AM
What does a gay cow eat? Haaaaaaaayyyyyyyyy.
 
2012-12-28 01:09:40 AM
@The Southern Dandy

"Thats not a knife"
media1.break.com

"...now this..."
fillmyemptyblogspace.files.wordpress.com

"...is a knife"
i134.photobucket.com

Any questions?

(To all, its a porterhouse cut. They tend to be fatty in all fairness. Its to girstle lovers as t-bones are to red meat lovers....pure zen.)
 
2012-12-28 01:09:47 AM

farkingismybusiness: What does a gay cow eat? Haaaaaaaayyyyyyyyy.


If cows were gay there would be no cows in no time my friend because they would not pro-create because cows don't have Planned Parenthood to sell semen to gay and lesbian cows and because cows have no money to pay anyways.
 
2012-12-28 01:11:02 AM

cursed monkey: @The Southern Dandy

"Thats not a knife"
[media1.break.com image 330x245]

"...now this..."
[fillmyemptyblogspace.files.wordpress.com image 640x521]

"...is a knife"
[i134.photobucket.com image 675x600]

Any questions?

(To all, its a porterhouse cut. They tend to be fatty in all fairness. Its to girstle lovers as t-bones are to red meat lovers....pure zen.)


A porterhouse is just a ribeye and a strip in one cut.
 
2012-12-28 01:16:45 AM

red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones


There's just as much myth in what you're saying as the beer and massages stuff. Shabushabu is the opposite of searing, sukiyaki would hide the flavor of great beef, and if the fat "dissolved" at 77 degrees it would melt right off the cow.

There's a lot if fake Kobe and Matsusaka beef, and even very upscale restaurants will often have fine print on the menu saying that regular kuroge wagyuu is mixed in. The whole mystique surrounding Kobe beef is stupid; Japanese food snobbery at its worst. Any country that considers raw abalone and mayonnaise pizza delicacies can't be fully trusted when it comes to stuff like this.

I'm only half trolling here, folks.
 
2012-12-28 01:21:57 AM

Likwit: There's just as much myth in what you're saying as the beer and massages stuff. Shabushabu is the opposite of searing, sukiyaki would hide the flavor of great beef, and if the fat "dissolved" at 77 degrees it would melt right off the cow.There's a lot if fake Kobe and Matsusaka beef, and even very upscale restaurants will often have fine print on the menu saying that regular kuroge wagyuu is mixed in. The whole mystique surrounding Kobe beef is stupid; Japanese food snobbery at its worst. Any country that considers raw abalone and mayonnaise pizza delicacies can't be fully trusted when it comes to stuff like this.


I ate Kobe beef once and I felt like I had been ripped off. You make a good point about just how a cow is supposed to keep from melting like the Wicked Witch if its half made from fat that melts at 77 degrees? And I'd be willing to bet most who ate "Kobe" beef actually ate something off a feedlot in SD, but it was 85.00 for the ribeye so it MUST be good.
 
2012-12-28 01:26:36 AM
@Brian Ryanberger

Not trying to be snarky but...whats your point? Is porterhouse cut easier to say or ribeye with some backstrap?

Me thinks there is some meat snobbery afoot...
 
2012-12-28 01:29:28 AM

red5ish: To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth.


I know the silliness of what you said has already been pointed out, but I just wanted to complete the smackdown by stating for the record that the average body temp of a cow is 101.5F. Thus, the cow would be considerably past the heat required for melting while it was, you know, walking around being a cow and stuff.
 
2012-12-28 01:30:06 AM

mrlewish: It's not the cut it's the chef.


This This This!

/Had an awesome skirt steak this week.
 
2012-12-28 01:31:24 AM
To the Kobe people...

The great lie

Great, now it's worse
/Would love to have the real thing someday.
 
2012-12-28 01:32:27 AM

cursed monkey: @Brian Ryanberger

Not trying to be snarky but...whats your point? Is porterhouse cut easier to say or ribeye with some backstrap?

