BB630
13 Mar 2009
Life / If I could introduce something from my country into Poland, I would.... [175]
Lets be serious here, the best steaks in the world mostly find there way into high priced foreign restaurants or New York City. I doubt many people here have tried a true Prime cut of beef. Even Choice is a rarity and costs a significant amount more than you would pay at most good restaurants. Sphinx for instance, would never have a steak rated above Select. Standard or below is what I would expect dining there. You don't go to a restaurant like that expecting to find a real steak. The issue is that the method of producing beef cattle is not at the level in other parts of the world as it is in the States. This is a matter of fact, known throughout the industry. The costs associated are high, and most beef cattle in foreign countries eat a significantly larger amount of grass and fodder than American cattle. The large-scale production of field corn allows American producers to get cattle to market weight at under 3 years of age. Large scale feedlots are not feasible in most locales. British herds also are not of the quality you can find in the States. A hindrance to beef production in Britain has been due to BSE and massive killings in an to attempt to stamp out the disease. Regardless, there is not the necessary market or resources to adequately support a beef industry like that in the American Midwest.
If you want to sit here and argue about good steaks, you should really just complain about the purchaser and the cook at your local eatery. A decent steak is not too hard to come by, but cut and proper preparation cannot be substituted. For quality marbling and texture you need a younger steer grown on a high-grain diet from a good bloodline. Due to this you are usually going to get older cattle in European markets. True varieties of beef cattle aren't even common in places like Poland. The majority of the cattle there are dairy or dual-purpose. Arguing over quality without truly understanding the nature of beef or the beef industry is just inane.
Your real gripes boil down to this:
I was not happy with the taste of my steak, not with the quality of the meat
As for CJD. Statistically I doubt you have to worry about CJD. As well, the prions are not completely understood and the spread of the disease to humans still needs to be researched.
Lets be serious here, the best steaks in the world mostly find there way into high priced foreign restaurants or New York City. I doubt many people here have tried a true Prime cut of beef. Even Choice is a rarity and costs a significant amount more than you would pay at most good restaurants. Sphinx for instance, would never have a steak rated above Select. Standard or below is what I would expect dining there. You don't go to a restaurant like that expecting to find a real steak. The issue is that the method of producing beef cattle is not at the level in other parts of the world as it is in the States. This is a matter of fact, known throughout the industry. The costs associated are high, and most beef cattle in foreign countries eat a significantly larger amount of grass and fodder than American cattle. The large-scale production of field corn allows American producers to get cattle to market weight at under 3 years of age. Large scale feedlots are not feasible in most locales. British herds also are not of the quality you can find in the States. A hindrance to beef production in Britain has been due to BSE and massive killings in an to attempt to stamp out the disease. Regardless, there is not the necessary market or resources to adequately support a beef industry like that in the American Midwest.
If you want to sit here and argue about good steaks, you should really just complain about the purchaser and the cook at your local eatery. A decent steak is not too hard to come by, but cut and proper preparation cannot be substituted. For quality marbling and texture you need a younger steer grown on a high-grain diet from a good bloodline. Due to this you are usually going to get older cattle in European markets. True varieties of beef cattle aren't even common in places like Poland. The majority of the cattle there are dairy or dual-purpose. Arguing over quality without truly understanding the nature of beef or the beef industry is just inane.
Your real gripes boil down to this:
I was not happy with the taste of my steak, not with the quality of the meat
As for CJD. Statistically I doubt you have to worry about CJD. As well, the prions are not completely understood and the spread of the disease to humans still needs to be researched.