Which beef trend is important?
Hello Food Lovers,
I need customer opinons on these trends in the beef industry. If you could look at this website that lists the trends that are occuring in the beef market, that would be awesome. Thanks and much love!
"http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=Butchery_Capstone"
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6 Comments:
knowing where your beef (or any other meat for that matter) is key. breeding, raising, harvesting (slaughtering), and processing are so important. they influence the taste, texture, and most importantly safety. i don't eat beef if i don't know where it came from. and i'll let you in on a secret: no-one knows where most beef is from. from shop n' save to ruth's chris it's all the same. from and un-named feedlot, from and un-named grower to a huge, dirty, and poorly run processing plant.
coolname at 10:43PM on 10/08/08
@mmontini, Everything coolname said plus diet, especially the finishing ration, growing region, age at slaughter, plus gentle handling all the way, including the truckers.
I would take your survey but if you want meaningful results you should ask a representative panel (and exclude people like me who are ITB or closely related businesses or those in market research, marketing etc.).
OliverRanch at 4:27PM on 10/09/08
we're lucky to live an area where you can buy local beef, grass fed is preferred. i try not to eat anything from supermarkets (if possible). commercial beef is treated so poorly, fed on cornsyrup and pesticide laden feed. if you want to know how the poor animals/workers are treated watch "fast food nation".... and see how sad that is.
and flavor wise, grass fed - while not the most tender sometimes - is certainly better tasting. give it a try if you can....
pooch at 9:06PM on 10/09/08
I interviewed Bill Kurtis about his grass-fed beef cattle ranch. It might provide some interesting information!
Hillary
Chew on That
Chew on That at 5:06PM on 10/10/08
I am lucky. I have access to 100% grass fed and finished beef. They never see a kernel of corn their entire life. Thats my ideal, but i still will occasionally have a Kobe or prime, dry aged steak at a highend steak house.
a steers diet is probably the most important aspect to me. nothing else affects the finished product quite as much. put garbage in, get garbage out.....
concreteoatmeal at 10:06PM on 10/10/08
@Coolname - Not entirely true. Local grocers are required to list the country of origin of their meat much like produce. One chain has been selling whole tenderloins for $7.99 lb. A friend bought one and said it was repulsive in flavor and texture. If she had looked closely at the ad, it said "Product of Australia". But apart from that, I agree that even though your beef might have been raised in the US, that's about the only info. you'll get unless you hit the organic section. And still, no guarantees on flavor or tenderness.
Josdean at 11:56AM on 10/14/08