Post by Clive on Sept 10, 2009 3:30:29 GMT -5
"That is exceptionally well marbled. Do you feed them beer and give them daily massages?" You've got to be joking Gene, I have the beer and the massages because I do think it helps the cattle knowing that I'm well looked after!
That's great beef Patti. It makes you hungry just looking at it. My beef looks a little dry but that's because I patted it with kitchen paper before taking the photo. I should have left it shiny as it looks better in your photo and Gene's as well. But it tasted brill.
You are way ahead of us over in the US with your grading systems. In the UK, it's all about lean meat and has been for decades which is why some of the tasteless meat from large European so-called "commercial" breeds has been popular (or forced upon more like). There was a TV program on these breeds recently where they said they were bred as draft animals (i.e. pulling carts in case that needs translation), and so they have little fat and all muscle. I actually gave up eating beef in about 1970 because it was always a disappointment, and didn't start again till I tasted Dexter in 2004. 34 years in the wilderness.
What is happening over here now, which I only hear on the grapevine, is that we are going to grade according to marbling as well in the future, i.e. taking flavour/eating quality into account, so our big buyers, the supermarkets, will be changing their requirements. That's what I've been told. The beef in these pictures would be rejected by our grading systems for the big buyers (at the moment)...amazing isn't it?
That's great beef Patti. It makes you hungry just looking at it. My beef looks a little dry but that's because I patted it with kitchen paper before taking the photo. I should have left it shiny as it looks better in your photo and Gene's as well. But it tasted brill.
You are way ahead of us over in the US with your grading systems. In the UK, it's all about lean meat and has been for decades which is why some of the tasteless meat from large European so-called "commercial" breeds has been popular (or forced upon more like). There was a TV program on these breeds recently where they said they were bred as draft animals (i.e. pulling carts in case that needs translation), and so they have little fat and all muscle. I actually gave up eating beef in about 1970 because it was always a disappointment, and didn't start again till I tasted Dexter in 2004. 34 years in the wilderness.
What is happening over here now, which I only hear on the grapevine, is that we are going to grade according to marbling as well in the future, i.e. taking flavour/eating quality into account, so our big buyers, the supermarkets, will be changing their requirements. That's what I've been told. The beef in these pictures would be rejected by our grading systems for the big buyers (at the moment)...amazing isn't it?
