JLoeats.com

Nothing peeves me more than to bite into a piece of BAD BEEF.
the taste, the texture, the quality of how the animal is raised —

for real, SO much energy goes into this cow –
on the farms,
the petroleum/ethanol, whatever energy used to raise the cow, and how it’s poop completely helped 19th century farmers restore the fertility of the land (was reading Larding the Lean Earth, By Steven Stoll last night, and love how he glorifies the POOP, although, we’re not in the 19th century anymore, and history does repeat itself — and this time, it’s a lot worse.)

SO much run off now a days threatening the safety of our drinking water, and sure the cow poop is good for the environment and the farms and provides the best kind of organic matter for our soils — IF THEY EAT GRASS.

but nope. alas, cows on feed lots mass produced for cheap hamburger eat tons and tons of cheap feed, corn products subsidized by the gov’t.

of course food scholarship comes with the price of unveiling a whole lot of truth, and people telling me:
“i don’t want to hear it!! aghhh!! because it tastes sooo guuuuddddd”

but fact of the matter is — IT DOESN’T.
it’s dry, it’s got a weird flavour to it now, and the texture of the poor animal is as battered as it’s life on that farm – if you can even call it a farm anymore.

almost seems like it’s not worth it,
at least for me –
when you bite into it after all the trouble it’s been through –
public birth
separation from its mother — if it’s a boy? perhaps Veal grown in a box, if it’s a girl? MILK!
emotional trauma of journey to the slaughter house by pick up fork, maybe
slit its neck slaughter
aging
butchery
transport, more fuel
storage, more energy in controlled temperature environment
wholesale
retail
trade
proper storage out of the danger zone temps in the consumer’s hands (40-140 F), again more energy
and then the moment of truth -
COOKING.

and for all those who like to eat their meat WELL DONE. well. that’s just it’s done deal. GNAW on this piece of cardboard. it may not even be cow.

FO REALS. is it worth it?!
you decide.

how upsetting, knowing that it could all be better…
IF YOU DEMAND MORE FOR YOUR DOLLAR.

BUUUUUTTTTTTT i must say, on the other side of the spectrum giving credit to centuries old of farming practices and at the very least, GRASS FED BEEF —
When you do treat yourself to a NICE FATTY JUICY WELL TREATED AMAZINGLY RAISED PIECE OF MEAT — OMG, DROOL.
YOU GO ALL THE WAY.

i.e.
KOBE BEEF.

*insert choir here*

check out this article
Meat Digest: The History of Raising Kobe in Japan

it’s fed beer in the summer when it’s too hot and has lost it’s appetite! :) that’s how i felt in japan this summer with crazy temperature above 45 Celcius plus humidity. and they figured it out — eat cold dishes and ones with vinegar, citrus, fresh crunchy things, ice. LOHAS.
i know i’ve heard crazy things before like Kobe cows listen to classical music and gets a daily massage…etc, haha
but point is:
when you treat an animal with respect,
your bite of food has a lot more, how you say… BITE to it.

Integrity.

TASTE, FLAVOUR

you know exactly what you’re paying for and how that experience should pan out.

so don’t sell me short America,
i will no longer buy cheap meat.
Even American WAGU is better…
yess,

and just like how i am a self proclaimed sushi snot — i like it completely delicate, fresh fish or sea creature, and should be a new experience each time those multiple layers of flavours dance around in my mouth.
(we’re not eating burritos here, no cream cheese in my rolls please, thank you culinary school!)

I like to think that i’m a meat snob too.
because it does help me cut down on meat consumption, which in the end of the sustainability talks, is better for everyone, at least for now…

and i’ve had the privilege and luck to have had such amazing food so far in  my life…
try it if you can, it’s such an investment to your overall JOY of eating in life. ;)

happy eating*
J