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(Mother Nature Network)   Attention all Millennials: The fate of the beef industry can be found in your mouth   (mnn.com) divider line 51
    More: Interesting, Beef Association, American Meat Institute, Mark Bittman, National Pork Board, u.s. agriculture, food critic, Radio Disney  
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4573 clicks; posted to Main » on 13 May 2014 at 3:12 PM (32 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-13 09:46:23 AM  
i.imgur.com
 
2014-05-13 03:15:05 PM  
Won't somebody think of the beef farmers?
 
2014-05-13 03:15:41 PM  
I don't think an inter-species blowjob is part of the artificial insemination process.
 
2014-05-13 03:18:19 PM  

cgraves67: I don't think an inter-species blowjob is part of the artificial insemination process.


Hey.  Let's not rule anything out quite yet...
 
2014-05-13 03:18:28 PM  
Beef, it's what's too expensive for dinner
 
2014-05-13 03:19:04 PM  
Screw those beef and pork industry assholes.  Especially the pork guys.

They've been changing the names of some cuts as an excuse to raise the prices or what should be some cheap pork butt, and now we've got the added pressure of that pig shiatting disease killing all the piglets??!?

Beef was already too expensive, now pork is slowly rising too.  Hell, LAMB was cheaper per pound than beef at the grocery store not to long ago...
 
2014-05-13 03:20:31 PM  
If it will bankrupt people like Cliven Bundy, then I hope the Millennials go all out Vegetarian or Vegan.
 
2014-05-13 03:20:34 PM  
Whale oil beef hooked.
 
2014-05-13 03:24:56 PM  
I was going to have a sensible dinner, but now I want a black & blue NY strip.
 
2014-05-13 03:25:15 PM  
Food in Argentina must be severely subsidized.  They've experienced insane inflation for almost everything, but I had some awesome dinners there for the cost of going to Chilis.

The meat is so much better there.
 
2014-05-13 03:26:36 PM  
I like to talk about how delicious veal is, and I am always sure to smile when I tell a millennial it's "baby cow".
 
2014-05-13 03:28:45 PM  
I just finished eating beef for dinner and I support this message.

Seriously, the meat industry is in trouble? You guys gotta get out there and eat 2 more cows and a pig. It's too important to let the industry struggle. They're too tasty to fail.
 
2014-05-13 03:33:03 PM  
I've had more beef in my mouth than I care to admit to.
 
2014-05-13 03:37:12 PM  
Landing a McDonalds job is really that involved these days?
 
2014-05-13 03:40:00 PM  

meat0918: Screw those beef and pork industry assholes.  Especially the pork guys.

They've been changing the names of some cuts as an excuse to raise the prices or what should be some cheap pork butt, and now we've got the added pressure of that pig shiatting disease killing all the piglets??!?

Beef was already too expensive, now pork is slowly rising too.  Hell, LAMB was cheaper per pound than beef at the grocery store not to long ago...


Yea but, for me at least, lamb tastes like shiat.

/gah the smell...
 
2014-05-13 03:40:01 PM  

Slaxl: I just finished eating beef for dinner and I support this message.

Seriously, the meat industry is in trouble? You guys gotta get out there and eat 2 more cows and a pig. It's too important to let the industry struggle. They're too tasty to fail.


At present, the problem is one of supply.  Beef herds are still struggling to rebuild from the heavy culling of breeding stocks that was done in response to a couple years of drought.  Pork supply is down a couple percent because of the PEDv.  The result is that prices for both are substantially higher than a year ago.

What the industry is hoping is that prices won't get so high that consumers start finding palatable ways to eat tofu.  Worst case scenario is that consumers go away from meat right about the time production kicks into high gear and prices drop even more precipitously than they have been rising.  Of course, that would bring people to their senses about tofu.
 
2014-05-13 03:49:07 PM  

MugzyBrown: Food in Argentina must be severely subsidized.  They've experienced insane inflation for almost everything, but I had some awesome dinners there for the cost of going to Chilis.

The meat is so much better there.


Ever tried the rib eye in India? To die for!(most likely)
 
2014-05-13 03:50:17 PM  

Anastacya: Yea but, for me at least, lamb tastes like shiat.

/gah the smell...


I raise lamb, love lamb.  Very tasty - to me!

