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September 03, 2013



Get some cheesecloth, cover a couple of steaks with it, and dry age it in your fridge for 10 to 14 days in your fridge.

Ought to be much more tender, and even more flavorful.

Sunk New Dawn
Galveston, TX


Not only are you getting beef that tastes better, by eating grass-fed beef you avoid complicity in the systemized animal cruelty of the industrialized CAFO (confined animal feed operation) system.


I'm sorry, Bill, I just don't see the agribusiness corporations as some sort of evil. Were it not for them and the advances they've made in production, we would have had a Malthusian famine of Biblical proportions by now. I like what I've eaten so far, but I didn't get it because of any sort of political agenda, I got the beef because it was cheaper, because it's better for me than corn-fed, because I trust the farmer who raised the animal, and I had a good report on the custom butcher also. Please don't read political motive into my decision, I had NONE.


I had always thought that Kobe beef was the one served in heaven :)


EDITOR'S NOTE: I've had Kobe beef, back in 1970, at the Ozeiki Steak House in Naha, Okinawa. It was outstanding, and it represents the pinnacle of grain-fed beef, but with an eye on my longevity, I can eat much more of this grass-fed beef without worry.

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