Me thinks there is some meat snobbery afoot...


It irks me that people always talk like a porterhouse is some sort of magical cut that comes from a cow. And you can get this "melts in your mouth" crap from ordinary beef by baking it in oven before putting it on the grill except that beef like that is just awful. This is Japanese people ripping off people in lesbian librarian glasses and millionaires so nothing of value is lost.
 
2012-12-28 01:34:02 AM

Shadow Blasko: To the Kobe people...

The great lie

Great, now it's worse
/Would love to have the real thing someday.


So I was right when I said that Foodies have been paying 85.00 for "Kobe" beef from a feedlot in SD? LOL
 
2012-12-28 01:36:31 AM
Friend of mine told me once about how his friend's marijuana crop got 'accidentally' harvested with the cow feed (don't remember what they were growing).
He swore that that particular batch of silage smelled different...and produced some very mellow cattle.

No report on how the beef tasted however.
 
2012-12-28 01:44:04 AM
@Brian Ryanberger

While I tend to agree about the kobe beef thing. I think the world is big enough for meat eater of all creeds. I dont care if your favorite is flank steak or rocky mountain oysters (yes, ive sampled. Never again though, the idea of it was just unbearable even if it was good. That and brain, which ive never tried....its just to much for me, and ive eaten roasted ants), meat is good, meat is great!
 
2012-12-28 01:44:56 AM

Likwit: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

There's just as much myth in what you're saying as the beer and massages stuff. Shabushabu is the opposite of searing, sukiyaki would hide the flavor of great beef, and if the fat "dissolved" at 77 degrees it would melt right off the cow.

There's a lot if fake Kobe and Matsusaka beef, and even very upscale restaurants will often have fine print on the menu saying that regular kuroge wagyuu is mixed in. The whole mystique surrounding Kobe beef is stupid; Japanese food snobbery at its worst. Any country that considers raw abalone and mayonnaise pizza delicacies can't be fully trusted when it comes to stuff like this.

I'm only half trolling here, folks.


Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?
 
2012-12-28 01:50:05 AM

Brian Ryanberger: The Southern Dandy: [i.imgur.com image 617x348]

[a2.ec-images.myspacecdn.com image 347x303]

WTF is that? Is that supposed to turn somebody on? It's half fat.


That does look pretty nasty. Then again, I don't like marbling to begin with.
 
2012-12-28 01:50:24 AM
You know what doesn't go well with alcohol?

defenderofthemiddleclass.com
 
2012-12-28 01:52:39 AM

Harry_Seldon: You know what doesn't go well with alcohol?

[defenderofthemiddleclass.com image 234x291]


I will take "What is the farking police?" for 400, Alex
 
2012-12-28 01:53:36 AM

ongbok: Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?


I should have added organically raised grass raised beef.
 
2012-12-28 01:54:31 AM
Also I think there is a discrepancy as to the definition of what a porterhouse is in alot of places, most grocery stores list ribeys as porterhouses and proper porterhouses as "thick cut" t-bones. Which they are (basically) just cut a little higher.

You got me wrong though, im a T-bone or I guess a proper porterhouse guy. It s the best, you got your fillet mignot and ny strip...whats not to love about that?
 
2012-12-28 01:56:06 AM

ongbok: Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?


Mostly yes. Check out the Forbes article linked somewhere in the thread above.
 
2012-12-28 01:56:49 AM

ongbok: Isn't it basically just another distinction of having organically raised beef?


You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!
 
2012-12-28 01:59:23 AM

Brian Ryanberger: Harry_Seldon: You know what doesn't go well with alcohol?

[defenderofthemiddleclass.com image 234x291]

I will take "What is the farking police?" for 400, Alex


Cows With Guns
 
2012-12-28 02:10:47 AM

Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.


You were served knock-off beef. You cant get Kobe beef outside of Japan.
 
2012-12-28 02:13:40 AM

ongbok: ongbok: Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?

I should have added organically raised grass raised beef.


