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Post by aviator on Jun 25, 2007 19:25:57 GMT -5
I have heard from many that local farmers will sell you real corn fed fattened beef. Is this true, where does one find such. We are new to Chatt and would like to find a source.
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Post by stray on Jun 25, 2007 20:01:28 GMT -5
Corn fed beef sucks ass compared to grass fed beef.
Cows were never genetially meant to gorge on corn. Fattening them on corn fucks up the nutrient properties of the beef and the fat layers.
Head to some organic place and try some grass fed beef and you'll taste the different. (Nutrition World on Brainerd Road has a meat section with 'Bert's Beef' (grass fed beef from Ft. Payne AL.) It is GOOD STUFF.)
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Homebrew Dave
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Post by Homebrew Dave on Jun 25, 2007 20:09:55 GMT -5
Amen. What Stray said. The best beef is grass fed...much more flavorful and better for you. Cows evolved to eat grass. That's why they have 4 stomachs.
Dave
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Post by xterragirl on Jun 25, 2007 20:19:23 GMT -5
And BTW, Nutrition World has or is moving up on Lee Highway, across from the center where Sportsman's Warehouse is located. They are in the building that used to be painted up to look like a piano.
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Post by aviator on Jun 25, 2007 20:19:29 GMT -5
So where does one buy the best beef?
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Post by Justin Thyme on Jun 25, 2007 21:17:21 GMT -5
Drive around until you find a farm with cattle on it and a sign out front advertising the breed of cattle that is being raised there. Knock on the door and ask if they will sell you beef on the hoof or if they know who will. When you find someone arrange to buy a new-born calf and allow the cattleman to fatten up the calf for you. He should know a meat packer that will slaughter and butcher the animal for you. Prepare to have an empty freezer or someone to go in on the calf with you.
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Longshot! [ Saint ]
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Post by Longshot! [ Saint ] on Jun 26, 2007 4:40:06 GMT -5
Fresh Market.
Buy anything with 'Hereford' preceding the type of beef cut.
NOTE: Ignore the Price COMPLETELY. You'll understand when you cook it medium-rare later.
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Post by aviator on Jul 14, 2007 16:34:16 GMT -5
Thanks for the pointers guys. I tred the hereford from the fresh market. Not bad, but surely there is better.
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trueblue
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Post by trueblue on Jul 14, 2007 17:29:22 GMT -5
Cattle have a bad tendancy to die after being shipped from the grass field to the stockyards where they are switched to corn. They, as Stray said, are not made for corn alone. As for good steaks, I have had good luck at Red Bank Meats and Treats on Dayton Blvd. He has fair prices, and the steaks have always been tender. He has also butchered deer for me and it was the best handling of the deer that I have had.
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TNBear
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Post by TNBear on Jul 14, 2007 19:21:31 GMT -5
I heartily agree, Steve at Red Bank Meats has great steaks. I have no idea where he gets them or how they have been fed, but the quality is consistant and prices very fair. Try a tri-tip if you want a flavorful cut of beef. I advise cooking it no more that medium rare, preferably on a charcoal or wood grill with some smoke.
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Post by daworm on Jul 16, 2007 9:54:22 GMT -5
Didn't you folks get the memo? Man invented fire! Use it! There is no excuse for eating half raw meat.
(And if you cook it slow, unlike most restaurants, it will still be tender and not shoe leather, in case that's your excuse for eating raw meat.)
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Post by stray on Jul 16, 2007 10:49:38 GMT -5
I like the hot pink.
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Post by Justin Thyme on Jul 16, 2007 11:32:09 GMT -5
(And if you cook it slow, unlike most restaurants, it will still be tender and not shoe leather, in case that's your excuse for eating raw meat.) It depends on if you want a roast or if you want a steak. Slow cooking is for roasts. Steaks are seared to hold in the juices and then brought up to temperature internally fairly fast to finish the cooking. There is a completely different taste between steaks and roasts even when the same cut of meat is being used.
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Post by chiliman on Jul 16, 2007 17:11:18 GMT -5
I once knew a man from Kansas who owned acres and acres of land that a particular kind of grazing grass grew. I don't remember what it was called. While he did not raise cows, he made a comfortable living leasing the land to farmers that valued that certain grass as being prime for raising beef cattle.
Unfortunately I did not get to try a steak.
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TNBear
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Post by TNBear on Jul 16, 2007 20:08:57 GMT -5
I too love the "hot pink". Some cuts of beef just are not cut out for slow cooking. Some cuts of beef are not cut out for fast cooking. I can prepare a wonderfully tender brisket in the pressure cooker or in a pot. however I would not treat a ribeye that way. Nor would I grill shortribs, so tender and tasty braised to well done/falling off the bone. But I don't think a flank steak would survive that treatment
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Longshot! [ Saint ]
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Post by Longshot! [ Saint ] on Jul 29, 2007 2:05:05 GMT -5
...Man also printed money. Spend it on better cuts of meat, instead of burning cheap-shit up.
