I about choked two weeks ago when a 3# chuck for a pot roast would have
set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
chuck steak that was excellent after marinating for a couple hours in
the FoodSaver vacuum marinator gizmo. This week, the roasts are on
sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
enough; $4.89/lb is insane.
--
Barb,
http://www.barbschaller.com, as of August 20, 2012

Melba's Jammin' wrote:
>
> I about choked two weeks ago when a 3# chuck for a pot roast would have
> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
> chuck steak that was excellent after marinating for a couple hours in
> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
> enough; $4.89/lb is insane.
> --
> Barb,
> http://www.barbschaller.com, as of August 20, 2012

Yeah...the price of any beef is so wrong these days. Fresh veggies are so
high too.

G.

On Sun, 02 Sep 2012 14:53:21 -0400, Gary > wrote:



>
>Yeah...the price of any beef is so wrong these days. Fresh veggies are so
>high too.
>
>G.


I don't see it as "wrong". High, yes, but it is very costly right now
with drought conditions, to bring beef to market. Next year may be
even worse.

On 02/09/2012 6:13 PM, l, not -l wrote:
> On 2-Sep-2012, Ed Pawlowski > wrote:
>
>> On Sun, 02 Sep 2012 14:53:21 -0400, Gary > wrote:
>>
>>
>>
>>>
>>> Yeah...the price of any beef is so wrong these days. Fresh veggies are so
>>> high too.
>>>
>>> G.
>>
>>
>> I don't see it as "wrong". High, yes, but it is very costly right now
>> with drought conditions, to bring beef to market. Next year may be
>> even worse.
>
> I'm doing my part to bring down beef prices --- I'm eating a lot more pork
> 8-)
>
Me too.... since I discovered the local Dutch butcher. I had all but
given up on most cuts of pork because they just didn't measure up to
what I grew up on. This guy gets his pork form Mennonite and it is
infinitely better than what I get at the grocery, and it's a lot cheaper.

Melba's Jammin' wrote:
>
> I about choked two weeks ago when a 3# chuck for a pot roast would have
> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
> chuck steak that was excellent after marinating for a couple hours in
> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
> enough; $4.89/lb is insane.

That wasn't chuck roast. That was
Charles roast.

On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
> I about choked two weeks ago when a 3# chuck for a pot roast would have
> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
> chuck steak that was excellent after marinating for a couple hours in
> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
> enough; $4.89/lb is insane.
>

They were $2.48/# at my local Sam's club last week. Bought two. Just
enough fat and lots of lean. USDA choice.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 02 Sep 2012 20:05:36 -0500, Janet Wilder
> wrote:

>On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
>> I about choked two weeks ago when a 3# chuck for a pot roast would have
>> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
>> chuck steak that was excellent after marinating for a couple hours in
>> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
>> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
>> enough; $4.89/lb is insane.
>>
>
>They were $2.48/# at my local Sam's club last week. Bought two. Just
>enough fat and lots of lean. USDA choice.

I wish our Sam's had real beef--- nothing but tasteless, overpriced
Angus.

Jim

On 9/2/2012 8:34 PM, Jim Elbrecht wrote:
> On Sun, 02 Sep 2012 20:05:36 -0500, Janet Wilder
> > wrote:
>
>> On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
>>> I about choked two weeks ago when a 3# chuck for a pot roast would have
>>> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
>>> chuck steak that was excellent after marinating for a couple hours in
>>> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
>>> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
>>> enough; $4.89/lb is insane.
>>>
>>
>> They were $2.48/# at my local Sam's club last week. Bought two. Just
>> enough fat and lots of lean. USDA choice.
>
> I wish our Sam's had real beef--- nothing but tasteless, overpriced
> Angus.
>
> Jim
>

They used to carry more Angus, but I don't think they do any more. It's
not very tasty, I agree.

