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You people who have given up beef or just don't like it are obviously just eating inferior meats.
Get yourself some nice grass fed, Argentinian raised dry aged NY strips and see how you feel. Smash a sh*tload of tri-color peppercorns and press one side of the steak into it, slap it in your cast iron and sear each side for 4 minutes, then throw the whole thing into your oven at 400. Take it out after 7 minutes, toss a pat of butter, a few smashed garlic cloves and some fresh rosemary and thyme into the pan, let it mix up with the juices. Take the steaks, let them sit for 5 minutes, while you pour just a few ounces of bordeaux in the pan and deglaze the f*ck out of it. Sprinkle the steaks with some fresh ground sea salt and pour a couple table spoons of jus over it and you're in the middle of f*cking Flavor Town.
My mouth is watering reading this. I used to be a beef lover.
Then, I watched Food, Inc. Then, I got e coli. Game over. No more beef for me.
I eat mostly seafood. I wouldn't call shrimp, lobster, crab, wahoo, cobia, snapper, haddock, sockeye salmon, etc inferior. My meat consists of 80+% seafood. A little bit of chicken and a little bit of pork (no fuggin way I give up bacon)
I don't eat farm raised seafood. Living on the coast of Florida has its benefits.
And while I will not disagree with you that there are different qualities of beef, it is difficult to find 100% grass fed beef. A lot of the "grass fed" beef is fed grass in the last month or 2 of its life to avoid acidosis that will kill the animal before slaughter. SInce they fed it some grass, they can call it "grass fed". Just like opening up the door to a chicken pen for 48 hours of its life make those chickens technically "free range"
So far for 2013 I have a ticket to see Eric Clapton (huge bucket list see for me) and Fleetwood Mac. And I have not decided on the first festival...not a bad start. Almost waiting for something to go wrong, but that is the pessimist in me.
Well, I haven't completely given up beef. I just never order it from restaurants and anytime I cook something that calls for ground beef, I've been using ground turkey. I eat a quality steak about twice a year on average...normally go with the porterhouse/t-bone cut.
Escherichia coli is a bacteria found in the lower intestines. It is in you right now, and it is in that cow whom is grazing on grass or corn or other cows. When E. Coli gets out of its cage, is when it is able to do some damage. This happens in ground beef . If some of the stool gets mixed in with that ground meat and you do not cook that meat well enough(never eat a rare or med rare burger), BAM! you get the shitz! You contacting E. coli from beef, has nothing to do with what your cow eats and more on how your cow is ground up.
You people who have given up beef or just don't like it are obviously just eating inferior meats.
Get yourself some nice grass fed, Argentinian raised dry aged NY strips and see how you feel. Smash a sh*tload of tri-color peppercorns and press one side of the steak into it, slap it in your cast iron and sear each side for 4 minutes, then throw the whole thing into your oven at 400. Take it out after 7 minutes, toss a pat of butter, a few smashed garlic cloves and some fresh rosemary and thyme into the pan, let it mix up with the juices. Take the steaks, let them sit for 5 minutes, while you pour just a few ounces of bordeaux in the pan and deglaze the f*ck out of it. Sprinkle the steaks with some fresh ground sea salt and pour a couple table spoons of jus over it and you're in the middle of f*cking Flavor Town.
I never even realized how different beef could be until I ate wagyu beef at a restaurant in Tokyo. This Shabu Shabu was one of the five greatest meals of my life.
Get yourself some nice grass fed, Argentinian raised dry aged NY strips and see how you feel. Smash a sh*tload of tri-color peppercorns and press one side of the steak into it, slap it in your cast iron and sear each side for 4 minutes, then throw the whole thing into your oven at 400. Take it out after 7 minutes, toss a pat of butter, a few smashed garlic cloves and some fresh rosemary and thyme into the pan, let it mix up with the juices. Take the steaks, let them sit for 5 minutes, while you pour just a few ounces of bordeaux in the pan and deglaze the f*ck out of it. Sprinkle the steaks with some fresh ground sea salt and pour a couple table spoons of jus over it and you're in the middle of f*cking Flavor Town.
Quoted for awesomeness and to help make sure CKS sees it.
I never even realized how different beef could be until I ate wagyu beef at a restaurant in Tokyo. This Shabu Shabu was one of the five greatest meals of my life.
Makes it much harder to order a steak now.
Shabu Shabu! I experienced this when I went to Japan two years ago. There is nothing else like it. The most interesting part about fine dining in Japan is that it's basically all you can drink alcohol. You pay for the 3-7 course meal for everyone or whatever and they just keep the drinks coming. Our hosts from our other plant there were trying to get me really drunk because i was the new engineer and it was my first time over there, but all those little Japanese guys got shit-hammered drunk before I even got a good buzz going.
