45acp
naw man
Wagburgers were good, but not really any better than 70% whitetail/ 30% brisket. There is a cost benefit as the wagyu was only like $15/lb while the deer burger is more like $2800/ lb. ![Laughing :laughing: :laughing:](https://data.irate4x4.com/assets/smilies/laughing.gif)
![Laughing :laughing: :laughing:](https://data.irate4x4.com/assets/smilies/laughing.gif)
This thread nearly has it all.
Arguing
Name calling
Tangent topics
Crankiness
Puffy chestiness
Obtusism
Gizm
Just needs
This is why I say no to costco:
https://www.youtube.com/watch?v=hELeD0mPdnE&ab_channel=FlavCitywithBobbyParrish
Wagburgers were good, but not really any better than 70% whitetail/ 30% brisket. There is a cost benefit as the wagyu was only like $15/lb while the deer burger is more like $2800/ lb.![]()
This thread nearly has it all.
Arguing
Name calling
Tangent topics
Crankiness
Puffy chestiness
Obtusism
Gizm
Just needs
Because of this thread, we're doing wagyu hamburgers tonight.
Kinda want to compare to my typical deer meet mixed with brisket burger. Will report back..
because of this thread i just got home from costco with some prime rib eye because i didnt want to settle for the new yorks in the freezer![]()
Steak + She = get the fuck out
My wife is an awesome cook. Steak is a man's job.
But aren’t you scared of dying from blade tenderized beef?....
Bitches be cray cray with the beefsteak.
I prefer deer with pork fat. Need to grind up some with brisket and try it for burgers.
my costco has choice in white packaging then then prime in the blue packaging and imo theyre both awesome![]()
Avocados are gross. They are rotten before you even get them at the grocery story...
There's a 98% chance every cut of beef you get from a grocery store is in fact cloned beef. Have fun.
There is, and it takes years before a person is allowed to grade at a slaughter house. I have a friend who was the first woman to achieve this position.
https://www.ams.usda.gov/grades-stan...-and-standards
Edit: I focused on the standards part, not the "device" part. This should be fairly easy via photo/video + AI. Similar to what is done for x-ray or other medical imaging AI.
Our CostCo's around here sell "choice" grade beef. Most major chain groceries sell "select" grade, which is one grade lower than "choice".
Hunt our own food. Then buy halfs of beef and pork when needed.
So do you just hack into it or what?
the only butchering I've done is cutting it off the deer and straight into the grinder
Indeed and these are great standards.
But ambiguity is built into the system between cuts. There is no definite list of standards for the consumer to decide if they want a Top Round or a Chuck Eye Roast. What the s the difference, and which one is higher on the list? I know Chuck is and that's it. That's all I know.
That's bullshit. I know the difference between a thigh and a breast. The breast is white and stingy and dry shit meat for nuggets, and the thigh is thick succulent and juicy for Patricians.
No such luck on cows. Good luck Consumer, here's a Chuck Loin Chop Rib, you know like mom used to make. No I don't fucking know what the fuck.
You shouldn't need a class to buy a cow, you should have to look at a big diagram on the wall for 20 seconds and figure it out for the rest of your life.
Even an oaf like you can take a chicken apart with a knife in 90 seconds in your kitchen. Try that with a cow. There are a lot more parts and a lot more options with a cow. And it’s different on grass fed beef. There are parts that just aren’t as good (imho) on a grass fed cow.
Of course you could just try different roasts and steaks and learn what you like. Maybe write it down so you don’t forget.
Why can two identical cuts from the same store, with the same grade, be prepared side by side and taste so differently? Cheating by my shitty discount grocery stores? Non-participation? Fake USDA labels?
Well fuck man look at this:
https://www.ift.org/news-and-public...ssues/2013/march/columns/food-safety--quality
Instrumental Grading of Meat
Neil H. Mermelstein
March 1, 2013
Beef Carcass Grading
On a voluntary, fee-forservice basis, meat processors can have their products officially graded or certified by the USDA’s Agricultural Marketing Service (AMS) (www.ams.usda.gov). During the grading of beef, the chilled carcass side is cut between the 12th and 13th ribs to expose the rib eye and associated fat cover. Historically, grading was done on beef carcasses by a human grader trained in processing plants, but that led to day-to-day and week-to-week variation in the accuracy of grading. So researchers at the USDA’s Roman L. Hruska U.S. Meat Animal Research Center (USMARC) (www.marc.usda.gov) in Clay Center, Neb., worked on the problem and developed an instrument that almost all major North American beef plants use for measuring marbling and yield grade traits.
So of course I was on the right track but it's already been done. I'm not satisfied with it, I wonder what else is wrong.
Why can two identical cuts from the same store, with the same grade, be prepared side by side and taste so differently? Cheating by my shitty discount grocery stores? Non-participation? Fake USDA labels?
Like humans and every other animal, some cows are bigger, older, younger, fattier, different breeds, etc. You are looking for order where there is none. At least until we grow beef in a lab.
Like humans and every other animal, some cows are bigger, older, younger, fattier, different breeds, etc. You are looking for order where there is none. At least until we grow beef in a lab.
During the grading of beef, the chilled carcass side is cut between the 12th and 13th ribs to expose the rib eye and associated fat cover.