The best steak I have ever had in my life was in Buenos Aires this past
December. Now I know what meat is supposed to taste like.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 02 Sep 2012 14:53:21 -0400, Gary > wrote:

> Melba's Jammin' wrote:
> >
> > I about choked two weeks ago when a 3# chuck for a pot roast would have
> > set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
> > chuck steak that was excellent after marinating for a couple hours in
> > the FoodSaver vacuum marinator gizmo. This week, the roasts are on
> > sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
> > enough; $4.89/lb is insane.
> > --
> > Barb,
> > http://www.barbschaller.com, as of August 20, 2012
>
> Yeah...the price of any beef is so wrong these days. Fresh veggies are so
> high too.
>
I think we can thank the drought in the Midwest for the increase and
we can look forward to even higher food prices through next summer.
Hopefully they will get rain and prices will fall after that... but
don't think it will happen instantly. Just look at the price of gas -
which goes up fast and comes down slowly.


--
Food is an important part of a balanced diet.

On Sun, 02 Sep 2012 17:42:02 -0400, Ed Pawlowski > wrote:

> Next year may be even worse.

Don't even think it!


--
Food is an important part of a balanced diet.

In article >,
Mark Thorson > wrote:

> Melba's Jammin' wrote:
> >
> > I about choked two weeks ago when a 3# chuck for a pot roast would have
> > set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
> > chuck steak that was excellent after marinating for a couple hours in
> > the FoodSaver vacuum marinator gizmo. This week, the roasts are on
> > sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
> > enough; $4.89/lb is insane.
>
> That wasn't chuck roast. That was
> Charles roast.

I think you're right. Good one, Mark!
--
Barb,
http://www.barbschaller.com, as of August 20, 2012

On Sun, 02 Sep 2012 21:39:14 -0500, Janet Wilder
> wrote:

> The best steak I have ever had in my life was in Buenos Aires this past
> December. Now I know what meat is supposed to taste like.

I would love to visit South America and Argentina is high on the list.

--
Food is an important part of a balanced diet.

On Sun, 02 Sep 2012 20:05:36 -0500, Janet Wilder
> wrote:

>On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
>> I about choked two weeks ago when a 3# chuck for a pot roast would have
>> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
>> chuck steak that was excellent after marinating for a couple hours in
>> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
>> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
>> enough; $4.89/lb is insane.
>>
>
>They were $2.48/# at my local Sam's club last week. Bought two. Just
>enough fat and lots of lean. USDA choice.

BJ's has them for $3.29. I'm not sure what the local supermarket
prices are.

Pork still remains reasonably low. I buy the whole boneless loin and
it has been $1.89 to 1.99 for months. A couple of years ago it was
1.79 so not much increase. There was a high spike last year IIRC.

That 1.99 loin is the same piece the supermarket takes the boneless
chops from and sell them for 4.99.

On Sep 2, 7:38*pm, Janet Wilder > wrote:
> On 9/2/2012 8:34 PM, Jim Elbrecht wrote:
>
>
>
>
>
>
>
>
>
> > On Sun, 02 Sep 2012 20:05:36 -0500, Janet Wilder
> > > wrote:
>
> >> On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
> >>> I about choked two weeks ago when a 3# chuck for a pot roast would have
> >>> set me back about $12.50 at $4.89/lb. *Jesus! *I opted instead for an $8
> >>> chuck steak that was excellent after marinating for a couple hours in
> >>> the FoodSaver vacuum marinator gizmo. * *This week, the roasts are on
> >>> sale for $3/lb and I believe I'll buy a few. *Cripes, $3/lb is bad
> >>> enough; $4.89/lb is insane.
>
> >> They were $2.48/# at my local Sam's club last week. *Bought two. Just
> >> enough fat and lots of lean. USDA choice.
>
> > I wish our Sam's had real beef--- nothing but tasteless, overpriced
> > Angus.
>
> > Jim
>
> They used to carry more Angus, but I don't think they do any more. It's
> not very tasty, I agree.
>
> The best steak I have ever had in my life was in Buenos Aires this past
> December. *Now I know what meat is supposed to taste like.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

I'll bet that was a great steak- Argentina is well known for their
beef. We had some in Florence that was incredible...

Melba's Jammin' wrote:

> I about choked two weeks ago when a 3# chuck for a pot roast would
> have set me back about $12.50 at $4.89/lb. Jesus! I opted instead
> for an $8 chuck steak that was excellent after marinating for a
> couple hours in the FoodSaver vacuum marinator gizmo. This week,
> the roasts are on sale for $3/lb and I believe I'll buy a few.
> Cripes, $3/lb is bad enough; $4.89/lb is insane.

