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Posted: 1/20/2013 5:10:37 PM EDT
[#1]
Beer? Or beef?
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Posted: 1/20/2013 5:13:51 PM EDT
[#2]
If you're looking for filet mignon from a can of Budweiser; then yes... disappointment awaits you.
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Posted: 1/20/2013 5:14:06 PM EDT
[#3]
Quoted:
Beer? Or beef? Nice catch. Beef |
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Posted: 1/20/2013 5:15:11 PM EDT
[#4]
Quoted:
If you're looking for filet mignon from a can of Budweiser; then yes... disappointment awaits you. After spending a lot of time in Germany, almost all US beef doesn't cut it for me |
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Posted: 1/20/2013 5:15:37 PM EDT
[#5]
Oh, hell. I was all fired up to talk about beer and OP is talking about cows.
 edit: But tell us about the German beer!
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Posted: 1/20/2013 5:16:23 PM EDT
[#6]
It doesn't. You are doing a little something most folks call "bragging". It's usually done one of two ways, First, by making effusive, perhaps even exaggerated positive claims about yourself, or something you own, or, second, by criticizing, fairly or not, others, or their property.
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Posted: 1/20/2013 5:16:42 PM EDT
[#7]
That's all most people have ever had. They don't know any better.
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Posted: 1/20/2013 5:17:04 PM EDT
[#8]
I've been buying a 1/2 cow from a friend who raises cattle for the last couple of years and you're right, there is no comparing it to store bought beef. He keeps them in a feed lot for 3-4 weeks prior to having them processed and it is unbelievable. I don't have a problem with store bought beer though, I'm enjoying some of it right now.
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Posted: 1/20/2013 5:17:27 PM EDT
[#9]
Lol, I figured u didn't mean beer. However most BMC store bought shit tastes bad too.
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Posted: 1/20/2013 5:18:22 PM EDT
[#10]
I had grass fed beef once.... it truly tasted like grass... bitter.... it was
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Posted: 1/20/2013 5:18:28 PM EDT
[#11]
They used to all be corn fed and finished, now corn is to costly because of corn gas. Now they feed them god knows what. Working in hotel kitchens in the 80's and 90's I saw great beef, have not seen any really good beef in many years-commercial or retail.
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Posted: 1/20/2013 5:18:42 PM EDT
[#12]
Restaurants, high end markets and butchers get the best meat. Soccer moms shopping at Albertsons don't shell out the money for quality.
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Posted: 1/20/2013 5:18:55 PM EDT
[#13]
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat.
You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. |
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Posted: 1/20/2013 5:19:39 PM EDT
[#14]
Quoted:
It doesn't. You are doing a little something most folks call "bragging". It's usually done one of two ways, First, by making effusive, perhaps even exaggerated positive claims about yourself, or something you own, or, second, by criticizing, fairly or not, others, or their property. Or I'm interested in the difference. There is a very noticeable difference in flavor. Is it the aging process? They age the beef for weeks when we take it for processing Is it the diet? How does diet affect the meat? Is it the lack of hormones? Idk. |
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Posted: 1/20/2013 5:20:46 PM EDT
[#15]
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. I hadn't considered that. I know it to be true of deer. |
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Posted: 1/20/2013 5:21:50 PM EDT
[#16]
buffalo is similar in flavor to grass only beef but yes and lamb is worse
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Posted: 1/20/2013 5:33:18 PM EDT
[#17]
I don't trust a man's opinion on steak when he picks tenderloin
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Posted: 1/20/2013 5:34:31 PM EDT
[#18]
Say what you want about CT, but it's not a bunch of city people. State was full of country folk that knew their shit and carried.
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Posted: 1/20/2013 5:36:42 PM EDT
[#19]
Quoted:
I don't trust a man's opinion on steak when he picks tenderloin I dont trust people who opine about animal agriculture who have zero experience. Much stupid in this thread. Much. |
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Posted: 1/20/2013 5:41:11 PM EDT
[#20]
 Quoted:
Restaurants, high end markets and butchers get the best meat. Soccer moms shopping at Albertsons don't shell out the money for quality. Plus 1. We raise our own beef. Buy a bunch of steers. Grass fed most of the summer with grain added. Slaughter a couple for our own use and sell the rest. (10 to 20 head on 160 acres.) |
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Posted: 1/20/2013 5:42:09 PM EDT
[#21]
Quoted:
Quoted:
I don't trust a man's opinion on steak when he picks tenderloin I dont trust people who opine about animal agriculture who have zero experience. Much stupid in this thread. Much. Educate us. 
