Less Tender Cows

[Bir48die]

I think so. We had steaks in a restaurant near Bologna, Italy a few years back. The waiter brought us, basically, a birth certificate of the cow. Where it grew up, what it ate. The meat was excellent as it grew up roaming the mountainside eating grass. I was happy it had a nice life.

The best Portlandia show ever is about the couple that orders chicken and the rest is history. It is a must see. Very similar to this.

 

[Chuckanut]

Years ago I attended a conference on American Canadian issue. At that time the US had restricted Canadian beef due to Mad-Cow disease and the Canadians were not happy about it. Somehow they brought in and served some very good beef from Alberta. I was best steak I have every had and was truly and education. You could cut it with a fork and it almost did melt in your mouth.

 

[TromboneAl]

On our recent trip I had the best ribeye I've ever had. I bet they used some tenderizing additive. Went back two days later and had it again.

 

[imoldernu]

Now on sale at Aldi....

https://allnaturalsavings.com/many-new-vegan-products-at-aldi-including-beyond-meat/

Right up there with organic water.

 

[audreyh1]

Years ago I attended a conference on American Canadian issue. At that time the US had restricted Canadian beef due to Mad-Cow disease and the Canadians were not happy about it. Somehow they brought in and served some very good beef from Alberta. I was best steak I have every had and was truly and education. You could cut it with a fork and it almost did melt in your mouth.

When we traveled to Alberta Rockies we were amazed at how delicious their beef was! They age it longer AFAIK.

 

[gerntz]

We paid $100 for meals at a restaurant that has been great in the past.

This time, the prime rib was chewy. Really chewy. Had to spit out a lot.

So, I guess that depends on what the cow ate and how old it was when slaughtered?

That's what LBYM gets you.

 

[Rianne]

Wow! This sounds like a scene in Portlandia.

Found it and sent to DH. Hahahaha. Yes, the waiter had a picture of the cow. The sincere sensitivity he expressed as he explained the quality of the meat. The restaurant, in the Apennines, was very popular. An experience to remember!