Specifically, organically raised grass raised beef from a particular heritage variety of cattle (not Wagyu, interestingly, but another heritage breed) in a particular region--basically a very particular manner of regionally protected brand.

There's parallels elsewhere--Champagne is a particular sparkling wine produced in specific regions of France by law; Kentucky straight bourbon by law must be comprised of at least 51% corn in the mash tun recipe and must be aged in charred-oak barrels for at least two years in Kentucky by law (there is stuff that calls itself bourbon, but I'm referring explicitly to "Kentucky straight bourbon" which is a protected regional branding of certain bourbons); tequila is a particular mezcal variety that must be produced from blue agave nectar and which must be produced (and aged, in the case of reposado and añejo tequilas) in a particular region of Mexico. Regional branding (and in some cases, even frank regional trademarks and service marks) are SRS BUSINESS, with even international treaties covering some of this.
 
2012-12-28 02:15:07 AM

foo monkey: Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

You were served knock-off beef. You cant get Kobe beef outside of Japan.


So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it.
 
2012-12-28 02:17:17 AM
Is anyone else beer soaked, and getting a kick out of this, or is it just me ?
 
2012-12-28 02:18:34 AM
@Brian Ryanberger

I agree about the organic foods places. Ripoff city, did your "organic" grocer check what water was used, how about soil conditions, or what about your neighbors farm that is spraying the hell out of his field, did they look that up too? People are idiots sometimes. Oh the farm was built on a covered land fill...but its organic free range, excellent.
 
2012-12-28 02:23:49 AM

cursed monkey: @Brian Ryanberger

I agree about the organic foods places. Ripoff city, did your "organic" grocer check what water was used, how about soil conditions, or what about your neighbors farm that is spraying the hell out of his field, did they look that up too? People are idiots sometimes. Oh the farm was built on a covered land fill...but its organic free range, excellent.


He said they only were interested in pictures of the chickens on the grass and I know that they know better.
 
2012-12-28 02:25:13 AM
Brian Ryanberger: "So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it."

You sound like you know what a dick tastes like.

NTTATWWT ! :)
 
2012-12-28 02:25:36 AM

Harry_Seldon: You know what doesn't go well with alcohol?

[defenderofthemiddleclass.com image 234x291]


You mean this?
 
2012-12-28 02:26:39 AM

cursed monkey: @Brian Ryanberger

I agree about the organic foods places. Ripoff city, did your "organic" grocer check what water was used, how about soil conditions, or what about your neighbors farm that is spraying the hell out of his field, did they look that up too? People are idiots sometimes. Oh the farm was built on a covered land fill...but its organic free range, excellent.



Most of the morons I have known who shop at Whole Paycheck Foods and babble about organic and anti-biotic-free foods are also weed smokers who have no problem trusting that some Mexican didn't soak their bag in Roundup or DDT or whatever. If you point this out they make you pour out your drink and leave their precious party before the orgy.
 
2012-12-28 02:27:17 AM
Oooops....Added an extra T in there !

/I'm beer soaked
 
2012-12-28 02:28:27 AM

FutherMucker: Brian Ryanberger: "So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it."

You sound like you know what a dick tastes like.

NTTATWWT ! :)


If I had guess it would taste like a toe with a touch of pee or a so-called Kobe steak.
 
2012-12-28 02:31:38 AM
Gets mentally and emotionally scarred by pervy uncle on steak night?


Brian Ryanberger: So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it.



Takes it out on the good people in Hyōgo Prefecture and their superior Wagyu cattle.
 
2012-12-28 02:31:39 AM

fusillade762: Ranch owner Gene Terry says his cattle prefers the beef-soaked hay to the regular kind.

Cannibal cows!


BEEF SOAKED!!!
 
2012-12-28 02:33:06 AM

Brian Ryanberger: On my Uncle's ranch the only cow that drinks beer is my Aunt.


