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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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6001 clicks; posted to Main » on 28 Dec 2012 at 12:14 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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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