I really want to know what then difference is. Could it simply be that store bought beef comes from less healthy cows? |
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Posted: 1/20/2013 5:46:27 PM EDT
[#22]
I notice you said most. Every once and a while the sun shines on a dog's ass and you get a real fine cut of steak that gets through the gauntlet.
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Posted: 1/20/2013 6:04:02 PM EDT
[#23]
Quoted:
They used to all be corn fed and finished, now corn is to costly because of corn gas. Now they feed them god knows what. Working in hotel kitchens in the 80's and 90's I saw great beef, have not seen any really good beef in many years-commercial or retail. Must be the candy |
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Posted: 1/20/2013 6:11:48 PM EDT
[#24]
Quoted:
Quoted:
They used to all be corn fed and finished, now corn is to costly because of corn gas. Now they feed them god knows what. Working in hotel kitchens in the 80's and 90's I saw great beef, have not seen any really good beef in many years-commercial or retail. Must be the candy Yep garbage in, garbage out. 
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Posted: 1/20/2013 6:13:48 PM EDT
[#25]
OP: where was the "store bought" meat purchased? WalMart meat is horrible.
There are a lot of variables here. For example, old dairy cows can be slaughtered and sold for beef. Probably the worst beef available. |
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Posted: 1/20/2013 6:17:40 PM EDT
[#26]
Try beef from any of the Mexican meat markets and you will think Wal Mart beef is superb.
Some of the places are absolutely disgusting. Hanging beef, sans refrigeration with flies laying eggs on it. And they don't care until the maggots emerge. |
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Posted: 1/20/2013 6:18:28 PM EDT
[#27]
Grain fed/finished beef tastes different because it is grain fed/finished. Plain and simple. You like it or you don't when compared to grass fed. Personally I feel that grass fed is dry and rangy tasting. It makes great burger though....nice and lean.
Grain fed and grass fed can have hormones in them. While it is more prevalent in feedyards, it is not exclusive. I have been a part of multiple taste tests with grain fed animals with or without hormones(most recently zillmax) and flavor is rarely brought up. The only complaint I have ever had is that there can be some toughness. Hormones are all about "gain". Maximize those days on feed. Shit beef is shit beef I don't care what it is fed. Genetics are the key and have a major influence on how an animal grades. Comparing filets isn't really a fair contest. Put a grass fed sirloin against grain fed sirloin and its not even a competition. Once in a while we have bunk shy animals that we turn out on grass. The end result is a couple filets and hundreds of lbs of grind. Modern packing plants are fully aware of effects of stress on animals at slaughter. I have spent time in a knock box or two and generally speaking, they don't see it coming. The flow of air is managed so they can't smell it, they are isolated at the end and the piston is placed against their forehead. Quick, painless and stress free. Keep in mind that these animals have spent at least the last 6 months of their lives walking in and out of squeeze chutes and being handled. It's just another day for them. Anyway, take grass fed and grain fed for what they are: two variations on a great meat. |
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Posted: 1/20/2013 6:20:13 PM EDT
[#28]
Beef snobs.
Just wish we could still get good horse meat. 
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Posted: 1/20/2013 6:20:37 PM EDT
[#29]
Quoted:
It doesn't. You are doing a little something most folks call "bragging". It's usually done one of two ways, First, by making effusive, perhaps even exaggerated positive claims about yourself, or something you own, or, second, by criticizing, fairly or not, others, or their property. Actually you're quite wrong. You see, it all has to do with grade and most of what you get in a "store" is crap. I'll assume you have google and can figure the rest out. |
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Posted: 1/20/2013 6:22:08 PM EDT
[#30]
Quoted:
It doesn't. You are doing a little something most folks call "bragging". It's usually done one of two ways, First, by making effusive, perhaps even exaggerated positive claims about yourself, or something you own, or, second, by criticizing, fairly or not, others, or their property. Yup. |
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Posted: 1/20/2013 6:22:38 PM EDT
[#31]
Quoted:
Quoted:
It doesn't. You are doing a little something most folks call "bragging". It's usually done one of two ways, First, by making effusive, perhaps even exaggerated positive claims about yourself, or something you own, or, second, by criticizing, fairly or not, others, or their property. Actually you're quite wrong. You see, it all has to do with grade and most of what you get in a "store" is crap. I'll assume you have google and can figure the rest out. Shhh, those that don't get to eat fresh cattle don't need to know the truth. |
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Posted: 1/20/2013 6:23:05 PM EDT
[#32]
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. Cattle are not stressed in a slaughterhouse. Do you think they tell them scary stories, make them do really hard math problems, make them watch videos of their mothers banging the next bull that walks up? And....Your ETA is ridiculous. |
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Posted: 1/20/2013 6:23:39 PM EDT
[#33]
Still, nothing beats a steer that was raised for stock shows.
