*real beef?
Replies
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I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
ok, now THAT sounds phenomenal...i'll preheat the grill and grab a decent red. swing by around 8? #mandate
Bastardized beef wellington. I'm sure it's tasty, but the original incarnation of the dish is well worth the time and effort (threw one together for a dinner party a few weeks ago to rave *kitten*' reviews. It took three days to properly prep, but it was better than sex on mescaline.)
I could never get it up on hallucinogens0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
I would like to subscribe to your newsletter
+1
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I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
ok, now THAT sounds phenomenal...i'll preheat the grill and grab a decent red. swing by around 8? #mandate
Bastardized beef wellington. I'm sure it's tasty, but the original incarnation of the dish is well worth the time and effort (threw one together for a dinner party a few weeks ago to rave *kitten*' reviews. It took three days to properly prep, but it was better than sex on mescaline.)
I could never get it up on hallucinogens
Well you should still give a traditional welly a try some time.
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I use a lot of Omaha Steaks meats. They are very lean. You could use their numbers.0
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There have been a lot of scientific studies showing that grass-finished vs. grain-finished beef (as well as pork and poultry) is both healthier for you and for the environment. That said, a LOT is going to depend on the cut and the % of fat that goes into a hamburger mix.
Here's a nutrition label for "generic" grass-finished hamburger. There's no indication of the fat percentage in the grind, so take it with a grain of salt. http://nutritiondata.self.com/facts/beef-products/10526/2
I eat a lot of grass finished beef, primarily because I raise it myself (I'm a cattle rancher). I know that isn't all that easy for everybody to do, but if you CAN source grass-finished beef you'll be better off. One, the overwhelming majority of grass-finished animals aren't kept around long enough to develop the intramuscular fat that you see in grain-finished animals. The reason grain-finishing (and the rest of the crimes against nature perpetrated by the commercial livestock industry) became popular was because it was more cost effective for the processors to have these animals get really fat really fast. Producers bred large-framed animals for the feedlots to hang a lot of fat and a lot of meat on during the finishing process. A rancher/farmer raising grass finished animals can't use those cheats, which means that the steer has to be around for 24 months or so before he starts developing that kind of fat. Most farmers/ranchers can't keep them around that long, which means they're sold with less intramuscular fat.
Grass-finished animals also have more "good" fats - the fats you need to stay healthy - than grain finished animals do. Calories are NOT calories in this case. We need good fats, we need to avoid bad fats. Grass finished animals have the Omega-3 and Omega - 6 fatty acids that our bodies need. There's all kinds of information on this out there, google "grass fed beef nutrition" to read up.
Finally, grass finished animals tend NOT to be raised in close confinement, meaning that they're not fed the prophylactic antibiotics that go into commercial cattle's feed. Not only that, but depending on the rancher they're not routinely given growth hormones as calves (I don't use the hormones). You can learn a lot by talking to the producer about how he/she does business.
The "organic" label is regulated but can be fairly meaningless. "Organic" can still be grain-fed. "All Natural" as a label is barely regulated at all. Your best bet, if you can pull it off, is to buy local and ask a lot of questions. Anybody running a quality operation will be happy to answer.0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
ok, now THAT sounds phenomenal...i'll preheat the grill and grab a decent red. swing by around 8? #mandate
Bastardized beef wellington. I'm sure it's tasty, but the original incarnation of the dish is well worth the time and effort (threw one together for a dinner party a few weeks ago to rave *kitten*' reviews. It took three days to properly prep, but it was better than sex on mescaline.)
Three days to prep?
I'm cancelling my subscription to this news letter. Ain't nobody got time for that!
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The stuff at the grocery store isn't real beef??
What if I don't know anyone with a cow???
this made my day
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Real cows say moo, grocery store cows say μ.The stuff at the grocery store isn't real beef??
What if I don't know anyone with a cow???
THIS...IS...THE...BEST...GEEK...HUMOR...EVER!!!!0 -
I'm happy for you, and I'mma let you finish but...I prefer a nicely marbled rib eye thanks.
this. filet suuuuuuuuuuucks
Add in a couple lardons in that filet, cover in finely ground and concentrated mushrooms and garlic, salt it and pepper it well, sear it on a grill, then wrap it in filo or pastry dough and finish in the oven.
