SWR, terminal values, TIPS, I-bnds & comm paper

[Hyperborea]

Having spent nearly 50% of my time over the past two years in Europe (France, UK, and the scandnavian countries), I would tend to agree with two exceptions:

2) There is no finer beef than that good ol' grain fed stuff right here in the U.S.

Perhaps this is true in comparison to European beef which I haven't sampled to a great extent. However, it is highly unlikely that you've ever tried authentic Kobe or Matsusaka beef. The meat is incredibly tender and finely marbled. The meat comes from a different breed of cattle and they are massaged and beer fed. It is expensive but then most people don't eat it in 40oz porterhouse steaks. If you ever get the chance and if you really like beef you should try it. I'm not sure if it is available for sale in the US or not. I've only eaten it in Japan.

[Peter]

I'm not sure if it is available for sale in the US or not. I've only eaten it in Japan.

Kobe-style beef is raised in California, and available at several Bay Area stores. It is as Hyperborea describes, but not hopelessly expensive -- about 50% more than the equivalent USDA choice cut.

ob ER content: if I was not semi-retired I would not know about such vital matters ...

Peter

[Hiss]

However, it is highly unlikely that you've ever tried authentic Kobe or Matsusaka beef. **The meat comes from a different breed of cattle and they are massaged and beer fed. *

To heck with eating the beef. If they are really massaged and beer fed, I want to be one of the cows!

[fire5soon]

I wonder if the cow massagers desire to be FIRE'd?

Ah, to be trapped by the Golden Udders.

[Hiss]

I wonder if the cow massagers desire to be FIRE'd? *

I think if I were a cow masseure (sp?), If I weren't FIRE'd I would want to be fired. But now this is getting to be utterly ridiculous.