The advent of vacuum packaged wholesale cuts in the 1960’s was a new way of shipping and storing fresh meat. Prior to that harvested beef and lamb carcasses hung in coolers for an average of 7 to 10 days before moving into local retail stores. Up to a 2 week dry-aging period was/is sufficient time to adequately enhance meat tenderness;… Read More »
For the past several years there has been an increasing number of times that I’ve heard sound-bites along the lines of “Cows (they meant to say cattle) eating grass (forages including immature cereal crops) only is the natural, most sustainable and humane way to raise beef animals; that’s also healthier for humans to consume.” This type of statement causes me confusion because it sounds… Read More »
Chopping green corn for silage. Ruminants have the ability to take-in complex carbohydrates from forage plants, that are indigestible to us omnivores, then convert them into high quality animal protein. Beef brood cows thrive on good quality grasses and legumes; then provide us with feeder calves. When cows are deemed no longer to be productive enough they are harvested… Read More »
I found the grass-fed beef article in the April 2011 issue of ______ _____ magazine to be well researched and informative. Due to my meat related education and work experiences I can help explain some of the variability that was observed during your cooking tests. The primary subject was one side (half) of a Brangus cow carcass. … Read More »