Honey, I Finished The Internet

19 Replies to “Honey, I Finished The Internet”

1. Warning: If you’re hungry, ya best stop it at the .38 minute mark.

2. One difference is the ratio of Omega 6 to Omega 3.

   https://www.youtube.com/watch?v=cRmwobXCc4c

3. I prefer barley fed beef over corn fed beef. There I said it.

   1. Ahem. (refined) American feedlots have learned to finish their corn fed beef with barley.
      Can’t remember how many weeks it takes to flush the corn taste out.

      BTW. I used to regularly pick up a Costco brisket and have switched to their top cap sirloin. WAY less trimming and about 1/2 the cooking time on the Traeger.
      138-140°F top sirloin (medium rare) vs 195°F+ on the brisket for the full fat rendering. Rest time of 90+ minutes on either cut.
      Dry rub with Cabelas prime rib, Bovine Bold and Harcore Carnivoire from Peavy mart.
      Cheers

4. Damn! Nice knife work.
   Educational, too.
   Good work, bearded butchers.
   Truly.
   Thank God for people like these righteous dudes.

5. Funny, because YT just suggested this video to me a few hours ago.

6. I wondered when I saw those A&W commercials why they were pushing grass fed beef without explaining anything about why we should care. Great video. Thanks Kate.

   1. A&W’s “grass fed” means “cull cows”.

7. Just remember whether it’s grass fed or grain fed, the commie bastards want to eliminate beef from your diet.

8. Don’t know if this has anything to do with anything, but Wayne County, Ohio has a lot of Amish and still looks like something out of 1950’s Middle America. My sister lived in Wooster for years, before she and her husband retired down here to Georgia, her husband was the auditor for the Wayne County school system. They’ve got several Amish restaurants up there that serve family-style Sunday dinners of some good old-fashioned stick-to-your-ribs food. These guys apparently still do beef the old-fashioned way.

9. The father in law, long gone now, used to raise them on grass and hay in the winter and one month before slaughter he would stand them and feed them grain. After slaughter they were hung for 21 days then cut. Best beef I have eaten in my entire fairly long life.

   1. Yes as my father in law gone for some 13 years and the butcher were we buy our beef always said the hanging time was one of the most important parts of having really tasty meat.

      1. For sure. On the beef farm I grew up on we used to take down one animal a year for our own use and we used to hang the sides for a long time before wrapping for the freezer.

         Here is a really good article on beef and aging from the handiest man on Manitoulin Island…

         https://baileylineroad.com/food-search-great-steak/

         p.s. “Angus Beef!” is just marketing hype. You gotta hand it to the Angus Association though…

10. Hint: The grain has glyphosate in it.

    Read Toxic Legacy by Dr. Stephanie Seneff.

    1. Nothing toxic about the beef my father in law raised.

11. Bison is the superior meat.

12. In regard to the A W grass fed beef advertising of course they are grass fed they are old slaughter cows that have reached the end of the line (to old) .Good for nothing else but hamburger

13. The grass fed beef had yellow fat back when I worked in the packing plant. All that trim, other than bones, gets chucked into sausage or ground beef. Typically grass fed didn’t have 3 or 4 inches of back fat. While all processed products leaving a packing plant have maximum permissible fat they can’t use all the fat and render a shitload.

    While I never cut beef, I did turn sides into quarters. When running your knife along the rib you ran it as close to the front as possible to make the hind quarter slightly bigger than otherwise. That alone probably paid my fat union wage.

    Back in the mid 1970s, the U of Alberta was conducting research at Gainers Edmonton into aging beef. I think they would push blunt probes through the muscle to measure resistance at various stages of aging. It would be interesting to see the results of the research.

14. My Dad would raise 2 steers a year for our big freezer. He would let them get just past veal, and have some grass, then finish them on “Rolled oats and molasses”. At least then, you could special order it from the feed store as an already mixed feed.

    2 weeks on that, then into the locker.

    The taste is rather special and you can taste some of the molasses flavor in the meat.

    That was when I learned that digestion is not perfect and a lot of what you eat ends up in you just floating about. That also extends to what your food ate…

    Similarly, catfish from cool waters out west are delicious. Catfish from warm algae ridden waters of Florida taste like muck. (I tried to eat one and just could not.)

    So while you may want that Barley finish, try a bit of rolled oats and molasses 😉

    (Now if I could just get the steer to eat garlic and chili rub 😉