$3/lb is 6.6/kg which is 8-8.50 eur/kg: for that price I find only the
poorest parts like heart or lungs, liver is well over 10 per kg and if it's
veal liver it's around 18-20 eur/kg. Do I have to kill someone in order to
pay reasonable prices for meat?

John John wrote:

>>> The best steak I have ever had in my life was in Buenos Aires this
>>> past December. Now I know what meat is supposed to taste like.

>> I'll bet that was a great steak- Argentina is well known for their
>> beef. We had some in Florence that was incredible...

> Florence isn't in Argentina.

Argentinian beef crosses the ocean since at least the mid 90's, when
argentinian beef started to pop up everywhere in Europe. The only halt has
been during the crisis when the peso went totally down, then many local
restaurant owners switched to brangus (brasilian angus). As soon as
Argentina recovered, almost all of them switched back to argentinian beef.

Am Montag, 3. September 2012 09:04:36 UTC+2 schrieb ViLco:

> $3/lb is 6.6/kg which is 8-8.50 eur/kg:

Correction. That's only 5.25 Eur/kg.

> for that price I find only the poorest parts like heart or lungs,

That's the price for cheaply produced beef. What's poor about heart? Pure muscle!

> liver is well over 10 per kg

Here, I get beef-liver ("Bioland"-certified, best German label) for about 8 Euro/kg. The same goes for heart, freed from nearly any non-edible parts.

> and if it's veal liver it's around 18-20 eur/kg. Do I have to kill someone in > order to pay reasonable prices for meat?

If you want cheap meat in Germany, you'll get junk. Reasonable prices for really good meat are much higher than in the USA, Argentina etc., because we haven't that much space for the cattle here.
The same goes for chicken, pork etc.

In France, the prices are high, too - but no-one complains because of the really high quality of the food!

Bye, Sanne.

sanne wrote:

>> $3/lb is 6.6/kg which is 8-8.50 eur/kg:

> Correction. That's only 5.25 Eur/kg.

Thanks, I did it the wtong way. Then it's even worse than I thougth

>> for that price I find only the poorest parts like heart or lungs,

>> liver is well over 10 per kg

> Here, I get beef-liver ("Bioland"-certified, best German label) for
> about 8 Euro/kg. The same goes for heart, freed from nearly any
> non-edible parts.

Even in Germany the prices are lower then here, lol, we're screwed bigtime.

>> and if it's veal liver it's around 18-20 eur/kg. Do I have to kill
>> someone in > order to pay reasonable prices for meat?

> If you want cheap meat in Germany, you'll get junk.

The same as here.

> Reasonable prices
> for really good meat are much higher than in the USA, Argentina etc.,
> because we haven't that much space for the cattle here. The same goes
> for chicken, pork etc.

And in Italy is even worse, with all those freaking mountains and so little
plains

> In France, the prices are high, too - but no-one complains because of
> the really high quality of the food!

Good for them, then

On Sep 3, 12:10*am, John John > wrote:
> On Sun, 2 Sep 2012 22:35:54 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
>
>
>
>
> >On Sep 2, 7:38*pm, Janet Wilder > wrote:
> >> On 9/2/2012 8:34 PM, Jim Elbrecht wrote:
>
> >> > On Sun, 02 Sep 2012 20:05:36 -0500, Janet Wilder
> >> > > wrote:
>
> >> >> On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
> >> >>> I about choked two weeks ago when a 3# chuck for a pot roast would have
> >> >>> set me back about $12.50 at $4.89/lb. *Jesus! *I opted instead for an $8
> >> >>> chuck steak that was excellent after marinating for a couple hours in
> >> >>> the FoodSaver vacuum marinator gizmo. * *This week, the roasts are on
> >> >>> sale for $3/lb and I believe I'll buy a few. *Cripes, $3/lb is bad
> >> >>> enough; $4.89/lb is insane.
>
> >> >> They were $2.48/# at my local Sam's club last week. *Bought two. Just
> >> >> enough fat and lots of lean. USDA choice.
>
> >> > I wish our Sam's had real beef--- nothing but tasteless, overpriced
> >> > Angus.
>
> >> > Jim
>
> >> They used to carry more Angus, but I don't think they do any more. It's
> >> not very tasty, I agree.
>
> >> The best steak I have ever had in my life was in Buenos Aires this past
> >> December. *Now I know what meat is supposed to taste like.
>
> >> --
> >> Janet Wilder
> >> Way-the-heck-south Texas
> >> Spelling doesn't count. *Cooking does.
>
> >I'll bet that was a great steak- Argentina is well known for their
> >beef. We had some in Florence that was incredible...
>
> Florence isn't in Argentina.
>
> John

Yes, I know that!