A++++ WOULD LOL AGAIN
 
2012-12-28 02:35:26 AM

Brian Ryanberger: FutherMucker: Brian Ryanberger: "So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it."

You sound like you know what a dick tastes like.

NTTATWWT ! :)

If I had guess it would taste like a toe with a touch of pee or a so-called Kobe steak.


Bleccccck ! You just activated my gag reflex, BriRy !! :)
 
2012-12-28 02:37:02 AM

Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.


If you had it at Ruth's Chris, it wasn't Kobe beef. There was an article here earlier about how "Kobe" isn't (yet) a protected style like "Champagne" or "Budwar", so basically there's a TON of stuff labeled Kobe that isn't the real stuff. There's very few actual licensed Kobe cattle, they're all in Japan, it's incredibly expensive and importing it is super hard, so the majority of "Kobe Beef" in the states isn't the real deal.
 
2012-12-28 02:39:22 AM

PerilousApricot: Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

If you had it at Ruth's Chris, it wasn't Kobe beef. There was an article here earlier about how "Kobe" isn't (yet) a protected style like "Champagne" or "Budwar", so basically there's a TON of stuff labeled Kobe that isn't the real stuff. There's very few actual licensed Kobe cattle, they're all in Japan, it's incredibly expensive and importing it is super hard, so the majority of "Kobe Beef" in the states isn't the real deal.


This sounds like the whole thing about no real men in Scotland.
 
2012-12-28 02:39:35 AM

Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!


I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .
 
2012-12-28 02:41:36 AM
On another note...Am I the only one who doesn't love the Angus meat? The only Angus I really enjoy comes from a band called AC/DC !
 
2012-12-28 02:44:02 AM

syzygy whizz: Friend of mine told me once about how his friend's marijuana crop got 'accidentally' harvested with the cow feed (don't remember what they were growing).
He swore that that particular batch of silage smelled different...and produced some very mellow cattle.

No report on how the beef tasted however.


www.websophist.com
 
2012-12-28 02:44:06 AM

Brian Ryanberger: PerilousApricot: Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

If you had it at Ruth's Chris, it wasn't Kobe beef. There was an article here earlier about how "Kobe" isn't (yet) a protected style like "Champagne" or "Budwar", so basically there's a TON of stuff labeled Kobe that isn't the real stuff. There's very few actual licensed Kobe cattle, they're all in Japan, it's incredibly expensive and importing it is super hard, so the majority of "Kobe Beef" in the states isn't the real deal.

This sounds like the whole thing about no real men in Scotland.


Not really...the no real men in Scotland thing is just fancy moving the goalposts.

If you tell me you drank a bottle of 3Floyds beer and it sucked, and I point out that it was a Blue Moon, I'm not trying to move the goal post, you just had a blue moon.
 
2012-12-28 02:45:46 AM

ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .


I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.
 
2012-12-28 02:48:49 AM

Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .

I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.


Oh I need to talk to you about getting some good corn raised beef then. EIP.
 
2012-12-28 02:49:07 AM
Brian Ryanberger:

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.


Umm, Ruth's Chris is a step or two above Outback, far overpriced for what you get and nowhere near as good as they'd like you to believe. Just because you had a subpar steak there doesn't mean that the steak itself was subpar, but rather that the 18 year old kid in the kitchen didn't know what he was doing. Try someplace that isn't a chain and has a better reputation and then complain.
 
2012-12-28 02:51:59 AM
@Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.
 
2012-12-28 02:55:57 AM

Brian Ryanberger: This sounds like the whole thing about no real men in Scotland.


Remember, Japan has magic cows.
 
2012-12-28 02:57:45 AM

ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .

I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.

Oh I need to talk to you about getting some good corn raised beef then. EIP.


All over now buddy, it is all feedlot business now and the pasture without a fence is all Con-Agra corn syrup land. Sad.
 
2012-12-28 02:58:53 AM

puffy999: Brian Ryanberger: This sounds like the whole thing about no real men in Scotland.

Remember, Japan has magic cows.