I, too, was a Cheap Meat Burner. I haven't touched 'Dale's Sauce' in years. Not coincidentally, about the time I started cooking meat with flavor and not hiding it with fire and sauces.
A-1 is for leftover Philly Sammiches and scrambled eggs now. (Don't ask.)
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Post by stray on Jul 29, 2007 8:42:12 GMT -5
I don't use steak sauces at all...(but I have to admit that the honey mustard the chef made for me down at Porters did accompany a few bites of an excellent prime rib and almost brought tears of joy to my eyes.)
I personally don't care if the cut of beef will be chainsawed from the ass of a Kobe cow or bought down the street at BiLo, it's going to have some Dale's on it in the grilling process.
There's 'hiding the flavor' after it's cooked...and there's using a marinate during the grilling process.
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Post by dirtymc on Jul 29, 2007 10:05:03 GMT -5
I personally don't care if the cut of beef will be chainsawed from the ass of a Kobe cow or bought down the street at BiLo, it's going to have some Dale's on it in the grilling process.
AMEN
I've got 35 of the agrivating bastards here at the house, and still buy meat at Bi Lo.
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Post by stray on Jul 29, 2007 18:09:28 GMT -5
That's called 'Talladega Smoked Beef' and it's quite a delicacy during NASCAR season.
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Post by Justin Thyme on Jul 29, 2007 19:49:44 GMT -5
While not a good practice I don't think anyone has shown that subjecting meat to high levels of carbon monoxide is a health risk to consumers.
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Post by Justin Thyme on Jul 29, 2007 20:08:14 GMT -5
Okay, you do understand why carbon monoxide is lethal when inhaled. Don't you? It attaches its self to red blood cells more readily than oxygen so it starves one for the needed oxygen. I don't recall reading or ever hearing that CO is anymore dangerous than CO2 when ingested and we ingest CO2 in half the beverages we drink.
What CO does for beef is attach itself to the red blood cells in the beef and keeps them from turning grey. It keeps the meat looking fresh longer, but it doesn't prevent spoilage.
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Post by Justin Thyme on Jul 29, 2007 20:51:55 GMT -5
Check the expiration date on the package. That is part of the required labeling in the US. I don't believe that to be the case in Europe.
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Post by Justin Thyme on Jul 29, 2007 21:22:11 GMT -5
I would have no problem with the use of Carbon Monoxide in the meat industry being banned, I just don't see where it is a health concern. You always need to check the label information.
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Post by stray on Jul 29, 2007 21:35:04 GMT -5
What word is this?
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Post by Justin Thyme on Jul 29, 2007 21:38:36 GMT -5
Whatever you want it to be. I'm not picky.
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Homebrew Dave
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Post by Homebrew Dave on Jul 30, 2007 11:11:05 GMT -5
The people who whine about the use of carbon monoxide are the same people who whined about the use of gamma radiation on meat to kill bacteria. They are uneducated fucktards whose objections to the practices have no basis in science. The objections only exist because these people fear anything they don't understand. Rather than attempt to learn and gain that understanding, they would much prefer to remain ignorant and vociferously oppose change. Just because countries in Europe have banned the practice doesn't mean it's a bad practice. Europeans are even more resistant to change than Americans. The French are the worst offenders. There are scientific and technical concepts you can't even discuss using the French language because the words don't exist in French to discuss them. The French have elections periodically to add new words to their language -- and for the most part those elections fail because the French people are so arrogant about their language that they don't permit it to be tainted by outside influences. French Canadians are much more flexible and for that reason it is almost to the point that a Parisian cannot understand the speech of a native of Montreal even though they are both supposedly speaking French.
Dave
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Post by stray on Jul 30, 2007 12:59:12 GMT -5
God forbid we use science... Better we go back to the days where a few infected blankets could wipe out half a civilization!
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Homebrew Dave
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Post by Homebrew Dave on Jul 30, 2007 14:53:54 GMT -5
Hey I bet you didn't know this but it was science that determined DDT and trans fats were harmful. Next time you're praying to your Invisible Sky Wizard, thank him for giving mankind the power of reason to be able to utilize the concept of scientific method and find these things out for you to shun in your ignorance.
Dave
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Post by daworm on Jul 30, 2007 15:04:32 GMT -5
Things like Gamma irradiation were invented to find ways to preserve food without harmful crap like DDT.
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Post by stray on Jul 30, 2007 15:49:07 GMT -5
Yeah...gamma radiation turned a mild-mannered scientist with anger management issues into the goddamned Hulk for fuck's sake...
Hey....maybe if we got Hulk to pedal a giant bicycle that turned a turbine.....
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