On Sunday, September 2, 2012 1:08:47 PM UTC-5, Melba's Jammin' wrote:
> I about choked two weeks ago when a 3# chuck for a pot roast would have
>
> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
>
> chuck steak that was excellent after marinating for a couple hours in
>
> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
>
> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
>
> enough; $4.89/lb is insane.

Just wait. Beef is going up big time soon.
>
> --
>
> Barb,
>
--Bryan

On 9/2/2012 10:11 PM, sf wrote:
> On Sun, 02 Sep 2012 21:39:14 -0500, Janet Wilder
> > wrote:
>
>> The best steak I have ever had in my life was in Buenos Aires this past
>> December. Now I know what meat is supposed to taste like.
>
> I would love to visit South America and Argentina is high on the list.
>

We did a cruise from Buenos Aires to Valparaiso, Chile around Cape Horn.
We sped 3 days in BA before we sailed. Loved it! The cruise was just
awesome. Got to see penguins in their natural habitat.

We sailed on Celebrity's Infinity. It was one of the best cruises we've
taken, and we take a lot.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/3/2012 12:35 AM, merryb wrote:
> On Sep 2, 7:38 pm, Janet Wilder > wrote:
>> On 9/2/2012 8:34 PM, Jim Elbrecht wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> On Sun, 02 Sep 2012 20:05:36 -0500, Janet Wilder
>>> > wrote:
>>
>>>> On 9/2/2012 1:08 PM, Melba's Jammin' wrote:
>>>>> I about choked two weeks ago when a 3# chuck for a pot roast would have
>>>>> set me back about $12.50 at $4.89/lb. Jesus! I opted instead for an $8
>>>>> chuck steak that was excellent after marinating for a couple hours in
>>>>> the FoodSaver vacuum marinator gizmo. This week, the roasts are on
>>>>> sale for $3/lb and I believe I'll buy a few. Cripes, $3/lb is bad
>>>>> enough; $4.89/lb is insane.
>>
>>>> They were $2.48/# at my local Sam's club last week. Bought two. Just
>>>> enough fat and lots of lean. USDA choice.
>>
>>> I wish our Sam's had real beef--- nothing but tasteless, overpriced
>>> Angus.
>>
>>> Jim
>>
>> They used to carry more Angus, but I don't think they do any more. It's
>> not very tasty, I agree.
>>
>> The best steak I have ever had in my life was in Buenos Aires this past
>> December. Now I know what meat is supposed to taste like.
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> I'll bet that was a great steak- Argentina is well known for their
> beef. We had some in Florence that was incredible...
>

The first restaurant we went to had its own Estancia (ranch) The second
restaurant (can you believe I ate rib eye steak two out of 3 nights?)
didn't have it's own Estancia, but the rib eye was just as spectacular.
I believe all the beef is grass fed and grazed. I would go back for
another steak, if it wasn't so expensive to fly there. :-)

Next trip is to the Adriatic and Agean. Greek food and Turkish food.
Will spend a little time in Venice, but not that interested in the food
there. We are low carbers because of DH's diabetes. We'll eat on the ship.

We also have a tour scheduled in Split, Croatia which is on the
Dalmation Coast. We are going to try some Dalmation specialties like
peka veal and their cheese.

