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meat + (14)
usda + (5)
madcow + (5)
food + (5)
bse + (5)


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soyjoy (4)
briank (2)

Did McDonalds cause the decline of violence in America?
posted by Fiasco da Gama on Oct 26, 2011 - 49 comments

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

The two year long saga of how McDonalds engineered the perfect cottage cheese filet for the McSpicy Paneer burger. McD has a turbulent history in India where its processes, practices and products, successfully developed over decades, have been turned upside down and redesigned, often from scratch. [more inside]
posted by infini on Jun 12, 2011 - 116 comments

Sausage pork beef cheese whole milk butter margarine nuts and sausage pork beef cheese whole milk butter margarine nuts and sausage.... [SLYT, 1:00, looping]
posted by heurtebise on Jan 25, 2011 - 44 comments

Although Americans' appetite for local, grass-fed beef is growing, regional livestock farmers face a nagging problem: a shortage of slaughterhouses. Now some of them are turning to mobile operations to butcher their animals on their own farms. Mobile slaughter units feed the local food movement
posted by twoleftfeet on Aug 19, 2010 - 63 comments

"You know that moment when you are at your favourite restaurant and you bite into a juicy steak? Well, we create those steaks by sharing the wine with the cattle." So says the mission statement for Sezmu Meats. You've probably heard of Kobe beef which according to popular belief is fed one beer per day, massaged with sake daily, brushed to set their fur, and fed on grain fodder. "The cattle at Semu Meats are raised in the beautiful Okanagan Valley located in British Columbia, Canada. They enjoy a diet of grass until they reach a desirable size at which point their diet matures. Then they are fed a proprietary blend of grains with a cow sized glass of red BC wine every day until production. A cow sized glass is well over a bottle of wine! Then the beef is dry aged for 21 days to achieve maximum flavour." Check out their blog: Okanagan Daily Special to view some pictures that compare beef fed without wine and those with.
posted by Fizz on Aug 18, 2010 - 47 comments

I say! Professor Elemental, pith helmeted explorer of the outer reaches of steam-punk hip-hop feels moved to write a letter - deploring the behaviour of a young fellow named Mr B. [more inside]
posted by lucien_reeve on May 28, 2010 - 26 comments

How to cook a perfect prime rib. [more inside]
posted by AceRock on Dec 18, 2009 - 55 comments

Iowa Senator Chuck Grassley opens up another Ask Chuck Webcast. The people respond. Grassley answers.
posted by Optimus Chyme on Dec 17, 2009 - 12 comments

The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees. - Joseph Mitchell, 1939. [more inside]
posted by Joe Beese on Jun 14, 2009 - 39 comments

We know how fancy business cards can be. We know how seriously some people take business cards. But all of these cards have one fatal flaw: they are not made out of meat.
posted by Faint of Butt on May 12, 2009 - 43 comments

Way back in 1984, when rap was still in its infancy, a now-obscure Brooklyn trio called UTFO released a record entitled "Roxanne, Roxanne". UTFO cancelled an appearance at a show promoted by now-legendary figures Mr. Magic and Marley Marl, and when a teenage girl named Lolita Shante Gooden overheard them discussing the cancellation and their anger over it, she offered to record a diss track as the titular Roxanne, and became Roxanne Shante. UTFO responded with their own "Real Roxanne", and thus began a ridiculously long series of answer records involving everyone from the fictional Roxanne's doctor to her grandmother. Now you can listen to them all without spending a fortune: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6, Part 7, Part 8, Part 9, Part 10 [more inside]
posted by DecemberBoy on Oct 27, 2008 - 40 comments

Cheap Corn Makes Your Life Short
posted by thisisdrew on Apr 20, 2008 - 41 comments

Where does recalled beef go? Last month, the largest beef recall in U.S. history (143 million pounds) occured after the Humane Society released footage of sick cows at a meat processing plant in California. Before it was recalled, most of the beef had already been sent to school lunch programs and other public nutrition programs.
posted by amyms on Mar 3, 2008 - 59 comments

New Beef Eco-Report: Pound-for-Pound, Beef Produced with Grains and Growth Hormones Produces 40% Less Greenhouse Gas Emissions and Saves Two-Thirds More Land for Nature Compared to Organic Grass-Fed Beef. "Environmentally conscious consumers who have been told that grass-raised beef is more environmentally sensitive and sustainable should rethink their beef purchases in light of our findings," says lead author Alex Avery, author of The Truth About Organic Foods.
posted by parmanparman on Nov 26, 2007 - 68 comments

Restaurant crybaby lashes out at NYT's Frank Bruni (pdf). Jeffrey Chodorow's new restaurant (where each diner is constantly threatened with impalement by samurai sword, apparently) got a (funny and) decidedly lukewarm review in the Times. So he took out a full-page ad to complain about it (pdf linked above), price tag: at least $30k. He also whines about it on his new blog. The word "critic" is deployed in scare quotes.
[via this Slate piece by a former NYT food critic; interesting in itself]
posted by grobstein on Feb 23, 2007 - 53 comments

US Meat Supply at Risk of Mad Cow Disease is one of the headlnes I missed last week week. Auditors can’t say whether meat plants followed mad-cow rules is another. Plus 'Downer Cows' Entering Meat Supply, USDA Inspector General Says | USDA slammed for letting high-risk downer cattle reach consumers | USDA Didn't Follow Procedures In '04 BSE Test | Agency Fought Retesting of Infected Cow | USDA feared beef test and, um... Confidence in U.S. called key to exports. [more inside]
posted by soyjoy on Feb 10, 2006 - 39 comments

By the way...Americans may have eaten mad cow.
posted by soyjoy on Nov 4, 2005 - 65 comments

"I... Forgot."