The tentacle monsters help to tenderize hem.
 
2012-12-28 02:59:27 AM

cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.


How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.
 
2012-12-28 03:01:50 AM

Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .

I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.

Oh I need to talk to you about getting some good corn raised beef then. EIP.

All over now buddy, it is all feedlot business now and the pasture without a fence is all Con-Agra corn syrup land. Sad.


Damn. It is getting harder and harder to find real grass raised beef for a decent price. Everything that is supposedly grassed raised is truthfully only raised on grass right before it is slaughtered, and they will charge you an arm and a leg for it.
 
2012-12-28 03:02:31 AM
@ongbok

Damned tentacle monsters, they are never on time and often reek of slime.
 
2012-12-28 03:06:06 AM
Food critic Giles Coren eviscerates steak wankers

i45.tinypic.com

and more here Link
 
2012-12-28 03:06:33 AM

ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .

I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.

Oh I need to talk to you about getting some good corn raised beef then. EIP.

All over now buddy, it is all feedlot business now and the pasture without a fence is all Con-Agra corn syrup land. Sad.

Damn. It is getting harder and harder to find real grass raised beef for a decent price. Everything that is supposedly grassed raised is truthfully only raised on gr ...


Yeah it's raised on a small patch of grass between the feedlot and the slaughterhouse, lol. And what's in that grass they eat is as a good a guess as to what is on marijuana grass.
 
2012-12-28 03:11:05 AM

Brian Ryanberger: cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.

How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.


24.media.tumblr.com
He knew what was in his weed because he was a professional smoker.
 
2012-12-28 03:11:19 AM
@ongbok

move or start making trips to the country side, you can and will know what you are generally getting if you "swap" meet with the other local growers. Hell if your handy with a gun you can hog hunt for free on many farms. Keep the sal meat, the males are too gamey for the dude.
 
2012-12-28 03:12:02 AM

ongbok: Brian Ryanberger: cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.

How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.

[24.media.tumblr.com image 500x281]
He knew what was in his weed because he was a professional smoker.


Sorry I do not watch TV even Breaking Bad.
 
2012-12-28 03:14:22 AM

Brian Ryanberger: Yeah it's raised on a small patch of grass between the feedlot and the slaughterhouse, lol. And what's in that grass they eat is as a good a guess as to what is on marijuana grass.


And that is another thing about Kobe beef. It is supposed to be feed only pesticide free grass. I know it has to be hard to be able to keep enough grass without pesticides to raise enough cows to feed the whole U.S.
 
2012-12-28 03:15:08 AM

ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .

I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.

Oh I need to talk to you about getting some good corn raised beef then. EIP.

All over now buddy, it is all feedlot business now and the pasture without a fence is all Con-Agra corn syrup land. Sad.

Damn. It is getting harder and harder to find real grass raised beef for a decent price. Everything that is supposedly grassed raised is truthfully only raised on gr ...


ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

I will agree with you on the whole "Organic" kick. But the difference in taste between corn feed and meat feed cows is huge when compared to grass feed cows. The reason is cows naturally eat grass and anything else will affect their body chemistry. I understand the reasons to feed them corn, grains and mixtures of the other two with meat, is to get them bigger and able to be brought to market faster, but that also effects the quality of the meat.

Trust me, if you want some high quality beef, spend the extra money and get some grass raised beef. You will not be disappointed. .

I am from the Sandhills of Nebraska and grew up working on a ranch so big that it was only fenced on two sides so I know what you mean but I can cook an 8.00 Flatiron (University of Nebraska FTW) as good as most 40.00 steaks in a restaurant.

Oh I need to talk to you about getting some good corn raised beef then. EIP.

All over now buddy, it is all feedlot business now and the pasture without a fence is all Con-Agra corn syrup land. Sad.

Damn. It is getting harder and harder to find real grass raised beef for a decent price. Everything that is supposedly grassed raised is truthfully only raised on gr ...