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Posted: 1/20/2013 6:24:30 PM EDT
[#34]
Quoted:
Still, nothing beats a steer that was raised for stock shows. I like beefalo. |
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Posted: 1/20/2013 6:39:04 PM EDT
[#35]
Quoted:
Still, nothing beats a steer that was raised for stock shows. Some of the shit they feed them now leaves an odd flavor. They can also get a little too far past optimum maturity. The feedlots and packers have figured this shit out. 16-20 months is pretty much the sweet spot. That's the problem that grassfed is having. The animals are getting too mature before they hit the "sweet spot" of maturity. That's when genetics really comes into play. When you're only putting on 1.5#/day, it really hurts the finish. You need over 1.8 to grade well. |
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Posted: 1/20/2013 6:42:01 PM EDT
[#36]
Quoted:
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. Cattle are not stressed in a slaughterhouse. Do you think they tell them scary stories, make them do really hard math problems, make them watch videos of their mothers banging the next bull that walks up? And....Your ETA is ridiculous. My ETA is ridiculous? Support that. Cattle aren't stressed in a commercial slaughterhouse? I was raised in country where you killed you're own animals and sold the highest quality stuff to your neighbors. |
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Posted: 1/20/2013 6:44:36 PM EDT
[#37]
Quoted:
Quoted:
Still, nothing beats a steer that was raised for stock shows. Some of the shit they feed them now leaves an odd flavor. They can also get a little too far past optimum maturity. The feedlots and packers have figured this shit out. 16-20 months is pretty much the sweet spot. That's the problem that grassfed is having. The animals are getting too mature before they hit the "sweet spot" of maturity. That's when genetics really comes into play. When you're only putting on 1.5#/day, it really hurts the finish. You need over 1.8 to grade well. I'm sorry, but if you folks in Nebraska think that just because I'm from CT I don't know farmland you're dead wrong. You've never been there I imagine? Let me tell you I've been to Nebraska. |
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Posted: 1/20/2013 6:47:09 PM EDT
[#38]
Quoted:
Quoted:
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. Cattle are not stressed in a slaughterhouse. Do you think they tell them scary stories, make them do really hard math problems, make them watch videos of their mothers banging the next bull that walks up? And....Your ETA is ridiculous. My ETA is ridiculous? Support that. Cattle aren't stressed in a commercial slaughterhouse? I was raised in country where you killed you're own animals and sold the highest quality stuff to your neighbors. Do you have any idea how modern slaughter facilities work? Patting them on the head and scratching them under the chin doesn't make any difference. Quality of feed+maturity+adequate genetics=quality beef. |
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Posted: 1/20/2013 6:50:39 PM EDT
[#39]
It's pumped with a bunch of preservatives and sealed so it presents a nice pretty picture to the consumer.
I'd compare it to why Washington Apples taste like shit now. They kept genetically modifying the apples so they would be a pristine Washington Red but now they taste like absolute shit. |
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Posted: 1/20/2013 6:50:54 PM EDT
[#40]
Quoted:
Quoted:
Quoted:
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. Cattle are not stressed in a slaughterhouse. Do you think they tell them scary stories, make them do really hard math problems, make them watch videos of their mothers banging the next bull that walks up? And....Your ETA is ridiculous. My ETA is ridiculous? Support that. Cattle aren't stressed in a commercial slaughterhouse? I was raised in country where you killed you're own animals and sold the highest quality stuff to your neighbors. Do you have any idea how modern slaughter facilities work? Patting them on the head and scratching them under the chin doesn't make any difference. Quality of feed+maturity+adequate genetics=quality beef. Okay. You're right. |
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Posted: 1/20/2013 6:53:31 PM EDT
[#41]
Quoted:
Quoted:
Quoted:
Still, nothing beats a steer that was raised for stock shows. Some of the shit they feed them now leaves an odd flavor. They can also get a little too far past optimum maturity. The feedlots and packers have figured this shit out. 16-20 months is pretty much the sweet spot. That's the problem that grassfed is having. The animals are getting too mature before they hit the "sweet spot" of maturity. That's when genetics really comes into play. When you're only putting on 1.5#/day, it really hurts the finish. You need over 1.8 to grade well. I'm sorry, but if you folks in Nebraska think that just because I'm from CT I don't know farmland you're dead wrong. You've never been there I imagine? Let me tell you I've been to Nebraska. I've been in pastures with more cattle in them than your state has.....TOTAL. Listen, I'm not trying to be argumentative, but this is what I do. I went to college for it, I have worked on large ranches and 100,000 head feedlots. I own a custom grazing business where I take young calves and put weight and age on them so they can hit the feedlots and finish when they are at the right maturity. It's all about science. |
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Posted: 1/20/2013 6:54:13 PM EDT
[#42]
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. Cattle are not stressed in a slaughterhouse. Do you think they tell them scary stories, make them do really hard math problems, make them watch videos of their mothers banging the next bull that walks up? And....Your ETA is ridiculous. My ETA is ridiculous? Support that. Cattle aren't stressed in a commercial slaughterhouse? I was raised in country where you killed you're own animals and sold the highest quality stuff to your neighbors. Do you have any idea how modern slaughter facilities work? Patting them on the head and scratching them under the chin doesn't make any difference. Quality of feed+maturity+adequate genetics=quality beef. Okay. You're right. You're right. I am. |
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Posted: 1/20/2013 6:55:09 PM EDT
[#43]
Dunno. Never had anything but store bought that I can remember.
