Thought about this for some time. I get sick of some of the myths perpetuated by profit in the industry. And also general misinformation.
I don't know everything and welcome input.
Not doing this to offend vegetarians. and lets leave visuals out of it please.
Firstly not to offend texans, but they are some of the worst perpetrators of Myth. former Governor Anne Richards is the only "honest" Texan i have heard in relation to their beef. She said she grew up on texas beef and she said" have you ever eaten Longhorn? I grew up on it. Scrawny. grazing on scrub brush.It was terrible beef. We had to pound the lell out of it to be able to eat it" then she proceeded to give her recipe for Chicken Fried Steak.
I should find a link for it but that is not my point here. Sure Longhorn is no longer used the way it once was. But by and large the reason there is good texas BBQ is that was the only other thing you could do with such poor meat. Cook it long, cook it slow, and let it get its flavor from the fire. If that doesn't work and you can still taste the awful flavor cover it up with thick sugary tomato BBQ sauce. So i hate to hear people brag about texas beef, you either have to pound it down to nothing, dip it in buttermilk,eggs & flour and deep fat fry it so you are primarily eating fried breading with a hint of beef flavor, or cook it a long time and cover up the flavor with smoke & sauce.
tastes good but its a way to get money for a poor quality product.
which brings me to my other pet peeve.
Rare steak. People again have been conditioned that this is the way to consume meat. However it is untrue. Most beef you get in restaurants is not of the highest quality. When you cook beef the fat, edge fat & marbling turns from a solid to a liquid and that is where a great amount of flavor, good or bad comes from. Alot of meat comes from older animals, the more the fat breaks down through cooking the stronger the taste.
Rare or under cooked steak is hard to tell the difference between good quality well marbled meat and tough old commercial grade.
So "fine" establishments will encourage the myth, barely cook the meat then season and brush with salted butter. Cooked meat has a totally different flavor/texture to under cooked meat. The overall quality of beef is much better nowadays through cooperation within the industry but it could be better. Also the the slaughtering has become more efficient and humane in the last decade or so. If you have a cow that is not killed instantly and allowed to suffer they release adrenaline and it taints the flavor of the meat. It is kind of a tangy after taste and once you know what it is it makes it very difficult to continue eating. However you would never reach this flavor if you eat your steak medium rare.
Ok i got other things to do but i will add to this when i get a chance.
I don't know everything and welcome input.
Not doing this to offend vegetarians. and lets leave visuals out of it please.
Firstly not to offend texans, but they are some of the worst perpetrators of Myth. former Governor Anne Richards is the only "honest" Texan i have heard in relation to their beef. She said she grew up on texas beef and she said" have you ever eaten Longhorn? I grew up on it. Scrawny. grazing on scrub brush.It was terrible beef. We had to pound the lell out of it to be able to eat it" then she proceeded to give her recipe for Chicken Fried Steak.
I should find a link for it but that is not my point here. Sure Longhorn is no longer used the way it once was. But by and large the reason there is good texas BBQ is that was the only other thing you could do with such poor meat. Cook it long, cook it slow, and let it get its flavor from the fire. If that doesn't work and you can still taste the awful flavor cover it up with thick sugary tomato BBQ sauce. So i hate to hear people brag about texas beef, you either have to pound it down to nothing, dip it in buttermilk,eggs & flour and deep fat fry it so you are primarily eating fried breading with a hint of beef flavor, or cook it a long time and cover up the flavor with smoke & sauce.
tastes good but its a way to get money for a poor quality product.
which brings me to my other pet peeve.
Rare steak. People again have been conditioned that this is the way to consume meat. However it is untrue. Most beef you get in restaurants is not of the highest quality. When you cook beef the fat, edge fat & marbling turns from a solid to a liquid and that is where a great amount of flavor, good or bad comes from. Alot of meat comes from older animals, the more the fat breaks down through cooking the stronger the taste.
Rare or under cooked steak is hard to tell the difference between good quality well marbled meat and tough old commercial grade.
So "fine" establishments will encourage the myth, barely cook the meat then season and brush with salted butter. Cooked meat has a totally different flavor/texture to under cooked meat. The overall quality of beef is much better nowadays through cooperation within the industry but it could be better. Also the the slaughtering has become more efficient and humane in the last decade or so. If you have a cow that is not killed instantly and allowed to suffer they release adrenaline and it taints the flavor of the meat. It is kind of a tangy after taste and once you know what it is it makes it very difficult to continue eating. However you would never reach this flavor if you eat your steak medium rare.
Ok i got other things to do but i will add to this when i get a chance.