I'm not sure what it is about lamb but I have friends who, like you, can't stand it and can't stand the smell.    These are not fussy type folks.  There is some kind of visceral reaction to the smell of lamb for them.  Do you have any idea what causes that or is it repulsive enough that you just don't give a damn - you just want to avoid it?

I also have friends who adore having lamb.  So I have to keep my guest lists straight for dinner parties.  One close friend found out I was having a dinner and he hadn't been invited.  Ran into him at the feed store and he allowed as how he was a bit hurt.  All I said was "rack of lamb" and he laughed and  thanked me for not inviting him..
 
2014-05-13 03:50:41 PM  

cgraves67: I don't think an inter-species blowjob is part of the artificial insemination process.


According to a friend of mine in the bull semen industry (YARLY), they use a steer to get the bull excited, then catch the jizz as he tries to mount the steer.
Because actually letting the bull fark the cows is too much work, or something.

/grass-fed beef FTW
// fark feed lots
 
2014-05-13 03:51:17 PM  

Anastacya: meat0918: Screw those beef and pork industry assholes.  Especially the pork guys.

They've been changing the names of some cuts as an excuse to raise the prices or what should be some cheap pork butt, and now we've got the added pressure of that pig shiatting disease killing all the piglets??!?

Beef was already too expensive, now pork is slowly rising too.  Hell, LAMB was cheaper per pound than beef at the grocery store not to long ago...

Yea but, for me at least, lamb tastes like shiat.

/gah the smell...


The mutton chop at Keens steakhouse in NYC is absolutely sublime. Better than most of their steaks.

And below is their Scotch menu. American whiskey has its own menu which, while not quite as lengthy, is impressive in its own right.

i.imgur.com
 
2014-05-13 03:59:42 PM  
99designs.com
 
2014-05-13 04:02:21 PM  

happyleper: [99designs.com image 624x343]


pork4kids.com

Well alright, if you say so.
 
2014-05-13 04:05:20 PM  
Attention Beef Industry:  If you want to still have a business in 20 years, the pink slime you scrape out of the processing machines nooks and crannies needs to start farkING retailing under $6 a pound, and the cheap cuts need to come back down under wild-caught-salmon prices, arseholes.  At this rate, $15 chain-restaurant hamburgers are break-even instead of ridiculous...
Drought or no drought, I'm happy I love chicken, and have a yard big enough to raise the damned things myself if I have to.  Tofu my ass (though it is good in the right stir-fry and some appetizers).
 
2014-05-13 04:07:06 PM  

Mr. Right: Anastacya: Yea but, for me at least, lamb tastes like shiat.

/gah the smell...

I raise lamb, love lamb.  Very tasty - to me!

I'm not sure what it is about lamb but I have friends who, like you, can't stand it and can't stand the smell.    These are not fussy type folks.  There is some kind of visceral reaction to the smell of lamb for them.  Do you have any idea what causes that or is it repulsive enough that you just don't give a damn - you just want to avoid it?

I also have friends who adore having lamb.  So I have to keep my guest lists straight for dinner parties.  One close friend found out I was having a dinner and he hadn't been invited.  Ran into him at the feed store and he allowed as how he was a bit hurt.  All I said was "rack of lamb" and he laughed and  thanked me for not inviting him..


Funnily enough I don't care for bovine (buffalo included), but absolutely love lamb & venison; go figure.
 
2014-05-13 04:13:14 PM  

Anastacya: Yea but, for me at least, lamb tastes like shiat.

/gah the smell...


img.fark.net

My Easter dinner

/lamb
 
2014-05-13 04:13:29 PM  

Mr. Right: Anastacya: Yea but, for me at least, lamb tastes like shiat.

/gah the smell...

I raise lamb, love lamb.  Very tasty - to me!

I'm not sure what it is about lamb but I have friends who, like you, can't stand it and can't stand the smell.    These are not fussy type folks.  There is some kind of visceral reaction to the smell of lamb for them.  Do you have any idea what causes that or is it repulsive enough that you just don't give a damn - you just want to avoid it?

I also have friends who adore having lamb.  So I have to keep my guest lists straight for dinner parties.  One close friend found out I was having a dinner and he hadn't been invited.  Ran into him at the feed store and he allowed as how he was a bit hurt.  All I said was "rack of lamb" and he laughed and  thanked me for not inviting him..


