Meatgistics Podcast: Guess the Meat
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Jonathon Austin In this episode there was discussion about price fixing again. It was mentioned that just removing the USDA inspectors will not drop the price of beef. I agree, especially since the tax payer is paying for the inspection and not the slaughterhouse. What they could do is adjust the rules so small farms can do a limited amount of on farm processing and sell direct to consumers. There is already provisions for poultry in many states. In Wisconsin I can sell up to 999 birds direct to the consumer that have been raised and slaughtered by me, however I cannot with pork or beef.
Ridley Acres Too bad your farm is not down in Louisiana because I would be the first to show up and buy some animals from you. Maybe you could get around the laws for your pork and beef by allowing a limited hunt… in a pen and having an onsite processor/butcher. I would go on a hunt periodically for sure!!
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Yes ox tail is pretty big in Caribbean food, which is pretty good if you ask me. Guess Wichita doesn’t have a very large Caribbean influence…
You want a 90% lean pig, go shoot you a dang feral hog, them suckers are lean.
Wagyu is overrated anyway, now I have had wagyu crossed with a beefmaster that was pretty damn good that my cousin raised and fed out.
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Yes ox tail is pretty big in Caribbean food, which is pretty good if you ask me. Guess Wichita doesn’t have a very large Caribbean influence…
You want a 90% lean pig, go shoot you a dang feral hog, them suckers are lean.
Wagyu is overrated anyway, now I have had wagyu crossed with a beefmaster that was pretty damn good that my cousin raised and fed out.
HerbcoFood I love Ox tails. The creole influence we have in Louisiana has generated a couple of very decent braising dishes (and soup) which I would enjoy more often if it was not so darn expensive. If you pick the meat and fat on those things you end up paying more than prime ribeye/lbs. Same thing with turkey necks. They use to give those things away to people that would want them to go crabbing. Now a small pack of necks is gonna cost you $6/pack (mostly bones)
I won’t lie and had an out of this world experience eating some Japanese Miyazakigyu A5 ribeye and dreamt about it a couple of times BUT that is because I did not pay for it.
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Well, look at this! I got a mention along with Chef within the first 3 minutes of the podcast. It made my heart happy for some reason!
Dr_Pain We are famous
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HerbcoFood said in Meatgistics Podcast: Guess the Meat:
In that case I want to try some of those kangaroo snack sticks they were eating
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Austin Stumbleupon! I remember this!
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RafterW I am still disappointed it is gone. I could spend so much time falling into rabbit hole after rabbit hole… I think somebody bought it, but the replacement kind of sucked in my opinion.
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Jonathon interesting about the garlic in the beef from the Stricks tip!
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Jonathon, listen back to that stricks podcast, starting at the 33:50 mark, he says to add 1% garlic to an original beef sausage recipe. He doesn’t say what the 1% is based off of but I would guess it is total meat weight.
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Jonathon, listen back to that stricks podcast, starting at the 33:50 mark, he says to add 1% garlic to an original beef sausage recipe. He doesn’t say what the 1% is based off of but I would guess it is total meat weight.
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