From the category archives:

tender beef

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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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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Why We Don’t Need Cloned Meat – Part II

January 29, 2008

I have created (I think so anyways) some new terminology to describe most beef sold at retail: Zero-Aged Beef. What does this have to do with cloned livestock? Well, if the Number 1 complaint among meat eaters is tough or inconsistent tasting meat, then proper aging is one half of the solution. (I attempted to [...]

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Why We Don’t Need Cloned Meat – Part I

January 16, 2008

As expected, the FDA approved the sale of food from cloned livestock, declaring that they found no evidence of harm to humans who might ingest the meat. The cloning companies argue that they are creating clones to meet consumer demand, citing tough or generally inconsistent taste and quality as the Number 1 complaint among meat [...]

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