Now that is one great answer, thank you! So in addition to genetics, the feeding and the treatment of the animal is just as important? I'm assuming that's what Jerod was referring to when he mentioned the environment? I apologize for all the questions but to me at least it's a fascinating subject. Until recently I've just always assumed that a cow is a cow regardless of where it came from.
Yup. As is the treatment immediately pre-harvest. The method and length of time that the carcass is cooled, the tightness of the cutting specifications, the way in which the meat is held before being sold, etc.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Yup. As is the treatment immediately pre-harvest. The method and length of time that the carcass is cooled, the tightness of the cutting specifications, the way in which the meat is held before being sold, etc.
Thinking back to the days when Dreisbach's was in G.I., do any of the restaurants you supply dry age their beef?
Thinking back to the days when Dreisbach's was in G.I., do any of the restaurants you supply dry age their beef?
Lots of our customers do varying degrees of dry aging these days. It's the in thing at the moment. I personally think that dry aging of highly marbled cuts is a waste. For every cut that you improve, you'll have another that you ruin because the fats oxidize. On leaner beef, dry ageing can really make a difference.
Dreisbach's is a name I haven't heard in a long time. The very first steaks I imported into Japan nearly 20 years ago were Top Sirloins that we dry aged and portion controlled at Dreisbach's.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
TheMeatGuyJapan I always enjoyed going to Dreisbach's this time of year with the ponies running at Fonner and state bowling when it was in G.I, Hastings or farther east.
I thought of something else over the weekend. With wagyu being today's hot commodity as far beef goes, whatever happened with the beefalo? If my memory serves me correctly, I think it was back in the late '70's or early '80's there was a group trying to crossbreed the American bison with cattle to produce a leaner product with more protein. It just kind of made me laugh at how the general public's view of beef has changed over the past few years as we have gone from Jack Sprat to Jack Sprat's wife.
The old Beefalo. It was detrimental to the American Bison population. A very large number of Bison now have domestic bovine in their genes. I think they were also having problems with domestic cows transferring disease to bison herds as well.
Like pork, more people are asking for the fatty side of the brisket. Dystocia is a problem with beefalo with them momma cows. I think it takes about 3 generations before they can give birth without performing a C-section. Belgian Blue....
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