What do they eat that's interesting in Kotor, Montenegro?
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/3/2012 4:03 AM, ViLco wrote:
> John John wrote:
>
>>>> The best steak I have ever had in my life was in Buenos Aires this
>>>> past December. Now I know what meat is supposed to taste like.
>
>>> I'll bet that was a great steak- Argentina is well known for their
>>> beef. We had some in Florence that was incredible...
>
>> Florence isn't in Argentina.
>
> Argentinian beef crosses the ocean since at least the mid 90's, when
> argentinian beef started to pop up everywhere in Europe. The only halt has
> been during the crisis when the peso went totally down, then many local
> restaurant owners switched to brangus (brasilian angus). As soon as
> Argentina recovered, almost all of them switched back to argentinian beef.
>
>
I wish I could get some here, but that would probably be punishable by
hanging in Texas.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 03 Sep 2012 14:04:18 -0500, Janet Wilder
> wrote:

> On 9/2/2012 10:11 PM, sf wrote:
> > On Sun, 02 Sep 2012 21:39:14 -0500, Janet Wilder
> > > wrote:
> >
> >> The best steak I have ever had in my life was in Buenos Aires this past
> >> December. Now I know what meat is supposed to taste like.
> >
> > I would love to visit South America and Argentina is high on the list.
> >
>
> We did a cruise from Buenos Aires to Valparaiso, Chile around Cape Horn.
> We sped 3 days in BA before we sailed. Loved it! The cruise was just
> awesome. Got to see penguins in their natural habitat.

Sounds perfect!
>
> We sailed on Celebrity's Infinity. It was one of the best cruises we've
> taken, and we take a lot.

I would have been wary of Infinity because of the size, glad to hear
it was wonderful! Who/what web site did you book through?

--
Food is an important part of a balanced diet.

Janet Wilder > wrote:

> Will spend a little time in Venice, but not that interested in the food
> there.

Why not?

> We are low carbers because of DH's diabetes. We'll eat on the ship.

In Venice, it's fish and seafood... no carbs when served by itself. You
are not obligated to eat risi e bisi or risotto there, or even the
breaded seafood fritto misto or pasta with seafood. Choose your
restaurants carefully - avoid tourist ones like the plague - and the
food is supreme.

Victor

On Sep 3, 2:09*pm, (Victor Sack) wrote:
> Janet Wilder > wrote:
> > Will spend a little time in Venice, but not that interested in the food
> > there.
>
> Why not?
>
> > We are low carbers because of DH's diabetes. We'll eat on the ship.
>
> In Venice, it's fish and seafood... no carbs when served by itself. *You
> are not obligated to eat risi e bisi or risotto there, or even the
> breaded seafood fritto misto or pasta with seafood. *Choose your
> restaurants carefully - avoid tourist ones like the plague - and the
> food is supreme.
>
> Victor

And buy your own Peach Bellini mix instead of going to Harry's, unless
it's a place you really want to see!

merryb > wrote:

> On Sep 3, 2:09*pm, (Victor Sack) wrote:
> > Janet Wilder > wrote:
> > > Will spend a little time in Venice, but not that interested in the food
> > > there.
> >
> > Why not?
> >
> > > We are low carbers because of DH's diabetes. We'll eat on the ship.
> >
> > In Venice, it's fish and seafood... no carbs when served by itself. *You
> > are not obligated to eat risi e bisi or risotto there, or even the
> > breaded seafood fritto misto or pasta with seafood. *Choose your
> > restaurants carefully - avoid tourist ones like the plague - and the
> > food is supreme.
>
> And buy your own Peach Bellini mix instead of going to Harry's, unless
> it's a place you really want to see!

Harry's Bar is at least a serious place, in spite of being unbearably
touristy (still, it is being frequented by the locals and the
international habitués of the better kind). It is way overpriced - over
the top, to be sure - but serious. That refers to food, too, not just
Bellini cocktails (which, incidentally, they do not serve when peaches
are out of season).

Victor

On Mon, 3 Sep 2012 23:09:25 +0200, (Victor Sack)
wrote:

> Janet Wilder > wrote:
>
> > Will spend a little time in Venice, but not that interested in the food
> > there.
>
> Why not?
>
> > We are low carbers because of DH's diabetes. We'll eat on the ship.
>
> In Venice, it's fish and seafood... no carbs when served by itself. You
> are not obligated to eat risi e bisi or risotto there, or even the
> breaded seafood fritto misto or pasta with seafood. Choose your
> restaurants carefully - avoid tourist ones like the plague - and the
> food is supreme.
>

It's hard to avoid those things. We found a cute little pizza place
on a very quiet cul de sac in Venice that turned out to be an Italian
pizza chain.

