That's what over here we would call 'conventional' as compared with 'industrial' hence wondering what 'unconventional' would be. Daily yoga classes perhaps? (sorry in a surreal mood tonight)
Burned some charcoal tonight in the snow and grilled a nice strip loin. When I brought the cooked steak into the house SWMBO said "That smells like summer!"
Industrial is the rule here so hence the different perspective. Ironically when I tried beef from Argentina (always grass fed) when in the Caribbean it was soaked in some horrifying spice/tenderizer.
Pretty much all the local beef here is grass fed. The beef that comes through the Chicago stockyards is of course mostly grain finished. There are folks who do not like the taste of all grass fed beef.
Of course most of my meat is grass fed lamb. Although I do sometimes bring in T-bone steaks for my crews' lunch. No problem doing hardwood grilling just from the wood shop scraps.
But with the ground beef haul, there just might be hamburgers on the shop grille this week.
Of course most of my meat is grass fed lamb. Although I do sometimes bring in T-bone steaks for my crews' lunch. No problem doing hardwood grilling just from the wood shop scraps.
But with the ground beef haul, there just might be hamburgers on the shop grille this week.
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That one is black ash, not the best wood for food contact but it's a keeper so I can monitor how it keeps. The chopsticks are Bolivian rosewood.
Funny thing happened on my way to getting hungry this morning. On my way back from the job site and by the magic of one button and voice command, I had a pizza ready when I got there 15 minutes later. And yes, it is that pizza I talked about a while ago. $33 for one 14” pie. Two slices out of 10 is all this boy can handle. I am still licking my fingers.
Speaking of beef, my family wanted to try some A5 Wagyu to see what all of the fuss was about. I’ve had it in Japan several times but mostly as shabu-shabu. In 1988 I had a teppanyaki diner where the meat was not as marbled with fat and it was wonderful, 20yr. later a 12oz steak cooked mid-rare gave me a horrific indigestion.
We cooked this in the currently popular mode of small oblong slices seared on four sides. About 4oz is all I can take and frankly I do not see the appeal. Fat tastes like fat not meat IMHO.
We cooked this in the currently popular mode of small oblong slices seared on four sides. About 4oz is all I can take and frankly I do not see the appeal. Fat tastes like fat not meat IMHO.
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I used to love the fat from a good prime rib, even used to eat my wife’s fat she’d cut off......now, my insides just ain’t what they used to be!
But at a hundred bucks a lb I think I’d manage to clean my plate.😛
But at a hundred bucks a lb I think I’d manage to clean my plate.😛
But isn't that the result of feeding more grain than grass?
I tried all grass fed beef and it's much leaner.
