The food thread

[Cal Weldon]

That's why I grind my own.
Cheers.

[billshurv]

Originally Posted by scott wurcer

I meant what I have said before 100% grass fed no grain finishing,

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)

[nezbleu]

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!"

[scott wurcer]

Originally Posted by billshurv

That's what over here we would call 'conventional' as compared with 'industrial' hence wondering what 'unconventional' would be.

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.

[simon7000]

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.

[nezbleu]

Originally Posted by billshurv

I'm sorry, I read that and starting wondering about 'unconventional raising'.

Home schooled? Non-binary gendered?