Blow ya mind.
ok, now THAT sounds phenomenal...i'll preheat the grill and grab a decent red. swing by around 8? #mandate
Bastardized beef wellington. I'm sure it's tasty, but the original incarnation of the dish is well worth the time and effort (threw one together for a dinner party a few weeks ago to rave *kitten*' reviews. It took three days to properly prep, but it was better than sex on mescaline.)
Three days to prep?
I'm cancelling my subscription to this news letter. Ain't nobody got time for that!
It's not like I stood in the kitchen for 72 hours, sleep deprived and covered in my own filth! You just have to prepare the mushroom mixture and let the flavours meld, and get the pastry dough properly rested, and then there's a process of preparations and then refrigerations in the several hours prior to cooking.0 -
... but it was better than sex on mescaline.)
There is no food on this planet that is better than sex while on mescaline.
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If it's less greasy, it has less fat, which means it's probably just a better cut of meat than what you normally buy (ground chuck vs. filet mignon, for example).
The calories should be the same.
If it's got less fat and the cut is better, likely, the calories are NOT the same, as less fat usually means less calories (unless it's a product where sugar is added to compensate for taste.)
The same cut from the grocery store is going to have the same calories as the same cut from his friend's cow. THAT was my point.
It's ground. There is no "cut." Obviously there is lass fat though...is my point.
Send it to a lab for testing. Otherwise, use the *fake beef listing0 -
"The National Cattlemen's Beef Association, which says it supports all forms of beef production, echoes this much-ado-about-not-much theme. Shalene McNeill, who has a Ph.D. in human nutrition and is executive director for human nutrition research at the association, acknowledges that "if you feed (cows) grass, you can slightly increase the omega-3 content, but if you look at it in terms of a whole diet, it's not a significant advantage to human health."
Speaking as a member of the National Cattlemen's Beef Association, they're full of **** on this point. Keep in mind that the overwhelming majority of their members have a very, very big dog in this hunt and are fully plugged into the CAFO (concentrated animal feeding operation) model.0 -
It's not like I stood in the kitchen for 72 hours, sleep deprived and covered in my own filth! You just have to prepare the mushroom mixture and let the flavours meld, and get the pastry dough properly rested, and then there's a process of preparations and then refrigerations in the several hours prior to cooking.
Ok, I'll cut you a little slack. :laugh:
Disclaimer: I spent nearly five hours for my husband's birthday dinner/cake between prep and cook time.Sometimes it's worth it for something special. However, I stand by my claim about sex on mescaline. :smokin:0 -
Are you referring to grass fed vs. corn or grain fed or even grain finished? Yes, there's a difference in nutrition, but I don't know about calerie count. Grass fed is far superior.0
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Did a Google image search for pretentious cow, hoping to find a funny gif that would reflect my amusement at this thread. Alas, there was none.
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I'm just really stoked they're bringing back those, "Where's the beef?" t-shirts.0
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I'm pretty sure that all beef comes from cows.
According to my brother's girlfriend, she prefers cow bacon to pig bacon. :noway:
True story, my parent's bought a half cow and a pig from the butcher and she asked if the bacon was from the cow or pig.
Well, technically cows do have fatty belly cuts, which is where bacon comes from on a pig (pork belly) - so there is such thing as beef bacon.
http://www.beefbacon.net/0 -
Real cows say moo, grocery store cows say μ.The stuff at the grocery store isn't real beef??
What if I don't know anyone with a cow???
haha, I laughed at that way more than I should've0 -
I'm pretty sure that all beef comes from cows.
According to my brother's girlfriend, she prefers cow bacon to pig bacon. :noway:
True story, my parent's bought a half cow and a pig from the butcher and she asked if the bacon was from the cow or pig.
Well, technically cows do have fatty belly cuts, which is where bacon comes from on a pig (pork belly) - so there is such thing as beef bacon.
Technically, bacon is smoked, cured, pork belly. But people call a lot of things bacon - beef, venison, turkey, smoked jowls, etc. You can even get uncured 'bacon', but technically, that's not bacon.0 -
All meat of every kind is processed. If it wasn't, the animals would kick you as you gnaw on them.
