From the category archives:

artisan steak

Ground Beef – How To Find Top Quality, Great Tasting Burgers

October 17, 2009

A recent New York Times article on ground beef has led a lot of friends, colleagues, and clients to ask my thoughts on the issue. It’s great to see so many of us asking how our food system works but it is complicated territory. Most of you tell me you were disgusted to learn what [...]

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How To Avoid Mixing Things Up On The Grill

April 17, 2009

Do you ever find yourself having to cook for people who have different preferences? You like your steak rare but Uncle Bob won’t eat it if it’s a shade pinker than medium. Little Johnny likes his chicken spicy but Susie can’t take the heat? Well this clever lady, Leslie Haywood, was tired of mixing things [...]

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It’s Not You, It’s The Steak

March 24, 2009

A lot of folks blame themselves when the steak they grill comes out bland or tough. Well guess what? Time to give yourself a break. It’s not you, it’s probably the steak. Seriously, you can do everything right and still have a sorry eating experience. Here are some reasons why: Zero aged beef. North Americans [...]

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Artisan Steak Tasting Winner (s!)

March 18, 2009

OK, this will not be my most articulate and thoughtful post. Why? Well, I lost my email files last week, thanks to Outlook just disappearing – poof! – overnight. So I had to hunt and peck to recreate the list of comments, which took me a very long time, making me two days late in [...]

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Want To Win An Artisan Steak Tasting?

March 3, 2009

If you’re reading this post you are probably a fan of Greg Rempe of the BBQ Central Show (LATalk Radio) and heard me on his radio show talking about how to find artisan quality beef. Well hopefully you were listening carefully as we have a little contest here and the winner is going to be [...]

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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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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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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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