Consumers Beef Over Meat Prices (Ranchers love Atkins)

A friend who works in the meat dept in Safeway told me that on any given day they are processing meat from 26 or 27 different countries. American beef is shipped all over the world with a large percentage going to Japan.

Texas and Southwestern Cattle Raisers Association oppose COOL (country-of-origin labeling) because they're afraid it would push up the cost of beef too high. I disagree. I see that it would add costs to American beef because we know what laws are enforced in the production of healthy cattle. Those who can afford these costs would buy only US Beef.

Besides our obvious food safety concerns about imported beef, my guess is that because Americans can frequently become too patriotic for the free trade market.

By this I mean that when Canada refused to support the attack on Iraq retail sales would have had devasting drop in local markets. The associated companies would also have troubles because of this, trucking companies, warehouses, Canadian feed lots, all the way back to the rancher whose heifers are ready for sale.

It's okay if penalties against Canada are initiated in DC but who gave the American citizen the authority to do so?

America gets a lot of Mexican beef sent over to the Texas feed lots. Mexican heifers entering U.S. feedyards for finish feeding continue to be “M” branded, “S” branded, tested for tuberculosis and should have a negative brucellosis test conducted before they can get into a feed lot. This doesn't do anything about the fertilizers and sloppy grazing laws used in Mexico that are illegal for use in the US though.

When the American mommy learned the facts she would rightly/wrongly just refuse to buy Mexican beef therby shutting down their US sales. Again, it would be initiated by citizens , not senators wanting votes. There has to be something in the Constitution about forbidding citizens from messing with international trade. I'll have to study it again and find out just what it says. That would bring the World Trade Organization (WTO) and the Agricultural Marketing Service/USDA into fights that would probably never stop unless we agreed to provide approved medicines, approved fertilizers, etc to the whole damn world free of charge.

Steak Au Poivre
(Black Peppercorn Steak)
Tarragon adds a delightful twist to this familiar preparation on steak studded with black peppercorns!
INGREDIENTS

4 Coleman Organic Tenderloin Steaks (or use other cut such as rib eye)
2 Tbs Whole Green peppercorns
1/3 cup black peppercorns (crushed just before using)
5 tablespoons olive oil
1 tablespoon butter
1/4 cup minced shallots
1/4 cup cognac or brandy
1/2 cup rich beef stock
4 tablespoons chopped tarragon
salt to taste

INSTRUCTIONS
1. Crack the peppercorns by crushing them against a cutting board with the side of a heavy knife or the bottom of a pan. Press them
into the sides of the steak and set aside for 10 minutes.
2. Heat the oil, Whole Green peppercorns, and 2 tablespoons of butter in a heavy skillet. Cook the steaks, turning occasionally, until cooked to desired degree.
Remove from pan and keep warm while preparing sauce.
3. Add shallots to pan and sauté until translucent. For next step be very careful as the cognac will create a large flame. Shake pan
above burner until flame dies out. Add beef stock and cook over very high heat. Whisk in remaining butter and tarragon. Season to
taste with salt and pepper, serve along side steaks.This dish was favorate among the distinguished guests and perpared tableside, at the Mobil 5 Star, Le Pavillon, New York, New York, and Houston Texas.
The House of Carlo

We are 3rd generation ranchers here on the eastern plains of NM and one of the real reasons for the increase in prices is the drought. People have had to sell off cows for several years now due to no grass and for several years of no rain, the dirt tanks were dry. It is never covered on the news but the drought in the west and southwest has caused a real reduction in mother cows. We raise angus cross cows, and if you have a certified angus cattle section where you live, the meat (if treated right by the butcher) will give you a good taste. By the way I have to cook for Ranch Hands many times during the year, and I make the recipie in my electric oven with big roast and 4 cups of pinto beans. Just add more rotel and stewed tomatoes. It is a sure fire hit every time. God bless and all have a good day. Denco

Thanks. Learned something else new on FR. And without the media getting in the way.

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