From the category archives:

organic beef

It’s a Food Fete – Artisan Beef Institute Presents "Rare Vintage" Beef

June 30, 2009

I had the honor yesterday to offer a very unique artisan steak tasting at this year’s Food Fete New York. Hosted by founder Jeff Davis, Food Fete has to be the best non-trade show trade show in the food industry. The Artisan Beef Institute ™, which I founded a few years back, offers a series [...]

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Would Robert Parker Rate A Wine On Appearance Alone?

June 1, 2009

This is how we grade our beef. When farmers participate in my artisan steak and burger tastings, they are like kids in a candy store. Why? Because in the conventional system, farmers are given little feedback on the flavor and texture of their beef. Surprisingly, when the USDA grades beef as Prime or Choice they [...]

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Low Stress Food Tastes Better

May 1, 2009

When a tree suffers stress, you can see it in its rings. Whether drought, disease, or fire, times of stress are permanently etched and visible to the naked eye. Have you ever thought to think the same might happen to our food? It does. Stress can permanently, and negatively, influence the taste and texture of [...]

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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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The Higher the Calories, The Cheaper the Food?

January 25, 2009

A Los Angeles Times article from November caught my attention. It seems food policy and obesity experts are worried that as our economy sours, we will buy more highly processed foods, most of which are very unhealthy for our bodies and the land. When money is tight, we trade off fresh fruits, vegetables and meats [...]

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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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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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