Smaller sized cattle are more efficient grazers and could benefit the future of beef production in the USA, via The Atlantic.
Posts Categorized: Beef
Making English meat pies and the history of them from Egypt, Greece, Rome, to the UK, via Feast.
Buffalo meat is growing in popularity and the number of farmers are increasing. How buffalo and bison are different than cattle, via NYT.
I’ve always wanted to like 100%-grass-fed beef, but it always made me a little sad. With the first bite, there’s promise but I always find it ultimately lacking the flavor and succulence of beef finished on grain. Having bought in wholly to Michael Pollan’s argument in favor of the natural elegance of beef grown on green grass and clover, being devoted to people who farm for a living the best way they can and wanting to support them, and simply liking eating food raised near my home, I so wanted beef that wasn’t grown wading in CAFO waste, slaughtered en masse, and packaged in plastic and Styrofoam before it reached the grocers, that I held out hope. But ultimately I couldn’t justify paying so much more for it. I’d all but given up when I Read On »
Photos by Donna [I’m on a blog break from 5/17 through 5/31, so I’m putting up favorite food posts from the archives.] It began with pickles. I’d bought a quart of small cukes to pickle with tarragon but I wasn’t thinking as I made the brine. I wanted some spice in there so I added black peppercorns. Then, here is the not thinking part, I put in a load of coriander seed, then the tarragon, but as I smelled the brine coming up to heat, it was clear that pepper and coriander would completely overpower the tarragon, and simply don’t belong together. So I removed the tarragon. Donna arrived just then and said, “Mmm, smells good in here. Like corned beef.” Having ruined the brine for the pickles (using the standard 5% brine ratio from Read On »