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<blockquote data-quote="Workinonit Farm" data-source="post: 757985" data-attributes="member: 839"><p>This thread has made for some interesting reading. What a coincidence.</p><p></p><p>Just last weekend, in Saturday's edition of The Wall Street Journal, there was an article about this very same guy and his search for the best steak. It was in the Wine and Food section.</p><p></p><p>For this author to be so supposedly knowledgeable about raising cattle, he sure doesn't show it it the full page section I read. Apparently what goes to the feedlots are cows. And according to the article the reason for bad steaks is the fault of the farmer/rancher...."A steak can be ruined by many things-a noxious weed,a butcher who misunderstands the art of aging-but it is most often ruined by the farmer or rancher who doesn't know that a grass-fed steak only tastes good when the cow it comes from is fat. Getting cows fat is simple in a feedlot. On grass it may as well require a PhD."</p><p></p><p>I did, however, find it to be an interesting read and somewhat educational for those folks who have no clue as to what is involved in raising beef.</p><p></p><p>"The most important question to ask is age at slaughter. For flavor reasons, be wary of steak from a cow younger than 20 months. Ask how much the cow weighed when it was slaughtered, because any cow weighing less than 1,000 pounds is almost always too lean to be delicious. Be wary of "Continental" breeds, such as Charolais or Limousine, which do very well in feedlots and terribly on grass. Look for British breeds like Hereford, Galloway and Angus. And if you can find grass-fed Wagyu, buy it."</p><p></p><p>I do agree with MO_cows, I think it could be a good thing for the beef industry overall.</p><p></p><p>Katherine</p></blockquote><p></p>
[QUOTE="Workinonit Farm, post: 757985, member: 839"] This thread has made for some interesting reading. What a coincidence. Just last weekend, in Saturday's edition of The Wall Street Journal, there was an article about this very same guy and his search for the best steak. It was in the Wine and Food section. For this author to be so supposedly knowledgeable about raising cattle, he sure doesn't show it it the full page section I read. Apparently what goes to the feedlots are cows. And according to the article the reason for bad steaks is the fault of the farmer/rancher...."A steak can be ruined by many things-a noxious weed,a butcher who misunderstands the art of aging-but it is most often ruined by the farmer or rancher who doesn't know that a grass-fed steak only tastes good when the cow it comes from is fat. Getting cows fat is simple in a feedlot. On grass it may as well require a PhD." I did, however, find it to be an interesting read and somewhat educational for those folks who have no clue as to what is involved in raising beef. "The most important question to ask is age at slaughter. For flavor reasons, be wary of steak from a cow younger than 20 months. Ask how much the cow weighed when it was slaughtered, because any cow weighing less than 1,000 pounds is almost always too lean to be delicious. Be wary of "Continental" breeds, such as Charolais or Limousine, which do very well in feedlots and terribly on grass. Look for British breeds like Hereford, Galloway and Angus. And if you can find grass-fed Wagyu, buy it." I do agree with MO_cows, I think it could be a good thing for the beef industry overall. Katherine [/QUOTE]
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