From the monthly archives:

November 2008

Lessons From Argentina, Walking Away from GrassFed is Bad

November 22, 2008

Allan Nation, the man when it comes to pastured finished livestock, blogs about Argentine farms in a perfect storm situation. I encourage you to go to this page and choose “Click Here for Allan’s Blog” and read the short note entitled “Argentine Farming In Melt-down.” If you don’t have time (it’s a really short, easy [...]

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The Next Artisan Butcher – New Reality Show?

November 18, 2008

Great article out of West Cork, Ireland, about traveling artisan butchers. Why might this matter? One of the first things I learned while becoming an official Beef Geek (aka The Steak Lady): You can do everything right on the farm but the moment that cattle walks onto a truck, a lot of things can go [...]

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Just What Is Angus Beef – Part 2

November 12, 2008

By the way, that black hair gene is pretty dominant. In other words, most cattle crossed with a Black Angus will come out 51% or more black haired. Some estimate more than 80% of cattle in North America could qualify. Intrigued? Here’s a bit more (linking to Just What is Angus Beef – Part 1).

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Just What Is Angus Beef – Part 1

November 11, 2008

The answer might surprise you, especially if you’re a wine aficionado. To be marketed as Black Angus* beef, the USDA requires one of two things: The cattle must have at least 50% provable Angus genetics -or- Have at least 51% black hair There are some minor exceptions but for the most part, the good folks [...]

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Why Does Filet Mignon Cost So Much?

November 10, 2008

Don’t be shy, this is a really good question. Take a look at this photo of a whole tenderloin, compliments of Australia Produce. Notice that it’s shaped like an elongated cone – starts big at one end and tapers almost to a point. And the big end has this, well, flap thingy thing. Now look [...]

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Grass-Fed Beef & Droughts Don’t Mix

November 9, 2008

A lot of people have asked me why grass-fed (what I like to call grass-only) beef is more expensive, given that the ranchers / graziers don’t have to give the cattle growth hormones or preventative antibiotics to improve their, er, ability to get big fast. Well, that’s one of the points, grass-only beef takes longer [...]

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How To Have a Successful Artisan Steak Tasting

November 8, 2008

My company’s advocacy arm, The Artisan Beef Institute, held a fabulous steak tasting extravaganza with Jaden Hair aka SteamyKitchen a few weeks back. A lot of folks are wondering now how to have their own artisan steak tasting parties. Okay, moment of shameless self-promotion, try one of our Discover Beef Experience Artisan Steak Taster Packs [...]

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Beef Industry Needs To Focus On Consumer

November 7, 2008

This headline’s from today’s www.CattleNetwork.com. What a great idea! Let’s see if the recommendations, from marketing specialist, Tad Schroeder, make sense. He starts with 5 errors the industry makes (my comments in italics): Defensiveness about criticism. “All that does is feed the fire.” A tad vague, no comment. Too much secretiveness. “We need to be [...]

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Now That’s What We’re Talking About

November 6, 2008

Thanks to Wordle (visit them!), we’re able to see what I’ve been talking about. Really hoping that others will join this conversation and help us change the world of beef as we know it. ps Need to get Steak Tasting in there more often

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Artisan Steak Tasting Goes to Tampa!

November 5, 2008

Okay, meat lovers and sustainability advocates, it’s time to change the world. After three successful steak tastings in the San Francisco area this summer, we’re taking The Oliver Ranch Company’s Artisan Beef Institute(r) “Provenance of Beef(tm)” program on the road. First stop was Tampa, Florida, where Jaden Hair aka SteamyKitchen helped gather fellow food writers [...]

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