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(Slate)   Beef. The other white meat   (slate.com) divider line 84
    More: Sad, Tyson Foods, Michael Pollan, boobs, Cargill, beef, positive feedback  
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13112 clicks; posted to Main » on 15 Feb 2013 at 1:26 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-02-14 11:28:32 PM  
i thought beef was horse now.
 
2013-02-14 11:54:02 PM  
I've noticed this over the past couple years.  Ribeye steaks often have little or no marbling, and they suck.
 
2013-02-14 11:55:54 PM  

some_beer_drinker: i thought beef was horse now.


Maybe the ribeyes I'm getting now are Palomino ribeyes.
 
2013-02-15 12:22:43 AM  

unamused: I've noticed this over the past couple years.  Ribeye steaks often have little or no marbling, and they suck.


and they're still $15.99/lb
 
2013-02-15 12:27:08 AM  

some_beer_drinker: i thought beef was horse now.


I tried that joke at work today. It went over like a lead balloon.

Meh... I think it's funny.
 
2013-02-15 12:44:20 AM  
FTA: Enter Zilmax. Originally developed to treat asthma in humans, it was later found to be a "repartitioning agent" in cattle, changing the animals' metabolism so they produce more muscle instead of fat.

Delicious
 
2013-02-15 01:36:19 AM  
They need to find a way to turn their useless bones into muscle so we can eat that too. Just a mass of muscle and fat that we can feed until mature and then slaughter. Make sure it has a working brain and eyes so that it knows something is wrong... the fear will help with the marbling.
 
2013-02-15 01:40:57 AM  
Where can I get some of this Zilmax?
 
2013-02-15 01:42:14 AM  
By the late summer of 2011 only two of the major meatpackers, Tyson Foods Inc. and JBS SA, accepted cattle treated with Zilmax

This doesn't surprise me in the least. I think Tyson is about as evil as a company gets.
 
2013-02-15 01:42:15 AM  
Remember what real, actual food was like?
 
2013-02-15 01:46:14 AM  
Move to Texas.  $3.97/lb bone in ribeye.  Usually it's only $5/lb anyway, same with NY strip.  Texas beef doesn't have great marbling, however you can look through the pile and find a few that do every time.
 
2013-02-15 01:49:56 AM  
Well, unlike the bird, the beef can never have the aborted egg delicacy.
 
2013-02-15 01:52:48 AM  
this is why I go out and hunt for my own beef and wrestle it to the ground and strangle it with my own two hands

they don't still hang cattle rustlers anymore anyway. do they? do they?
 
2013-02-15 01:54:13 AM  

Omahawg: this is why I go out and hunt for my own beef and wrestle it to the ground and strangle it with my own two hands

they don't still hang cattle rustlers anymore anyway. do they? do they?


Those are dogs, bro.
 
2013-02-15 01:54:26 AM  
I've been dragging my feet about purchasing 1/2 a cow from a local farm. I think this just gave me that extra push of motivation.
 
2013-02-15 01:54:31 AM  
My kind of white meat...

lh6.googleusercontent.com
 
2013-02-15 01:59:46 AM  

A Dark Evil Omen: Remember what real, actual food was like?


Sort of. I'm getting old though.

/grandma canned her own food to get through the winters in rural Nebraska
 
2013-02-15 02:02:10 AM  

ajax6677: I've been dragging my feet about purchasing 1/2 a cow from a local farm. I think this just gave me that extra push of motivation.


when I have the money no one is selling. and when they are selling I'm either broke, or the freezer is.
 
2013-02-15 02:08:16 AM  

NewportBarGuy: some_beer_drinker: i thought beef was horse now.

I tried that joke at work today. It went over like a lead balloon.

Meh... I think it's funny.


fark the naysayers cuz they don't mean a thing
 
2013-02-15 02:13:09 AM  

JRoo: Sort of. I'm getting old though.

/grandma canned her own food to get through the winters in rural Nebraska



I grow and can my own food every year, It really saves a bundle. Buy most of my meat form the source and not from the store. Of course this means knowing what to do with ox tail, or finding some one that likes liver.
 
2013-02-15 02:13:35 AM  
Does it taste of despair?
/DNRTFA
 
2013-02-15 02:15:49 AM  

make me some tea: unamused: I've noticed this over the past couple years.  Ribeye steaks often have little or no marbling, and they suck.

and they're still $15.99/lb


This is from a ad in Chicago i.imgur.com
 
2013-02-15 02:16:04 AM  
www.the-frat-pack.com
Appropriate for multiple reasons

/brought to you by Carl's Jr.
 