Don't know what state you are in and I mean like Alabama versus Indiana so I don't know what to tell you. If you are anywhere near Georgia - these folks do it right. Great people and awesome beef.

http://www.grassfedgeorgia.com/
 
2012-12-28 03:15:30 AM
@ongbok

In short, yes. I agree about growing your own dubage. Your preaching to the choir on this subject, lets move on.
 
2012-12-28 03:16:32 AM
All you folks who think marbling looks nasty, have no clue what makes steak taste yummy. All that marbling is not gristle. It's flavor. Sweet, juicy, beefy flavor. All that marbling melts and becomes juice, and it also interrupts the meat fibers, indicating the meat will be oh so tender.

If you think that the cut of beef in that picture is nasty, I have nothing but pity for you. For you have not tasted heaven.
 
2012-12-28 03:16:55 AM

Brian Ryanberger: ongbok: Brian Ryanberger: cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.

How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.

[24.media.tumblr.com image 500x281]
He knew what was in his weed because he was a professional smoker.

Sorry I do not watch TV even Breaking Bad.


Man, that's Justified. Not breaking Bad. If it was Breaking Bad you wouldn't dare feed your cows what they were smoking, unless you wanted your cows to be truly trying to jump the moon.
 
2012-12-28 03:21:14 AM

The Southern Dandy: All you folks who think marbling looks nasty, have no clue what makes steak taste yummy. All that marbling is not gristle. It's flavor. Sweet, juicy, beefy flavor. All that marbling melts and becomes juice, and it also interrupts the meat fibers, indicating the meat will be oh so tender.

If you think that the cut of beef in that picture is nasty, I have nothing but pity for you. For you have not tasted heaven.


As a Nebraskan I feel it is my duty to warn you people about taking beef advice from anybody associated with the South. I've been in GA for 20 years now and the best steak I have had down here is from a friggin Chili's because I know the cook.
 
2012-12-28 03:22:42 AM

The Southern Dandy: All you folks who think marbling looks nasty, have no clue what makes steak taste yummy. All that marbling is not gristle. It's flavor. Sweet, juicy, beefy flavor. All that marbling melts and becomes juice, and it also interrupts the meat fibers, indicating the meat will be oh so tender.

If you think that the cut of beef in that picture is nasty, I have nothing but pity for you. For you have not tasted heaven.


You and Paula Deen should start a restaurant where you graze beeves upon fields of butter.
 
2012-12-28 03:25:34 AM

Brian Ryanberger: The Southern Dandy: All you folks who think marbling looks nasty, have no clue what makes steak taste yummy. All that marbling is not gristle. It's flavor. Sweet, juicy, beefy flavor. All that marbling melts and becomes juice, and it also interrupts the meat fibers, indicating the meat will be oh so tender.

If you think that the cut of beef in that picture is nasty, I have nothing but pity for you. For you have not tasted heaven.

As a Nebraskan I feel it is my duty to warn you people about taking beef advice from anybody associated with the South. I've been in GA for 20 years now and the best steak I have had down here is from a friggin Chili's because I know the cook.


TSD Is just a handle. I'm from California, born and bred.

Here's some advice for you all... never take food advice from anyone who eats at Chili's.
 
2012-12-28 03:26:47 AM

The Southern Dandy: Brian Ryanberger: The Southern Dandy: All you folks who think marbling looks nasty, have no clue what makes steak taste yummy. All that marbling is not gristle. It's flavor. Sweet, juicy, beefy flavor. All that marbling melts and becomes juice, and it also interrupts the meat fibers, indicating the meat will be oh so tender.

If you think that the cut of beef in that picture is nasty, I have nothing but pity for you. For you have not tasted heaven.

As a Nebraskan I feel it is my duty to warn you people about taking beef advice from anybody associated with the South. I've been in GA for 20 years now and the best steak I have had down here is from a friggin Chili's because I know the cook.

TSD Is just a handle. I'm from California, born and bred.

Here's some advice for you all... never take food advice from anyone who eats at Chili's.