Upon the death of a possible BSE cow, "the unidentified doctor preserved the brain stem sample in formalin... but then 'simply forgot' about it until mid-July." That's the reason why we're only hearing about it now. Any questions?
posted by soyjoy on Jul 27, 2005 - 50 comments

Have you heard of Kobe beef? How about Liechtenstein's milk?
posted by magullo on Jul 27, 2005 - 33 comments

Second US case of Mad Cow confirmed. The initial rapid screening test in November was positive, but a more stringent test was negative, and the USDA told America that the cow was BSE-free. The agency did not mention that it had skipped the Western Blot test, used in 2003 to confirm the first U.S. mad cow.
posted by soyjoy on Jun 24, 2005 - 65 comments

Temple Gradin is someone who has affected the way you eat meat.Temple Gradin is credited for building half of all slaughterhouses in the United States alone. She also has Auspergers Syndrome. Her work has been always for the humane treatment of food animals, and some vegans have been claimed as saying if all food animals were treated as well as Dr. Grandin wants them to be, they would eat meat and milk again. Resume, PETA commendation here.
posted by Dean Keaton on Feb 18, 2005 - 30 comments

"Other ingredients include BEEF TRIPE, BEEF HEARTS, AND 'PARTIALLY DE-FATTED COOKED PORK FATTY TISSUE' How does one de-fat fat? Bizarre. God knows what else is in here."
posted by Specklet on Dec 9, 2004 - 51 comments

"I guess any self-respecting rancher would have shot, shoveled and shut up, but he didn't do that". An annoyed Premier of Alberta Ralph Klein was quoted saying this on Sept 17th, 2003 at a weekend meeting of U.S. governors and western Canadian premiers in response to the discovery of one case of mad-cow found in his province.
Fast forward to today: USDA refused to release mad cow records , United Press has been requesting these documents since July 10th, 2003 and has been continually stonewalled as recently as Dec 17th ,2003. Especially troubling is the question of where the Canadian mad-cow possibly originated.
posted by CrazyJub on Dec 24, 2003 - 25 comments

Beef industry stunned by mad cow disease
posted by synecdoche on May 20, 2003 - 17 comments

Teenage Girls Not Getting Enough Meat... At least, not according to the American Beef Industry, which concoted this laughably ridiculous "lifestyle" site to appeal to god knows who, ostensibly focused on teen girl issues (prom? dating?), but with a thinly veiled meaty agenda beneath it all. Bonus points for the horrifically Avrilesque domain name. Marketing. It's what's for dinner.
posted by jonson on Feb 1, 2003 - 59 comments

The Origin of the Hamburger (npr.org). A restaurant named Louis' Lunch lays claims to the original hamburger. Dick's Drive-In has some of the best hamburgers and fries in Seattle. At the Beacon Drive-In in Spartanburg, SC you can get your burger served "a-plenty," meaning hidden under a generous pile of onion rings and fries. What's your favorite burger? Or has the recent beef recall got you down?
posted by josephtate on Aug 11, 2002 - 50 comments

''That's a handsome looking beef you've got there.'' (NYT)
Long and involved explication of something I've always wanted to do: raise a cow from birth to slaughter inside of an american factory farm. How does a cow get from being a cute little cow to my dinner plate? Is it safe? Is it moral? Is it yummy?
posted by zpousman on Mar 30, 2002 - 31 comments

Watch Marketing In Action Read this wire article about the "new" flat-iron steak and you can almost hear the gears spinning in the heads of Beef Council marketing flacks as they imagine how to take a junk cut of meat and turn it into the "latest taste sensation". Does the world really need another kind of steak? (link to news article via FARK.....don't hate me)
posted by briank on Nov 7, 2001 - 23 comments

Finally, some genetic modification I can sink my teeth into! Wired reports this morning that an Australian researcher has identified the genetic characteristics for "tenderness" and "toughness" in cow muscle tissue. Aussie cattle ranchers are already gearing up to produce animals that result in more tender, juicier beef. I'm drooling already.
posted by briank on Aug 22, 2001 - 14 comments

Like the rest of Europe, Germany is going through a histrionic BSE scare. So Germans switched to sausage and pork. And then they were told pork contains anabolic steroids. So they switched to venison. And then they were told it might have BSE too. So the Germans, who hate veggies, are starting to "starve." And raid zoos for meat. Hey, where'd all this paté come from?
posted by aaron on Jan 27, 2001 - 5 comments