2013-02-15 02:16:11 AM  
Bison, from the farmers market
 
2013-02-15 02:16:24 AM  
A. Veal is f*cking tasty. Ever had a proper veal steak? I'm not talking that processed sh*t. It is white beef, and tasty as hell.

B. The best cuts for steak are likely to remain relatively unchanged. If anything, the reputable steak houses will pay more for better cuts, and the crappier places no one will care. Cow genetics probably has at least as much to do with marbling as administered drugs.

C. The tastier cuts of beef tend to be tougher due to less fat. This might make the most choice cuts tastier, albeit tougher. Toughness and taste tend to be linked, except in the highest quality beef.

D. Most beef is ground. Who gives a flying f*ck at that point?! Also, good ground turkey is much tastier, unless you're making patties/burgers. My wife uses the linked brand for nachos and chili, and I like it more than beef versions.
 
2013-02-15 02:17:31 AM  
images2.wikia.nocookie.net


approves of the article headline and the trend.
 
2013-02-15 02:20:14 AM  
Good. The flavor of meat is overrated. People used to take a six month journey to the other side of the planet so they could find spices to cover up the taste of their crappy meat.
 
2013-02-15 02:22:55 AM  

make me some tea: unamused: I've noticed this over the past couple years.  Ribeye steaks often have little or no marbling, and they suck.

and they're still $15.99/lb


Suckers.
 
2013-02-15 02:28:37 AM  

drjekel_mrhyde: make me some tea: unamused: I've noticed this over the past couple years.  Ribeye steaks often have little or no marbling, and they suck.

and they're still $15.99/lb

This is from a ad in Chicago [i.imgur.com image 511x399]


You might as well eat out at McDonalds. I never buy supermarket steak anymore. Far too crappy.
 
2013-02-15 02:30:50 AM  
I read the TFA and just farking grossed out now... Ostriridge burgers from now on
 
2013-02-15 02:30:58 AM  
Oh well. Just means more black pepper and A1 then.
 
2013-02-15 02:34:13 AM  
www.global-air.com

The meat industry's biggest secret - how glue is being used to hold scrap cuts of meat together. (new window)
 
2013-02-15 02:35:18 AM  

carnifex2005: You might as well eat out at McDonalds. I never buy supermarket steak anymore. Far too crappy.


yes. a marbled ribeye is just like a big mac if it comes form a grocery store. what a brilliant observation.
 
2013-02-15 02:36:36 AM  

kevra: Ostriridge burgers from now on


Now you're just making up animals.

--Sarge
 
2013-02-15 02:39:03 AM  

planes: The meat industry's biggest secret


Sure, if you eat at sh*tty restaurants, are legally blind, and have no taste buds.

It is pretty obvious when you're eating steak if it had been recombined, or whatever. It is about as subtle as snapping a piece of wood in half and trying to glue it back together and reconstitute the grain.
 
2013-02-15 02:40:16 AM  
Okay, just avoid that crap. My local vet (erinarian ) who I and many others have trusted their animals with forever. NM- He started his own ranch, in NorCal, of only all natural grass fed beef.
I have yet to try it, as it is spendy, but I am planning on doing so now. The only thing that creeps me out is that the office is 50 meters away from the vet clinic ( which his daughter, also one of the best vets, runs ) .

http://novyranches.com/

Anyhow- someone mentioned veal. I love it, but only eat it about once a decade as i do care how animals are raised, and I have yet to find a place that raises and slaughters young cows in a humane way.

Also- totally on topic to the some concerns- one used to have a choice ( no pun ) between Select ( almost no fat / marbling ) , Choice, a bit of that by  about 1.95 times, and Prime ( large marbling on the inner cut and a good rim about the edge ) .
Grocers changed and now its almost impossible to get anything but select from the main grocery chains.
You have to go to a meat market, mail order, or know someone who runs a slaughterhouse/packing plant or someone in the restaurant supply industry, to get even choice.
And I miss those days of buying broken bags of choice and even prime skirt steak at a 1 / pound because on of my guys drops the case, and broke a 15 pound or so bag of meat inside, and we couldnt sell that to baja fresh .... I used to bbq all the time... I ramble
 
2013-02-15 02:42:37 AM  
Chicken's healthier, though, being reptile-based. Us mammals have fatty meat.
 
2013-02-15 02:50:18 AM  

alienated: Anyhow- someone mentioned veal. I love it, but only eat it about once a decade as i do care how animals are raised, and I have yet to find a place that raises and slaughters young cows in a humane way.


That was me. And there is nothing "humane" about raising and slaughtering animals. They are delicious, so we spend money on their flesh, but trying to kid yourself that there is somehow a kind and ethical way to raise an animal for commercial slaughter is naive.