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Posted: 1/20/2013 7:03:00 PM EDT
[#44]
Meh, i dont buy that BS arguement.
I've had plenty of some pretty funky beef that was "straight from the farm". I buy most of my meat from Costco and Whole Foods and am rarely disappointed. YMMV. |
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Posted: 1/20/2013 7:10:52 PM EDT
[#45]
I think our OP is going to pharmacy school, so I am sure he knows there are all sorts of Federal regs and definitions for certain things. There was a big dust up about a year or two ago about how TacoBell and Mickey Dee's defined "beef". IIRC, TacoBell's definition meant any part of a cow, so lips to udders to assholes.
Mickey Dee's had their own "pink slime" controversy. But, to really answer the OP's question I will have to poke around on YouTube to see if I can find the video of that oriental gal on NBC. She did a show on how meat gets processed. It is literally washed in ammonia. |
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Posted: 1/20/2013 7:11:10 PM EDT
[#46]
Quoted:
When animals are stressed (like in a slaughterhouse) they experience an "adrenaline dump" that effects the tenderness of the muscles. Essentially, they're all stressed out and their muscles (the meat) are ready for flight or fight, full of adrenaline. The less stress an animal is in when it dies, the better (more tender) the meat. You can tell stressed meat because its significantly darker then less stressed meat. ETA: the farms in CT where I grew up sold some of the most tender, wonderful, red steaks you could imagine. The farmer had pretty much walked up, held the cows head in his hands, and then put a bullet in its brain. Compare that to an industrial slaughterhouse. I still get some of my meat from those farms through a good butcher.  I'd go straight to the source, but I have nowhere to freeze a 1/2 of a cow right now
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Posted: 1/20/2013 7:13:25 PM EDT
[#47]
Quoted:
I think our OP is going to pharmacy school, so I am sure he knows there are all sorts of Federal regs and definitions for certain things. There was a big dust up about a year or two ago about how TacoBell and Mickey Dee's defined "beef". IIRC, TacoBell's definition meant any part of a cow, so lips to udders to assholes. Mickey Dee's had their own "pink slime" controversy. But, to really answer the OP's question I will have to poke around on YouTube to see if I can find the video of that oriental gal on NBC. She did a show on how meat gets processed. It is literally washed in ammonia. No it's not. |
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Posted: 1/20/2013 7:16:30 PM EDT
[#48]
A lot of store bought meat has water added. Also has dye added to make it pretty and red.
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Posted: 1/20/2013 7:16:30 PM EDT
[#49]
Quoted:
Quoted:
It doesn't. You are doing a little something most folks call "bragging". It's usually done one of two ways, First, by making effusive, perhaps even exaggerated positive claims about yourself, or something you own, or, second, by criticizing, fairly or not, others, or their property. Or I'm interested in the difference. There is a very noticeable difference in flavor. Is it the aging process? They age the beef for weeks when we take it for processing Is it the diet? How does diet affect the meat? Is it the lack of hormones? Idk. It is indeed the aging process. Which doesn't happen with most store bought meat. meat should be hung cold for a couple of weeks at least. The beef at the store is slaughtered, cut up and wrapped all in the same day. DIet makes a difference, but aging it is the key. PLus you are eating all kinds of crap when you buy from the store. Steroids, antibiotics etc. |
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Posted: 1/20/2013 7:18:22 PM EDT
[#50]
Drones have no character, in bovine as well as humans.
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