I demand satisfaction!

/glove slap
 
2012-12-28 03:32:40 AM
@Brian Ryanberger

100% agree. GA, NC, SC former resident, TX/WA raised: @eastern seaborders....Your Beef BBQ Sucks. Period. Sorry, no offense.

i76.photobucket.com

To be fair though its all about the pork around those parts (and even then I was not to impressed, no troll...I love pork).
 
2012-12-28 03:38:33 AM

cursed monkey: @Brian Ryanberger

100% agree. GA, NC, SC former resident, TX/WA raised: @eastern seaborders....Your Beef BBQ Sucks. Period. Sorry, no offense.

[i76.photobucket.com image 480x276]

To be fair though its all about the pork around those parts (and even then I was not to impressed, no troll...I love pork).


Pork*, the OTHER flavorless meat.

*does not include bacon
 
2012-12-28 03:46:50 AM
@Brian Ryanberger

Disagree, ham is good. Pork has its place in the pantheon of good (readly available) meats. Bacon is the life blood of the universe...the spice if you will. : p
 
2012-12-28 04:07:09 AM
Fun fact. If you feed cows the leftover of a fermentation, including the yeasty by products, it reduces their belching and flatulence (belching oddly enough being a larger source of methane). So drink more beer to help slow global warming.
 
2012-12-28 04:10:49 AM

AverageAmericanGuy: When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.

http://www.japantimes.co.jp/text/fs20100826a3.html


Meanwhile, back at Kobe beef, most of it is actually a product of Australia, not Japan. But due to a very common misconception, Kobe beef became unpopular after the earthquake and nuclear reactor disasters so that Kobe beef became very very cheap in Australia for a time.
 
2012-12-28 04:18:37 AM
In other news, there are upscale cattle ranches.
 
2012-12-28 04:59:26 AM

Brian Ryanberger: ongbok: Brian Ryanberger: cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.

How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.

[24.media.tumblr.com image 500x281]
He knew what was in his weed because he was a professional smoker.

Sorry I do not watch TV even Breaking Bad.


Firefly hooker aside, Breaking Bad isn't that great.

Also, that screencap is from Homosexual American Horror Story.
 
2012-12-28 06:38:03 AM

CthulhuCalling: [lh6.googleusercontent.com image 240x192]

Grunka Lunka dunkety din-gredient
You should not ask about the secret ingredient!


Perfect. +1
 
2012-12-28 06:48:23 AM
Came here just to confirm that the thread had become an endless repeat of "it's not really Kobe beef brah".

/it has, right on schedule.
/sad that the "beef-soaked hay" typo at the end of TFA doesn't even faze me anymore. It's an exception to the rule when I read an online article without such errors these days.
 
2012-12-28 08:20:18 AM

foo monkey: Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

You were served knock-off beef. You cant get Kobe beef outside of Japan.


You can get Kobe anywhere. You can't get wagyu outside of Japan.
 
2012-12-28 08:20:24 AM

Brian Ryanberger: foo monkey: Brian Ryanberger: red5ish: Brian Ryanberger: WTF is that? Is that supposed to turn somebody on? It's half fat

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

You were served knock-off beef. You cant get Kobe beef outside of Japan.

So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it.


So, you're saying you know what a dick in the mouth feels like?

TMI

/NTTAWWT
 
2012-12-28 08:37:34 AM
24.media.tumblr.com
 
2012-12-28 08:46:54 AM
Oh please give me a nick thick prime rib steak from a local beef farm and I'll grill it to exactly the way I like it and enjoy it more than almost any steak from any restaurant.
 
2012-12-28 08:48:09 AM

mrlewish: It's not the cut it's the chef.


No, it is both.  As something I do on the side, I'll sell beef to folks want to buy half of cows.  We have Limousin cows which are grass fed, finished on mixture that includes a steamed rolled, and then the meat hung to dry-aged for 21 days.   I think I produce some pretty good meat, but I once had some heathen come back and complain that the meat was "way too tender".
 
