OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
posted by AceRock on Apr 13, 2013 - 31 comments

"Steak is the defining mouthful of our time" (A.A. Gill, for Vanity Fair)
posted by box on Apr 11, 2013 - 102 comments

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

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

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

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

"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

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

''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

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