Nebraska aka the boondocks | This is an interesting conversation. My wife and I have tried everything, to my knowledge. Organic, non organic. Corn fed, grass fed. Private herds. Aged waygu. Prime. We were at “Nora’s” in D.C. in 2009, the first all organic restaurant in the country they claimed, it’s actually in Georgetown. Everything sourced from Amish. Maybe it was all propaganda, but it was darn good. I have had stringy grass fed meat, as some have said, but I have eaten enough to know it can be good. What makes good or bad grass fed, I don’t know. I have also read, it takes 42 months to fatten on all grass, vs., 14 months from birth to process for corn fed. I don’t know if that is right either, but would imply a higher cost and investment. I think some folks eat grass fed for other reasons than just taste.
We have eaten in a lot of high end steak houses, wet aged, dry aged and everything in between . Frankly I won’t eat another 40 som e day dry aged piece of meat, the look and taste was more than I could stomach, lol…. A5 waygu is fantastic, imo. Long story short, I do feel beef is closer to a luxury item than not. I do feel there should be quality control, and controling in this country rather than being subjected to “third world screw worms,” is a good thing. And by the way, what an ironic term, third world screw worms, although AI tells me that is an outdated term, it’s new world, must be politically incorrect. Lots of cow folk put in a lot of work, and thus shouldn’t have to compete against the LCD that exits elsewhere, imo. Consumers should be given full knowledge of the difference of what goes on here versus elsewhere. So that they can make the best choice for whatever their personal preference in meat may be!
Edited by McHusker 10/26/2025 05:17
|
More beef origin questions
