Do you have adblock enabled?
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(CBS News)   Upscale Texas cattle ranch reveals its secret ingredient: Beer-soaked hay. Apparently the cows like it better than the regular kind   ( divider line
    More: Obvious, Texas, IPAs, cattle feeding, Kobe beef, ingredients, Sam Adams  
•       •       •

6020 clicks; posted to Main » on 28 Dec 2012 at 12:14 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

Voting Results (Funniest)
View Voting Results: Smartest and Funniest

2012-12-28 12:46:24 AM  
6 votes:
On my Uncle's ranch the only cow that drinks beer is my Aunt.
2012-12-28 01:50:24 AM  
2 votes:
You know what doesn't go well with alcohol?

defenderofthemiddleclass.comView Full Size
2012-12-28 12:21:04 AM  
2 votes:
Well, Moofakringooo.
2012-12-28 01:16:45 AM  
1 vote:

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 01:07:55 AM  
1 vote:
What does a gay cow eat? Haaaaaaaayyyyyyyyy.
2012-12-28 12:46:49 AM  
1 vote:
lh6.googleusercontent.comView Full Size

Grunka Lunka dunkety din-gredient
You should not ask about the secret ingredient!
2012-12-28 12:36:38 AM  
1 vote:
Somewhere in here is a joke about cows tipping themselves.
2012-12-28 12:13:34 AM  
1 vote:
Ranch owner Gene Terry says his cattle prefers the beef-soaked hay to the regular kind.

Cannibal cows!
Displayed 8 of 8 comments

View Voting Results: Smartest and Funniest

This thread is archived, and closed to new comments.

Continue Farking

On Twitter

Top Commented
Javascript is required to view headlines in widget.
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.