Ok so we stop eating beef to reduce greenhouse emissions. So do we just let the species go extinct because we have bred them in much of the world to be unable to reproduce without human assistance as the calves are too big to be born without assistance? Or do we let them breed and the survivors spread out eating human crops as there are no predators left that are able to take down and kill an adult cow? This is the one area I have never been able to get an answer on from either the scientists or the PETA crowd.
Yes I know not all the predators are extinct but compared to the number of cattle in Texas, how many bears or packs of wolves are there, or would be tolerated by the human population before fear would cause them to be killed off?
Give it another decade; digitally printed meat will be available. Bio-3D-printing is real, starting now with things like skin grafts and replacement arteries (yes, real living tissue). Eventually they’ll figure out how to do perfectly marbled steaks, pork butts, and turkey breasts.
For all you steak lovers I will share the secret to the BEST steaks you will ever eat.
Costco offers up Prime beef loins in the plastic “crack wrap”. The loins are about 2/3 (or less) the price of cut steaks. And, Prime is typically only $2-$3 more per pound than Choice.
Buy the entire loin in the wrap. Ribeye, NY or even simple Sirloin. Put the unopened loin in the fridge for 30-40 days. This is simple wet aging. The beef will be just fine. You can’t do this with pork or chicken but through some bio-magic it works for uncut slabs of beef.
Open the wrap, rinse the loin, trim excess fat and cut into you perfect size. Use a vacuum sealer to bag and freeze the steaks. No freezer burn and they will last literally for years in the deep freeze. I’ve eaten steaks that got “lost” in the freezer for 2 years. Not a problem.
At this point you have the makings of a very good steak. Better than most restaurant steaks.
But wait. There’s more. You need a Sous Vide wand. https://www.amazon.com/s?k=sous+vide
Medium rare, 132.5 F for 1 hour. Or 2. Or 6. You can’t overcook with a Sous Vide. 45 seconds on each side on the grill or a super hot iron skillet and you have the PERFECT steak.
Lisa cannot eat fat in any meaningful quantity. I buy Prime sirloin loins for her and do the aging thing. Trim what little fat is present and bag em up. Between Prime, aging and Sous Vide, her Sirloins come out ALMOST fork tender. They are better than 99% of restaurant Ribeyes or NY’s.
theincrediblebulk over 2 years ago
Ok so we stop eating beef to reduce greenhouse emissions. So do we just let the species go extinct because we have bred them in much of the world to be unable to reproduce without human assistance as the calves are too big to be born without assistance? Or do we let them breed and the survivors spread out eating human crops as there are no predators left that are able to take down and kill an adult cow? This is the one area I have never been able to get an answer on from either the scientists or the PETA crowd.
Yes I know not all the predators are extinct but compared to the number of cattle in Texas, how many bears or packs of wolves are there, or would be tolerated by the human population before fear would cause them to be killed off?
P51Strega over 2 years ago
Give it another decade; digitally printed meat will be available. Bio-3D-printing is real, starting now with things like skin grafts and replacement arteries (yes, real living tissue). Eventually they’ll figure out how to do perfectly marbled steaks, pork butts, and turkey breasts.
JPuzzleWhiz over 2 years ago
What a coincidence — I just read about this the other day in the weekly “News of the Weird” column!
https://www.startribune.com/news-of-the-weird-potty-training-for-cows-is-now-a-thing/600100377/
Andylit Premium Member over 2 years ago
NOT. GONNA. HAPPEN.
For all you steak lovers I will share the secret to the BEST steaks you will ever eat.
Costco offers up Prime beef loins in the plastic “crack wrap”. The loins are about 2/3 (or less) the price of cut steaks. And, Prime is typically only $2-$3 more per pound than Choice.
Buy the entire loin in the wrap. Ribeye, NY or even simple Sirloin. Put the unopened loin in the fridge for 30-40 days. This is simple wet aging. The beef will be just fine. You can’t do this with pork or chicken but through some bio-magic it works for uncut slabs of beef.
Open the wrap, rinse the loin, trim excess fat and cut into you perfect size. Use a vacuum sealer to bag and freeze the steaks. No freezer burn and they will last literally for years in the deep freeze. I’ve eaten steaks that got “lost” in the freezer for 2 years. Not a problem.
At this point you have the makings of a very good steak. Better than most restaurant steaks.
But wait. There’s more. You need a Sous Vide wand. https://www.amazon.com/s?k=sous+vide
Medium rare, 132.5 F for 1 hour. Or 2. Or 6. You can’t overcook with a Sous Vide. 45 seconds on each side on the grill or a super hot iron skillet and you have the PERFECT steak.
https://dadgotthis.com/wp-content/uploads/2020/03/Sous-vide-ribeye-featured.jpg
Lisa cannot eat fat in any meaningful quantity. I buy Prime sirloin loins for her and do the aging thing. Trim what little fat is present and bag em up. Between Prime, aging and Sous Vide, her Sirloins come out ALMOST fork tender. They are better than 99% of restaurant Ribeyes or NY’s.