--
Food is an important part of a balanced diet.

Janet Wilder > wrote:

>On 9/2/2012 8:34 PM, Jim Elbrecht wrote:

>> I wish our Sam's had real beef--- nothing but tasteless, overpriced
>> Angus.

>They used to carry more Angus, but I don't think they do any more. It's
>not very tasty, I agree.
>
>The best steak I have ever had in my life was in Buenos Aires this past
>December. Now I know what meat is supposed to taste like.

A rancher friend tells me they pay a little more for Angus,
so that's what he raises (black and red), but so far as he
can tell it's just marketing. The Angus cattle are also
less docile than some, so the cowboys don't like it as much and it
costs a little more to run them.


Steve

On Mon, 3 Sep 2012 14:14:05 -0700 (PDT), merryb >
wrote:

> And buy your own Peach Bellini mix instead of going to Harry's, unless
> it's a place you really want to see!

We had dinner at Harry's Bar in Rome. We sat outside watching the sun
go down and the lights go up on the Wall of Rome. It was magical
after dark.

--
Food is an important part of a balanced diet.

Janet Wilder > wrote:

> They used to carry more Angus, but I don't think they do any more. It's
> not very tasty, I agree.

All that I've seen is perfectly lean-- no fat, no marbling. We
used to buy Angus from a farm and it was marbled nicely--

-snip-
>
>The best steak I have ever had in my life was in Buenos Aires this past
>December. Now I know what meat is supposed to taste like.

It's a sad state of affairs when a girl from TX can't find a decent
steak. <g>

Many moons ago we'd buy a 1/2 a beef from a local farmer. I keep
seeing what look like nice steaks at the farmer's markets and one of
these days I might take out a mortgage and buy one. [Belted
Galloways and Herefords seem to be the bovines of choice]

Jim

On Mon, 3 Sep 2012 23:28:35 +0000 (UTC), (Steve
Pope) wrote:

> Janet Wilder > wrote:
>
> >On 9/2/2012 8:34 PM, Jim Elbrecht wrote:
>
> >> I wish our Sam's had real beef--- nothing but tasteless, overpriced
> >> Angus.
>
> >They used to carry more Angus, but I don't think they do any more. It's
> >not very tasty, I agree.
> >
> >The best steak I have ever had in my life was in Buenos Aires this past
> >December. Now I know what meat is supposed to taste like.
>
> A rancher friend tells me they pay a little more for Angus,
> so that's what he raises (black and red), but so far as he
> can tell it's just marketing. The Angus cattle are also
> less docile than some, so the cowboys don't like it as much and it
> costs a little more to run them.
>
That's an interesting piece of trivia I've never heard before, but
let's think about it - Angus is a Scottish name; so it must be a
Scottish breed and we know how fierce the Scots are - consider: Brave
Heart.

--
Food is an important part of a balanced diet.

On Tue, 04 Sep 2012 07:58:51 +1000, John John >
wrote:



>
>Or avoid tourist traps like Venice and Florence altogether and go to
>... and ... instead.
>
>(Fill in names of towns we've all never heard of.)
>
>John

You have to see those cities at least once though. Yes, there are
plenty of tourist places, but just around the corner are some great
places the locals frequent.

Then you head out to the small towns. Best to rent a villa for a week
or two and explore. We've always been welcomed and treated well by
the locals.

John John wrote:

> Or avoid tourist traps like Venice and Florence altogether and go to
> ... and ... instead.
>
> (Fill in names of towns we've all never heard of.)

This is a nice idea.
I'd suggest Reggio Emilia because of the food, the wine, the places, the
position close to Tuscany, Veneto and Lombardia, and because I could be the
guide

Steve Pope wrote:

>> The best steak I have ever had in my life was in Buenos Aires this
>> past December. Now I know what meat is supposed to taste like.

> A rancher friend tells me they pay a little more for Angus,
> so that's what he raises (black and red), but so far as he
> can tell it's just marketing. The Angus cattle are also
> less docile than some, so the cowboys don't like it as much and it
> costs a little more to run them.

