From the category archives:

beef

3 Simple Steps For Better Tasting Steaks

December 2, 2009

I hear every day from people across North America who want to eat better tasting, humanely raised & handled beef but don’t know where to start. Here are three simple things that virtually everyone can do. Step #1. Ask your meat cutter or butcher whether he or she carries beef from cattle raised without the [...]

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Why I Call It Grass-Only, Not Grass-Fed Beef

April 24, 2009

As part of this week’s Fight Back Friday carnival, I want to share one of my most popular posts, All Beef Is Grass-Fed. I hope you’ll read and enjoy it. As an addendum, I continue to be amazed by how confusing it is for a mere mortal to see beyond label claims, especially when it [...]

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What’s Your Beef?

February 18, 2009

Fabulous article by Leslie Cole of The Oregonian on how to sort through confusing marketing and label claims with beef. Inspired by the same press release that had triggered this previous post, All Beef is Grass-Fed, she offers 5 Lessons for folks looking to buy grass-fed beef. I have a few extra thoughts but wanted [...]

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Want Your Kids To Eat Well? Get ‘em Grilling!

February 11, 2009

Rebecca Bent is a woman after my own heart – a female Grillmeister. (Actually, that’d be a Grillmeistress, wouldn’t it?) Here she shares a great tip for grilling or broiling steaks – just when you think you know it all, someone shows you something clever like this. See if her story is similar to yours. [...]

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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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Dear Supermarket Manager

November 2, 2008

Mexico, Canada, or the United States” is not a helpful answer when I ask where your beef comes from. C’mon, give me a break. Are your inventory systems (and those of your suppliers) really that lame?

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Equity in Humane Treatment

May 29, 2008

Meating Place (free registration required) annouces today that the USDA is expected to announce new (draft) regulations requiring those vendors who participate in the federal commodity purchase program (e.g. National school Lunch Program) to be able to prove they treat livestock humanely. Shouldn’t this apply to all USDA approved facilities? Does it already?

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Yes, But How Does It Impact Flavor?

May 21, 2008

This probably isn’t fair but I’m going to say it anyways. Now that higher grain prices have make it more expensive to finish beef cattle on corn and other grains, The University of Arkansas has a new facility dedicated to R&D (research and demonstration in this case) on alternative feed ingredients for cattle. According to [...]

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I Just Don’t Understand

February 18, 2008

Clone advocates argue that they are developing clones because there is a consumer benefit – more consistent taste and quality. If this were the case, wouldn’t they insist on the right to label the meat as coming from clones or their progeny, so consumers would know they were getting a superior product?

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If Ketchup is Ketchup, is Beef Beef?

March 29, 2007

There is a disturbingly hilarious Daily Show skit on Comedy Central on the subject of cloned meat. Beware, the subject matter may offend some viewers. The author of “When Is Prime Not Prime?” (see Daily Business Life) took a more serious crack at the subject and has an interesting take. He argues that if cloning [...]

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