From the category archives:

steak

How to Choose Your Burger Meat

May 8, 2009

It’s one thing to talk about artisan steaks. It’s another to understand artisan burgers. If I can give you any advice: Do not buy burger meat from your grocer. The reason cited most often is risk of food poisoning. Please allow me to offer another reason to avoid grocery store ground beef and patties: They [...]

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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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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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The Provenance of Beef – Let The Steak Tastings Begin!

August 15, 2008

Sometimes dreams do come true, and this one was mine. 60 people were on hand – we sold out twice! – as we formally launched our Artisan Beef Institute to the public in tandem with the highly regarded Commonwealth Club of California’s 3rd Annual “How We Eat” series. In the planning for nearly 3 years, [...]

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Compliments To The Elliott & Ferris Families

March 22, 2007

My colleagues, Carl and Christopher Cosack, visited a Colorado ranch recently and sent me back some samples of the ranch’s dry-aged, grain-finished Charolais and Charolais-cross rib-eye steaks. I was saving the steaks for a special blind taste testing party but my husband didn’t know this and accidentally cooked one up. Hats off to the Elliott [...]

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The Great Fish Masquerade

February 25, 2007

Seems that the global fish industry is up to something, well, fishy: mislabeling in order to undermine marketing campaigns meant to help consumers choose more eco-friendly fish. According to an article by Jennifer Jacquet on AlterNet, long-line caught hake (left photo) is out there masquerading as tilapia (right photo), the darling of the sustainable fish [...]

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