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<blockquote data-quote="3waycross" data-source="post: 708862" data-attributes="member: 6713"><p>I hate to be the one to break this to you but you are <strong>WRONG</strong> I have spent the last 28 years selling beef of every possible grade and kind to the restuarant industry, and I will tell you for a fact it's not all good. You just have to use it the way it was intended. I sell everything from prime dry aged beef to a label called Ranch and Grill that is most likely cut only from older cows. </p><p></p><p>I am not gonna tell anyone that a chef can't wreck a piece of good meat but for the most part people get EXACTLY what they pay for on their plate in a restuarant.</p><p></p><p>Oh and BTW Dun I would be very surprised if the percentage of Dry age beef sold in this country is more than 1 tenth of 1 percentl</p><p>It's virtually ALL wet aged, and that is not necessarily a bad thing it is in many ways safer than dry age and not more disgusting to look at. I will say though when you crack that cyrovac open on a Top Sirloin that has 60 days on it yer gonna take a step backward, however the smell dissapates in a few minutes and it's all good. and also a large percentage of what you get at Wal Mart, especially, is enhanced. Mostly just with a type of saline solution.</p><p></p><p>The american consumer talks a good game when it comes to wanting to eat right but when they count up the food budget they eat what's feasible, and affordable. What cracks me up is when someone goes to a Texas Roadhouse or similar chain steakhouse and expects to be fed a dry aged prime steak for $14.95. I have a news flash for al ya'll that steak doesn't exist. If that's what you want be prepared to pay $50 for it and by golly you better not try to order it well done cuz the high end places will laugh at you when you ask for it that way.</p><p></p><p>Well that's my rant for the day and one other thing, I agree, I think options is just lookin for a fight, or is an undercover PETA operative trying to stir the shyt.</p></blockquote><p></p>
[QUOTE="3waycross, post: 708862, member: 6713"] I hate to be the one to break this to you but you are [b]WRONG[/b] I have spent the last 28 years selling beef of every possible grade and kind to the restuarant industry, and I will tell you for a fact it's not all good. You just have to use it the way it was intended. I sell everything from prime dry aged beef to a label called Ranch and Grill that is most likely cut only from older cows. I am not gonna tell anyone that a chef can't wreck a piece of good meat but for the most part people get EXACTLY what they pay for on their plate in a restuarant. Oh and BTW Dun I would be very surprised if the percentage of Dry age beef sold in this country is more than 1 tenth of 1 percentl It's virtually ALL wet aged, and that is not necessarily a bad thing it is in many ways safer than dry age and not more disgusting to look at. I will say though when you crack that cyrovac open on a Top Sirloin that has 60 days on it yer gonna take a step backward, however the smell dissapates in a few minutes and it's all good. and also a large percentage of what you get at Wal Mart, especially, is enhanced. Mostly just with a type of saline solution. The american consumer talks a good game when it comes to wanting to eat right but when they count up the food budget they eat what's feasible, and affordable. What cracks me up is when someone goes to a Texas Roadhouse or similar chain steakhouse and expects to be fed a dry aged prime steak for $14.95. I have a news flash for al ya'll that steak doesn't exist. If that's what you want be prepared to pay $50 for it and by golly you better not try to order it well done cuz the high end places will laugh at you when you ask for it that way. Well that's my rant for the day and one other thing, I agree, I think options is just lookin for a fight, or is an undercover PETA operative trying to stir the shyt. [/QUOTE]
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