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(Slate)   Beef. The other white meat   (slate.com ) divider line 29
    More: Sad, Tyson Foods, Michael Pollan, boobs, Cargill, beef, positive feedback  
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13123 clicks; posted to Main » on 15 Feb 2013 at 1:26 AM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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


Archived thread
2013-02-15 05:06:41 AM  
3 votes:
Don't get me started.  It's not just meat.  It's not just food.  It's EVERYTHING.  Quality is a thing of the past.  And it's the consumers fault.  People settle for shiat, and that's what we get.  Even when there are those of us out there that are willing to pay for quality, the assholes that that just want to save a buck drive down the prices until the makers of quality can't compete, and we're left with shiat.

I don't want to live on this planet anymore.
2013-02-15 02:35:18 AM  
2 votes:

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 02:20:14 AM  
2 votes:
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 02:16:11 AM  
2 votes:
Bison, from the farmers market
2013-02-15 02:16:04 AM  
2 votes:
www.the-frat-pack.com
Appropriate for multiple reasons

/brought to you by Carl's Jr.
2013-02-15 01:46:14 AM  
2 votes:
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 01:42:14 AM  
2 votes:
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 01:40:57 AM  
2 votes:
Where can I get some of this Zilmax?
2013-02-15 12:22:43 AM  
2 votes:

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
2013-02-14 11:54:02 PM  
2 votes:
I've noticed this over the past couple years.  Ribeye steaks often have little or no marbling, and they suck.
2013-02-15 01:12:21 PM  
1 vote:

DirkValentine: Cyno01: 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.sivatherium.narod.ru image 642x800][www.sivatherium.narod.ru image 651x800]

um, wtf is that ?


Nightmare fuel.
2013-02-15 12:07:59 PM  
1 vote:

DirkValentine: Though i'm having a hard time understanding how the meat stays so rare.


The trick is that instead of putting the meat in contact with a very hot surface and creating a large temperature gradient, you're using the high latent heat of water to ensure that no part of the steak ever rises above your target temp.  Since the "doneness" is based solely on the temp, it never cooks past med rare, no matter how long you leave it in the bath.  It will turn to mush if you leave it in too long though... but we're talking like, 6 hours too long.

I guarantee that if you invite people over for steak, and don't tell them what you're doing, the looks on their faces as they try to figure out how you got the meat so perfect will be priceless.
2013-02-15 07:40:33 AM  
1 vote:
Got called yesterday because the rancher we use delivered our steer to the butcher to hang and age.  We usually get about 700 - 800 lbs dress weight.  Comes to $2.08/pound after processing.  We also get the liver and other innerds made into jerky for dogs.

He only feeds his steers grain and grass.  And he will only use antibiotics if necessary.  No growth enhancers.  He also only raises enough each year to sell to individuals and for his own family.

Not for everyone of course, but if you have athletic teenage boys you know they eat 3 times as much as an adult and you can't afford meat prices in a grocery store.
2013-02-15 04:06:44 AM  
1 vote:
Zilmax?  No thank you.  I pretty much don't buy beef unless I know the guy who raised it.  It costs more than what's at the supermarket, so I eat steak a little less often. No big deal.

alienated: one can also get their own vacuseal thing and double bag and double seal.


There's also a second, completely underrated benefit of having a vacuum sealer:  For another $100, you can do sous vide poaching in your house.  It's nigh impossible to screw up, and the results you can get are amazing.  There is nothing, NOTHING like a perfectly medium rare steak sous vide that's been cooking for 6 or 8 hours.

tylerdurden217: useless bones


Obviously, you don't cook.  There's more beef flavor in those "useless bones" that in the meat.  And if you try to take my plate of sizzling marrow bones, I'll bite your freakin' hand.

Dow Jones and the Temple of Doom: 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.


I get you here, but the thing is, hormones are tricksy bastards.  We really don't understand how they work very well.  You want to try out some experimental hormone therapy on one person, or ten people, or a hundred, that's fine.  But all 8 billion of us eat food.  I'd rather pay more and eat less beef, than spin that particular roulette wheel.

unamused: Ribeye steaks often have little or no marbling, and they suck.


Lean meat has more flavor than fatty meat.  What the animal was fed is more important than what cut you get.  The marbling is just about tenderness.  What are you, a sissy?  Get yourself a grass-fed hanger steak and a sharp knife.

planes: [www.global-air.com image 150x200]

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

Meat glue

is the industry's biggest secret?   Not even close, homey.  It may seem like a weird idea, but it's actually one of the more harmless things that are done to meat.  Of all the shiat that goes down in feedlots and slaughterhouses, meat glue is the very last thing you should be worried about.
2013-02-15 02:56:40 AM  
1 vote:

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 02:56:00 AM  
1 vote:
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 02:50:18 AM  
1 vote:

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 02:40:16 AM  
1 vote:
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 02:39:03 AM  
1 vote:

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 02:16:24 AM  
1 vote:
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 02:15:49 AM  
1 vote:

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 02:13:09 AM  
1 vote:

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 02:02:10 AM  
1 vote:

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 01:59:46 AM  
1 vote:

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 01:54:26 AM  
1 vote:
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 01:42:15 AM  
1 vote:
Remember what real, actual food was like?
2013-02-15 01:36:19 AM  
1 vote:
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 12:27:08 AM  
1 vote:

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.
2013-02-14 11:28:32 PM  
1 vote:
i thought beef was horse now.
 
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