This is hilarious!!0 -
Literally LOL.... Thank you0 -
OP....I hope you are finding humor in this thread. It's funny. I hope you see why you got the reaction you got. not sure your intention but you came of as pretentious. You could of worded your question so many ways and you chose to call the beef you got from a friend *real as if grocery store beef is fake, and somehow bad for you. not to mention calling food from the store crap. I hope you continue your journey toward health.0
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OP....I hope you are finding humor in this thread. It's funny. I hope you see why you got the reaction you got. not sure your intention but you came of as pretentious. You could of worded your question so many ways and you chose to call the beef you got from a friend *real as if grocery store beef is fake, and somehow bad for you. not to mention calling food from the store crap. I hope you continue your journey toward health.
While I agree the wording could be better on the OP, I didn't find it pretentious. It was pretty obvious what was meant and she's as entitled to her opinion as all the "funny" people. But then I happen to also think a lot of beef in supermarkets is crap. Added steroids, hormones, antibotics, poor feed. That all is pretty crappy IMO.0 -
While I agree the wording could be better on the OP, I didn't find it pretentious. It was pretty obvious what was meant and she's as entitled to her opinion as all the "funny" people. But then I happen to also think a lot of beef in supermarkets is crap. Added steroids, hormones, antibotics, poor feed. That all is pretty crappy IMO.
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But then I happen to also think a lot of beef in supermarkets is crap. Added steroids, hormones, antibotics, poor feed. That all is pretty crappy IMO.OP....I hope you are finding humor in this thread. It's funny. I hope you see why you got the reaction you got. not sure your intention but you came of as pretentious. You could of worded your question so many ways and you chose to call the beef you got from a friend *real as if grocery store beef is fake, and somehow bad for you. not to mention calling food from the store crap. I hope you continue your journey toward health.
Um.......no.
It's no different than the 1/2 beef I get every year from the farm.0 -
I'm just really stoked they're bringing back those, "Where's the beef?" t-shirts.
In for t-shirts!!0 -
But then I happen to also think a lot of beef in supermarkets is crap. Added steroids, hormones, antibotics, poor feed. That all is pretty crappy IMO.OP....I hope you are finding humor in this thread. It's funny. I hope you see why you got the reaction you got. not sure your intention but you came of as pretentious. You could of worded your question so many ways and you chose to call the beef you got from a friend *real as if grocery store beef is fake, and somehow bad for you. not to mention calling food from the store crap. I hope you continue your journey toward health.
Um.......no.
It's no different than the 1/2 beef I get every year from the farm.
I didn't say it was the ONLY crappy beef.0 -
But then I happen to also think a lot of beef in supermarkets is crap. Added steroids, hormones, antibotics, poor feed. That all is pretty crappy IMO.OP....I hope you are finding humor in this thread. It's funny. I hope you see why you got the reaction you got. not sure your intention but you came of as pretentious. You could of worded your question so many ways and you chose to call the beef you got from a friend *real as if grocery store beef is fake, and somehow bad for you. not to mention calling food from the store crap. I hope you continue your journey toward health.
Um.......no.
It's no different than the 1/2 beef I get every year from the farm.
I didn't say it was the ONLY crappy beef.
So it's all crappy? Cuz it's all the same.0 -
But then I happen to also think a lot of beef in supermarkets is crap. Added steroids, hormones, antibotics, poor feed. That all is pretty crappy IMO.OP....I hope you are finding humor in this thread. It's funny. I hope you see why you got the reaction you got. not sure your intention but you came of as pretentious. You could of worded your question so many ways and you chose to call the beef you got from a friend *real as if grocery store beef is fake, and somehow bad for you. not to mention calling food from the store crap. I hope you continue your journey toward health.
Um.......no.
It's no different than the 1/2 beef I get every year from the farm.
I didn't say it was the ONLY crappy beef.
So it's all crappy? Cuz it's all the same.
Not all ground beef is the same. As others posted, it depends on the cut that is ground up. Also, I noticed a huge difference when I had to buy "tube meat" compared to the ground beef I normally get from the butcher shop. Now maybe if you make a really good meatloaf with lots of seasoning, you *might* not notice the difference, but for spaghetti or burgers or tacos....I notice.0
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