Either don't eat meat, or most anything else for that matter (countless small animals are killed by machines harvesting grain every year, so that is hardly bloodless), or else admit that we, the human race, exploit, torture, and murder the f*ck out of everything around for our benefit, and most of the time are more willing to complain about animal suffering than human suffering.

We're willing to kill X cows for our own consumption, but unwilling to raise a finger when [X / (murder rate)] humans are killed everything year.
 
2013-02-15 02:56:00 AM  
It seems to weird to me that we embrace technological and scientific advancement when it comes to medicine, transportation, communication, etc... but when it comes to food we're like bewildered tribespeople. We have such an anti-intellectual, primitivist view on the meat and agriculture industry, and it all boils down to different variations of the naturalist fallacy.

"Remember when food tasted like food" yeah, about two hours ago when I had shrimp and asparagus for dinner. Tasted great to me! I'm fortunate to live in a time when food is abundant and cheap.
 
2013-02-15 02:56:40 AM  

Sid_6.7: alienated: Anyhow- someone mentioned veal. I love it, but only eat it about once a decade as i do care how animals are raised, and I have yet to find a place that raises and slaughters young cows in a humane way.

That was me. And there is nothing "humane" about raising and slaughtering animals.


Wrong. I saw how my Opa raised cattle. Just because one is killing an animal for meat doesnt mean that you have to make its short life hell.

 They are delicious, so we spend money on their flesh, but trying to kid yourself that there is somehow a kind and ethical way to raise an animal for commercial slaughter is naive.

Either don't eat meat, or most anything else for that matter (countless small animals are killed by machines harvesting grain every year, so that is hardly bloodless), or else admit that we, the human race, exploit, torture, and murder the f*ck out of everything around for our benefit, and most of the time are more willing to complain about animal suffering than human suffering.

We're willing to kill X cows for our own consumption, but unwilling to raise a finger when [X / (murder rate)] humans are killed everything year.



Thats apples and cantoloupes.
 
2013-02-15 03:04:12 AM  
The problem with beef is it's gotten to damn expensive.  I can buy a big family pack of pork or chicken and eat for a week for the price of one decent cut of beef. The only beef I eat is burgers, and even ground beef is getting pricey.
 
2013-02-15 03:04:55 AM  

ajax6677: I've been dragging my feet about purchasing 1/2 a cow from a local farm. I think this just gave me that extra push of motivation.


I do that each year (split a cow with some friends)

Beef comes in at a bit under $5 a pound processed. No hormones or antibiotics. So the hamburger may be a bit more expensive than the cheap stuff at the store but the steaks more than make up for it

Well packaged beef (cryovac) will last around a year
 
2013-02-15 03:10:41 AM  

CujoQuarrel: Well packaged beef (cryovac) will last around a year


one can also get their own vacuseal thing and double bag and double seal.I would love to have a nitrogen flush unit.
Alas- if it gets burned via freezer- taco and chili meat, or meatloaves . ( one can hide the burn with proper spicing and herbing ).
 
2013-02-15 03:14:27 AM  

tylerdurden217: They need to find a way to turn their useless bones into muscle so we can eat that too. Just a mass of muscle and fat that we can feed until mature and then slaughter. Make sure it has a working brain and eyes so that it knows something is wrong... the fear will help with the marbling.


www.american-buddha.com
Don't worry, sir.  I'll be very humane.
 
2013-02-15 03:14:42 AM  
Would you like some Beef with that?

/Rifftrax special, medium rare..

goodbadmovies.com
 
2013-02-15 03:15:59 AM  

tylerdurden217: Make sure it has a working brain and eyes so that it knows something is wrong... the fear will help with the marbling.


Torchwood did that:

3.bp.blogspot.com
 
2013-02-15 03:17:57 AM  

planes: The meat industry's biggest secret - how glue is being used to hold scrap cuts of meat together. (new window)


FTA: "To most consumers, the resultant reconstituted "steak" is indistinguishable from a real slab of meat once it's cooked"

So what's the problem?
 
2013-02-15 03:37:49 AM  

log_jammin: ajax6677: I've been dragging my feet about purchasing 1/2 a cow from a local farm. I think this just gave me that extra push of motivation.

when I have the money no one is selling. and when they are selling I'm either broke, or the freezer is.


Ain't that the truth. I get another chest freezer and suddenly nobody wants to sell a cow or go in on the sale with me. I have it full of dog food now. I guess I need to put in for deer and elk tags.
 
2013-02-15 03:41:54 AM  
So make sure you pay top dollar for the beef you buy.
 
2013-02-15 03:55:11 AM  
This is why I go to an actual butcher shop down the road that has all local and chemical free cow.  It's sometimes still warm when I get it!
 
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