2012-12-28 08:49:59 AM
Well, if nothing else this explains exactly how InBev manages to maintain sales of the nasty swill known as "American Light Lager."
 
2012-12-28 08:58:20 AM

Brian Ryanberger: ongbok: Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!


Uh, no, farktard. There are legal regulations about what those words mean. And if he's violating them the FDA will come down on his ass like a syphilytic herpetic 15 inch black penis in a prison shower. The buyers are under no misconception about the words and I bet he isn't either.

But you are. Organic and free range does not mean what 99% of people think, legally. It's worthless.
 
2012-12-28 09:12:25 AM

cursed monkey: @Brian Ryanberger

Not trying to be snarky but...whats your point? Is porterhouse cut easier to say or ribeye with some backstrap?

Me thinks there is some meat snobbery afoot...


A porterhouse is just a thicker t-bone. Its a NY strip on one side of the bone and a filet on the other. Make sure you know wtf you're talking about before giving other people shiat. Nothing makes you look like a bigger ass than correcting someone with more bad info. Speaking of bad info, there's a shiatload of it in this thread.
 
2012-12-28 09:14:49 AM
That is a most disgusting piece of meat and i'm a meatatarian
 
2012-12-28 09:20:12 AM

captcaveman: fusillade762: Ranch owner Gene Terry says his cattle prefers the beef-soaked hay to the regular kind.

Cannibal cows!

BEEF SOAKED!!!


Beefception
 
2012-12-28 10:01:09 AM
Could bacon-fed beef be kosher?
 
2012-12-28 10:01:59 AM

Brian Ryanberger: cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.

How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.


Oh, look. The answer is right there in your post.
 
2012-12-28 10:27:05 AM

robohobo: Brian Ryanberger: ongbok: Brian Ryanberger: cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.

How do you even know what's in your "weed"? Unless you grow it or know the grower then you are rolling the tumbling dice on the fact that some Mexican slave worker didn't soak it in Monsanto Syrup every day.

[24.media.tumblr.com image 500x281]
He knew what was in his weed because he was a professional smoker.

Sorry I do not watch TV even Breaking Bad.

Firefly hooker aside, Breaking Bad isn't that great.

Also, that screencap is from Homosexual American Horror Story.


No it isn't.
 
2012-12-28 10:30:27 AM
Real Texas cows only drink Shiner
 
2012-12-28 10:37:07 AM
Beer. Drank by fat cows all over the globe...
 
2012-12-28 07:59:43 PM

Brian Ryanberger: cursed monkey: @Brian Ryanberger

100% agree. GA, NC, SC former resident, TX/WA raised: @eastern seaborders....Your Beef BBQ Sucks. Period. Sorry, no offense.

[i76.photobucket.com image 480x276]

To be fair though its all about the pork around those parts (and even then I was not to impressed, no troll...I love pork).

Pork*, the OTHER flavorless meat.

*does not include bacon


I'm one of these people who just HAS to 'tweak' stuff I'm cooking.
Had some rather dubious-looking (read: 'been in the freezer for probably too long') pork chops to deal with one time...and none of the usual suspects available in the house with which to marinate.
Search frantically through the cupboards...find a can of cranberry sauce.  OK, there's a start, we have acid and flavor.  Here's some cinnamon and clove...OK, they're both friendly with pork...
Any lemon juice?  YES!
Houston, the eagle has marinade.
Mixed the sauce, juice, cinnamon and very little clove and let the meat sit in that over night.  Stuff got grilled the next day and went over like gangbusters.  Actually got compliments...and from this particular crowd that's a miracle.
 
2012-12-29 02:22:33 AM

cursed monkey: @Brian Ryanberger

Whoa now, dont drag weed into this. Weed is also good. I would have accepted bean bag hipster or indie tool would have sufficed.


I submitted this article last night while being extremely intoxicated. "Regular kind" was a joke that made a ton of sense in my head at the time.
 
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