Escherichia coli is a bacteria found in the lower intestines. It is in you right now, and it is in that cow whom is grazing on grass or corn or other cows. When E. Coli gets out of its cage, is when it is able to do some damage. This happens in ground beef . If some of the stool gets mixed in with that ground meat and you do not cook that meat well enough(never eat a rare or med rare burger), BAM! you get the shitz! You contacting E. coli from beef, has nothing to do with what your cow eats and more on how your cow is ground up.
heed well. Cook your meat well and don't buy commercially ground meat.
Scrog, you are right, but not complete in your breakdown.
There are different types of e. coli. Hemorrhagic e. coli comes from the mass feeding operations of cattle and their method of slaughter. It is a very high percentage of all beef (not just ground beef) that are processed in this way because McDonald's is the biggest purchaser of beef in the world - and we produce for the biggest buyers.
IOW ribeye you pick up at the grocery store was grown for McDonald's. It was slaughtered and processed the same way a Big Mac is. Because these cows walk around hip deep in their own sh*t mixed with the sh*t of 100 other cows, this particular strain of e. coli runs wild.
Shabu Shabu! I experienced this when I went to Japan two years ago. There is nothing else like it. The most interesting part about fine dining in Japan is that it's basically all you can drink alcohol. You pay for the 3-7 course meal for everyone or whatever and they just keep the drinks coming. Our hosts from our other plant there were trying to get me really drunk because i was the new engineer and it was my first time over there, but all those little Japanese guys got shit-hammered drunk before I even got a good buzz going.
Everything about this post sounds extremely familiar!
Escherichia coli is a bacteria found in the lower intestines. It is in you right now, and it is in that cow whom is grazing on grass or corn or other cows. When E. Coli gets out of its cage, is when it is able to do some damage. This happens in ground beef . If some of the stool gets mixed in with that ground meat and you do not cook that meat well enough(never eat a rare or med rare burger), BAM! you get the shitz! You contacting E. coli from beef, has nothing to do with what your cow eats and more on how your cow is ground up.
heed well. Cook your meat well and don't buy commercially ground meat.
GIVE ME RARE OR GIVE ME DEATH!
(Disclaimer: I only eat steak every once every few months and raaaarrreellllyy eat ground beef- ground turkey yes)
Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
Escherichia coli is a bacteria found in the lower intestines. It is in you right now, and it is in that cow whom is grazing on grass or corn or other cows. When E. Coli gets out of its cage, is when it is able to do some damage. This happens in ground beef . If some of the stool gets mixed in with that ground meat and you do not cook that meat well enough(never eat a rare or med rare burger), BAM! you get the shitz! You contacting E. coli from beef, has nothing to do with what your cow eats and more on how your cow is ground up.
heed well. Cook your meat well and don't buy commercially ground meat.
If I wanted to eat a hockey puck, I'd go to the ice rink.
But in all seriousness, you don't cook meat well done, it's like chewing on rubber.
Why the hell am I gaining awesome points. Seriously. You are making it hard for me to make it to -200 before Roo. Im going to have to go on a rant about relationships to make my descent.
What do I have to do to get to -200? Bribe you fine people?
Scrog, you are right, but not complete in your breakdown.
There are different types of e. coli. Hemorrhagic e. coli comes from the mass feeding operations of cattle and their method of slaughter. It is a very high percentage of all beef (not just ground beef) that are processed in this way because McDonald's is the biggest purchaser of beef in the world - and we produce for the biggest buyers.
IOW ribeye you pick up at the grocery store was grown for McDonald's. It was slaughtered and processed the same way a Big Mac is. Because these cows walk around hip deep in their own sh*t mixed with the sh*t of 100 other cows, this particular strain of e. coli runs wild.
Not sure what you are trying to do here, but Juggs made the point about E Coli coming from what the cow eats. Which is not correct. Neither is cows hip deep in their own shiz, but I think you are just exaggerating. If you bye a rib-eye and it has E Coli, the strain does not matter, on it, that bacteria will die when it hits the heat from your grill, cast Iron skillet or how ever you cook your steak. The bacteria is on the outside of the meat, not on the inside, so when you cook the outside that bacteria is killed. When you grind that up, in hamburger meat, that bacteria is mixed up in the meat. When you do not fully cook it, you do not kill the bacteria, it is still alive. You get E coli from hamburger meat, not a Rib-eye. Cook you burgers, no pink hamburgers!