It's the iron in the blood. Very gamey, usually. My ex LOVED it, and every so often I would make it for him. I usually left the house after it was done. It took every ounce of strength to not lose my stomach contents from that smell.
 
2014-05-13 04:25:22 PM  
misanthropic1:

Funnily enough I don't care for bovine (buffalo included), but absolutely love lamb & venison; go figure.

That's not a combination of likes/dislikes I'd heard of before.  One of my favorites is to take equal amounts of ground lamb and ground venison as the base for a meatloaf.
 
2014-05-13 04:26:05 PM  

Mr. Right: What the industry is hoping is that prices won't get so high that consumers start finding palatable ways to eat tofu. Worst case scenario is that consumers go away from meat right about the time production kicks into high gear and prices drop even more precipitously than they have been rising. Of course, that would bring people to their senses about tofu.


It isn't just tofu that they should worry about.  There are a number of meat substitutes from companies like Quorn and Yves that aren't half bad.  And with each generation, they keep getting better.  I remember a greenlight last year about the science of meat substitutes and how they're really on a roll regarding taste - it is mostly texture at this point that they're still having problems with.  And it is guessed that large scale 3D bioprinters will someday resolve that.


/mostly eats chicken and seafood
//about a half dozen reasons why I've been phasing out beef
///hopes that the beef industry will start to focus on quality instead of quantity
 
2014-05-13 04:28:11 PM  

El Dudereno: cgraves67: I don't think an inter-species blowjob is part of the artificial insemination process.

According to a friend of mine in the bull semen industry (YARLY), they use a steer to get the bull excited, then catch the jizz as he tries to mount the steer.
Because actually letting the bull fark the cows is too much work, or something.

/grass-fed beef FTW
// fark feed lots


What ever happened to Romance?
 
2014-05-13 04:33:53 PM  

Anastacya: It's the iron in the blood. Very gamey, usually. My ex LOVED it, and every so often I would make it for him. I usually left the house after it was done. It took every ounce of strength to not lose my stomach contents from that smell.


I could brag that my lamb is better yada, yada, but I'd bet it wouldn't make any difference to you.  My customers and friends who like lamb think mine is some of the best; my friends with the same reaction as yourself allow as how being half-nauseated is no more attractive than fully nauseated.

While It's too bad that you suffer from that, my hat's off to you.  It takes a special kind of woman to endure what you did just so your ex could have lamb once in a while.  I can honestly say I've never been in a relationship with a woman like that.
 
2014-05-13 04:37:20 PM  

TheOtherGuy: the pink slime you scrape out of the processing machines


Speaking of pink...

One of the problems I have with supermarket beef is that it is often treated with carbon monoxide to help impede bacterial growth.  It is what gives supermarket beef that unnatural pinkish red color.  It also makes it very difficult to gauge the age of a piece of meat because it prevents the outside of the meat from turning brown with age.

I've brought home a number of beef cuts where a cross section reveals an unnatural pink outside, a ring of brown, and then a light pink core.  Not exactly appetizing.
 
2014-05-13 04:38:05 PM  

Dinjiin: hopes that the beef industry will start to focus on quality instead of quantity


There are some.  They're small farmers who produce largely grass-fed beef.  They have a tendency to sell to high end restaurants.  They are to industrial farming what craft brewers are to AmBev.  Not much of a threat in terms of producing enough to steal their market.  But if you seek them out, it is some of the most amazing beef you've ever had.
 
2014-05-13 04:40:25 PM  

Mr. Right: misanthropic1:

Funnily enough I don't care for bovine (buffalo included), but absolutely love lamb & venison; go figure.

That's not a combination of likes/dislikes I'd heard of before.  One of my favorites is to take equal amounts of ground lamb and ground venison as the base for a meatloaf.


It's a good combo in shepherd's pie, too (additionally, I like to use a lot of red wine in the stew).
 
2014-05-13 04:44:07 PM  

bmckenna: Anastacya: meat0918: Screw those beef and pork industry assholes.  Especially the pork guys.

They've been changing the names of some cuts as an excuse to raise the prices or what should be some cheap pork butt, and now we've got the added pressure of that pig shiatting disease killing all the piglets??!?

Beef was already too expensive, now pork is slowly rising too.  Hell, LAMB was cheaper per pound than beef at the grocery store not to long ago...

Yea but, for me at least, lamb tastes like shiat.

/gah the smell...