I don't know if it would be suitable there, anywa, the Limousine cows give
from wonderful to incredible meat, as do Piemontese and Charolais. Nowadays
finding a veru good Chianina is always more difficult, while piemontese is
finally spreading around, also my favorite market's butcher has switched to
piemontese.

On 9/3/2012 10:02 PM, sf wrote:

> That's an interesting piece of trivia I've never heard before, but
> let's think about it - Angus is a Scottish name; so it must be a
> Scottish breed and we know how fierce the Scots are - consider: Brave
> Heart.
>
A bit of the history of the breed here -

<http://aberdeen-angus.co.uk/about-us/history/>

On Tue, 04 Sep 2012 07:01:50 -0400, S Viemeister
> wrote:

> On 9/3/2012 10:02 PM, sf wrote:
>
> > That's an interesting piece of trivia I've never heard before, but
> > let's think about it - Angus is a Scottish name; so it must be a
> > Scottish breed and we know how fierce the Scots are - consider: Brave
> > Heart.
> >
> A bit of the history of the breed here -
>
> <http://aberdeen-angus.co.uk/about-us/history/>

Thanks, Sheila!

--
Food is an important part of a balanced diet.

On 9/2/2012 10:11 PM, sf wrote:


> I would love to visit South America and Argentina is high on the list.


You would enjoy the people, they are warm and friendly. I do not speak
Portuguese, but I would say "Bon Gia" when someone stepped into the
elevator. If they said anything else, I was in trouble, because I only
know a few words. They play American music in the airport, restaurants,
dentist's office. George and I both went by ourselves, twice, and
stayed for a month both times. One of these days, we will go together.

As far as beef, we raised Angus, Herefords, Longhorns, Santa Gertrudis
and Beefmasters. This cattle provided all of our meat, and I could not
tell a difference between them, but my mother swears that Herefords are
the best.

Becca

On Sep 3, 12:11*pm, Janet Wilder > wrote:
> On 9/3/2012 4:03 AM, ViLco wrote:
>
>
>
>
>
>
>
> > John John wrote:
>
> >>>> The best steak I have ever had in my life was in Buenos Aires this
> >>>> past December. Now I know what meat is supposed to taste like.
>
> >>> I'll bet that was a great steak- Argentina is well known for their
> >>> beef. We had some in Florence that was incredible...
>
> >> Florence isn't in Argentina.
>
> > Argentinian beef crosses the ocean since at least the mid 90's, when
> > argentinian beef started to pop up everywhere in Europe. The only halt has
> > been during the crisis when the peso went totally down, then many local
> > restaurant owners switched to brangus (brasilian angus). As soon as
> > Argentina recovered, almost all of them switched back to argentinian beef.
>
> I wish I could get some here, but that would probably be punishable by
> hanging in Texas.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

We all wish you could get some.

On 9/3/2012 6:28 PM, Steve Pope wrote:
> Janet Wilder > wrote:
>
>> On 9/2/2012 8:34 PM, Jim Elbrecht wrote:
>
>>> I wish our Sam's had real beef--- nothing but tasteless, overpriced
>>> Angus.
>
>> They used to carry more Angus, but I don't think they do any more. It's
>> not very tasty, I agree.
>>
>> The best steak I have ever had in my life was in Buenos Aires this past
>> December. Now I know what meat is supposed to taste like.
>
> A rancher friend tells me they pay a little more for Angus,
> so that's what he raises (black and red), but so far as he
> can tell it's just marketing. The Angus cattle are also
> less docile than some, so the cowboys don't like it as much and it
> costs a little more to run them.

Angus beef is more tender than most other beef breeds, which is why it
has become so popular. However, the gene associated with meat
tenderness is also associated with aggressiveness. Angus are
notoriously more feisty than other beef cattle, but as your friend
noted, it is a more profitable breed to raise.

I witnessed an impromptu rodeo on the farm campus here a few years
back when one of the Angus steers kicked up its heels and decided not
to go quietly into the barn. It got out into an adjacent parking lot
and ran about, while staff were trying to keep it off the street and
head it back into the barn - using pickup trucks. I wouldn't have
wanted to approach an angry steer on my feet, either.