[ponygirl]

It’s more than that. The wonderful sesame beef I used to get at the Chinese restaurant has the same great coating but then turns to something unchewable. Steaks, burgers, they’re all changed. I’ve been searching for articles on this but I can’t find any.

they're probably importing it from China (like the chicken) and it probably isn't beef . Goat, dog, horse...who knows?

[firebrand]

That’s the best explanation I’ve heard. Still, it seems odd that everyone would do it at the same time. Where is our American beef? Being grabbed up by very high-end restaurants and the “one percent”?