Smoke House BBQ Bacon Chicken Sandwich
Bacon or Sausage Biscuit on breakfast menu
Posted on 08/08/2017 5:35:36 PM PDT by Ennis85
I eat steak whenever I'm in the United States. Your steaks are bigger, juicier, and more tender than those I can buy in Europe. Why? Partly because American cattle are given hormones that are banned in the EU.
Now, you might prefer the idea of unadulterated beef, raised only on rich green grass. Plenty of people in Europe say they do, and good luck to them. No one is going to force them to eat anything they don't want. But why should they impose their taste on the rest of us?
Over the past two weeks, a bizarre alliance has coalesced in Britain against the import of American food, in particular beef and chicken (which, being washed in chlorine, is also outlawed by the EU). A post-EU Britain will be free to sign a trade deal with the U.S., removing the more superstitious restrictions, thus lowering costs for British consumers. Who could be against that? Quite a few people, it turns out — anti-Americans, Leftist agitators, militant vegetarians and, not least, Euro-fanatics who want Brexit to fail, and so oppose any post-EU trade deals. Plus, of course, some U.K. farmers who, like all producers in all countries, want to keep out competition.
If a U.S.-U.K. trade deal is consumer-led, removes irrational barriers, and asserts the basic principle that what may be sold in one country may legally be sold in the other, the potential gains are vast.
Here, though, is the key point: The biggest gains are to the country that sweeps away its own barriers. Sure, there will be some gains for Nebraskan ranchers if Britain allows U.S. beef into its markets. But the real advantage goes to the Brits. As prices fall in the U.K.,
(Excerpt) Read more at washingtonexaminer.com ...
This is why I raise my own cattle. No feed-lot beef for my family!
What do the Chik-Fil-A cows expect us to eat on Sunday? Mushroom pizza?
Also, they lost a potential ally when Chick-Fil-A added pork bacon and sausage to the menu.
Chick Fil-A now features pork?
So, no faggies or muzzies invading Chick Fil-A? Works for me!
Yeah, I said it and I mean it.
In your mind, what’s exactly is wrong with some good quality grain feed in the finishing process?
Get some local, fresh, grass-fed stuff though, and WOO HOO!
I recently went to Austria and had a rare steak at a very expensive restaurant and it was exceptional....
Canadian feedlots use a lot of barley, as it is more practical than corn given the short growing season in Alberta.
I spent time in the Philippines during the VN conflict; when we went for steak, we usually got a “sizzling steak.” It arrived with the fat literally elevating about 4”. The problem came when you ate it. It was tender but had no taste - we finally figured out that the steak they served came from water buffalo which had worked for years and years, then got their “reward” by being butchered for sale to restaurants.
Hah! We just got back from Banff area. All the restaurants bragged about “Alberta beef.”
Midwest US beef is corn fed and much better than anything served up there.
The walleye and salmon are fantastic in Canada.
Kind of reminds me of a joke about European countries:
In Heaven the cooks are French, the lovers are Italian, the mechanics are German, the police are British, and the whole place is run by the Swiss.
In Hell the cooks are British, the lovers are Swiss, the mechanics are French, the police are German, and the whole place is run by the Italians.
LOL! Very funny! Never heard that one...thanks for sharing.
The objection to chlorine washing is that it’s so easy and effective that it encourages poor animal health and hygiene practices earlier in the process.
This time of year they prefer prickly pear and mesquite beans due to the high sugar content, later in the winter they will eat the pads themselves. I don’t drive through West TX I live in it and we’ve raised cattle on the same family ranch for over 100 years. But your right it has been a couple of good years and we’re up to 25 head a section from a low of 10 back in 2011 during the heavy drought. Most of the grass you see is either Buffalo or Bear grass and the cows only eat it when it sprouts in the early spring. These are weed ranches out here with much of what they eat having a higher protein content than your native grasses. That little Pecos river has turned into a full blown river a few times this month with the recent heavy rains. If you drive West on I-20 you drive right past our place, in fact you drive through it. We have 8 sections Nth of I-20 with the remaining 34 going back straight South. It start on the east side of Howard County and goes South into Glasscock County. Look south for Signal Peak just pass you pass Moss Lake road.
How is that?
Chlorine can only disinfect the surface. It won’t make a sick animal suitable for human food.
I had to laugh when reading a few weeks ago the edition of The Guardian’s food and drinks website (generally good) when an irate commenter asked “Why do Americans like tender beef?”.
Oddly enough, I’ve had plenty of steaks in GB years after the mad cow issue was over and while it tastes different than American beef is still very good.
At my twice annual visits to Toronto and Calgary, I generally ordered fish.
Must control...sudden Chick Fil-A munchies....must control....
;^)
The visitor is mistaken. It’s not hormones. Most beef is initially raised on grass or scrub. Beef finished on grass will be leaner and take longer to reach slaughter weight, and it’s not going to have much taste unless you finish the beef off on grain. Juicy, tender, flavorful beef gets that way from marbling; grain finishing provides that fat - the good ‘unsaturated’ kind.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.