The mutton chop at Keens steakhouse in NYC is absolutely sublime. Better than most of their steaks.

And below is their Scotch menu. American whiskey has its own menu which, while not quite as lengthy, is impressive in its own right.


Sorry to tell you but whiskey is facing a shortage of supply. Enjoy it while you can!
 
2014-05-13 04:44:08 PM  

Mr. Right: Anastacya: It's the iron in the blood. Very gamey, usually. My ex LOVED it, and every so often I would make it for him. I usually left the house after it was done. It took every ounce of strength to not lose my stomach contents from that smell.

I could brag that my lamb is better yada, yada, but I'd bet it wouldn't make any difference to you.  My customers and friends who like lamb think mine is some of the best; my friends with the same reaction as yourself allow as how being half-nauseated is no more attractive than fully nauseated.

While It's too bad that you suffer from that, my hat's off to you.  It takes a special kind of woman to endure what you did just so your ex could have lamb once in a while.  I can honestly say I've never been in a relationship with a woman like that.


While I thank you for the compliment, trust me when I say that he didn't deserve it.
 
2014-05-13 04:48:26 PM  

Do you know the way to Mordor: bmckenna: Anastacya: meat0918: Screw those beef and pork industry assholes.  Especially the pork guys.

They've been changing the names of some cuts as an excuse to raise the prices or what should be some cheap pork butt, and now we've got the added pressure of that pig shiatting disease killing all the piglets??!?

Beef was already too expensive, now pork is slowly rising too.  Hell, LAMB was cheaper per pound than beef at the grocery store not to long ago...

Yea but, for me at least, lamb tastes like shiat.

/gah the smell...

The mutton chop at Keens steakhouse in NYC is absolutely sublime. Better than most of their steaks.

And below is their Scotch menu. American whiskey has its own menu which, while not quite as lengthy, is impressive in its own right.

Sorry to tell you but whiskey is facing a shortage of supply. Enjoy it while you can!


Whoops, citation needed!  http://www.news.com.au/lifestyle/food/world-facing-a-whiskey-shortage - as-bourbon-makers-struggle-to-match-demand/story-fneuz92c-122691526839 9
 
2014-05-13 04:59:19 PM  

bdub77: [i.imgur.com image 630x400]


Is he getting his organs harvested in a jail?
 
2014-05-13 05:03:00 PM  
Submitter,

img2.wikia.nocookie.net

/Although I suspect you did it on purpose.
 
2014-05-13 05:06:10 PM  
Beef.
In the shower...and then heel it down the drain.
 
2014-05-13 05:21:10 PM  
They're trying to convince Americans to eat more meat? Seriously? We eat an absolutely absurd amount already.

I always feel better when I cut back to only one meal with meat a day, if that, swapping in more vegetables instead. It doesn't require learning to love tofu - I can't stomach the stuff - there's plenty of protein to be had elsewhere without even really trying, and then you can focus your grocery budget on quality meat rather than quantity.

I love me some lamb (I agree with poster above that it really makes a meatloaf sublime, though I do half lamb/half grass fed beef). Looking forward to the nice leg in my fridge now. But I wouldn't be disappointed if this was a generation that finally understood some moderation in good things.
 
2014-05-13 05:32:01 PM  

Skirl Hutsenreiter: They're trying to convince Americans to eat more meat? Seriously? We eat an absolutely absurd amount already.

I always feel better when I cut back to only one meal with meat a day, if that, swapping in more vegetables instead. It doesn't require learning to love tofu - I can't stomach the stuff - there's plenty of protein to be had elsewhere without even really trying, and then you can focus your grocery budget on quality meat rather than quantity.

I love me some lamb (I agree with poster above that it really makes a meatloaf sublime, though I do half lamb/half grass fed beef). Looking forward to the nice leg in my fridge now. But I wouldn't be disappointed if this was a generation that finally understood some moderation in good things.


Well the ideal amount of meat is around 15% by mass 25% by calories of your diet.

The typical western diet is like 50% by mass 70% by calories by meat.

So anyway the typical western diet has about as much meat per meal as you should have per day.
 
2014-05-13 05:57:29 PM  
Heh heh. I had two pork chops for breakfast this morning. They were from my cousin's FFA project pigs. I split the cost of feed with him in exchange for a freezer full of pork cuts. I've got nothing against conventional farming, because I don't believe in biting the hands that (literally) feed us. I prefer to vote with my dollars, and the investment in feed, along with a percentage of the butcher cost, put way more pork in my freezer than a trip to the grocery store could have. The pork chops were eaten along with two scrambled eggs, from my neighbors' chickens, who kicks me back some eggs in exchange for helping her with the chickens. On top of that, a big pile of the chicken manure fertilized the garden in my yard that grew the sliced tomatoes I had with the pork chops and eggs. I like knowing where my food comes from, and having a hand in getting it to my plate.

/CSB
 
2014-05-13 07:17:16 PM  

PolyHatSnake: I like knowing where my food comes from, and having a hand in getting it to my plate.


Like-minded individuals are ever growing in number.  It wasn't that many years ago and I frequently got the "Oh, how can you eat that [pig, lamb, cow, chicken] after you raised it?"  To which my answer was "How can you eat that [steak, pork chop, bacon, etc.] when you have no idea where it came from and where it's been?"

I haven't been asked that question in a while.

CSB about bartering and such for the food you don't raise yourself.  I raise lamb, pork, chicken and the odd beef.  But I don't hunt.  I'm sure it won't surprise you to learn that I have as much venison, pheasant, wild turkey, and other game as I'd like and my hunting friends make their selections of domesticated meats from my freezers in return.  A wonderfully symbiotic relationship.

And I am certain that you, as do I, report all bartered "income" and "expense" on your 1040 every year.  Since we know the NSA and the IRS watch everything, I thought I'd make it clear that I really do report every penny of that.  As required.  Hi Guys!
 
2014-05-13 09:45:16 PM  
Cliven Bundy needs you to pay him more welfare!
 
2014-05-13 11:34:00 PM  
Poor GenX, being skipped entirely.
 
2014-05-13 11:39:21 PM  

special20: I like to talk about how delicious veal is, and I am always sure to smile when I tell a millennial it's "baby cow".


You are sorely mistaken. Mere baby cow is not veal. Veal is overfed baby cow that has been penned tightly. The inability to move keeps it from developing good muscle tone, making it tender and giving its meat that pale pink color.

The French have long known how suffering makes the animals tastier...
 
2014-05-14 01:15:19 AM  
Hey, if you can sandwich it in there, fine.

Just remember, my junk was there first.
 
2014-05-14 11:05:51 AM  

ennuie: special20: I like to talk about how delicious veal is, and I am always sure to smile when I tell a millennial it's "baby cow".

You are sorely mistaken. Mere baby cow is not veal. Veal is overfed baby cow that has been penned tightly. The inability to move keeps it from developing good muscle tone, making it tender and giving its meat that pale pink color.

The French have long known how suffering makes the animals tastier...


Veal crates got banned in Europe back in 2007, and there are eight states here in the US of A that also hate good meat. That's the cruelty of veal if you asked me.
 
2014-05-14 01:00:50 PM  

Dinjiin: TheOtherGuy: the pink slime you scrape out of the processing machines

Speaking of pink...

One of the problems I have with supermarket beef is that it is often treated with carbon monoxide to help impede bacterial growth.  It is what gives supermarket beef that unnatural pinkish red color.  It also makes it very difficult to gauge the age of a piece of meat because it prevents the outside of the meat from turning brown with age.

I've brought home a number of beef cuts where a cross section reveals an unnatural pink outside, a ring of brown, and then a light pink core.  Not exactly appetizing.


You get the boost to your immune system free of charge!
 
2014-05-14 02:58:25 PM  

Mr. Right: Anastacya: Yea but, for me at least, lamb tastes like shiat.

/gah the smell...

I raise lamb, love lamb.  Very tasty - to me!

I'm not sure what it is about lamb but I have friends who, like you, can't stand it and can't stand the smell.    These are not fussy type folks.  There is some kind of visceral reaction to the smell of lamb for them.  Do you have any idea what causes that or is it repulsive enough that you just don't give a damn - you just want to avoid it?

I also have friends who adore having lamb.  So I have to keep my guest lists straight for dinner parties.  One close friend found out I was having a dinner and he hadn't been invited.  Ran into him at the feed store and he allowed as how he was a bit hurt.  All I said was "rack of lamb" and he laughed and  thanked me for not inviting him..


Sounds like you put on a hell of a barbecue.
 
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