"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

Will be getting another Bessy next month and try again.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"enigma" wrote in message
...
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Hello there Lee - long time no see. What have you been up to?

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about breed
(and Bos type). The exception to this is veal, but that's about as rare as
rocking horse manure these days.

On Mon, 27 Jun 2011 14:26:54 +1000, "FarmI" ask@itshall be given
wrote:

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about breed
(and Bos type).

Actually you have it exactly opposite... feed being equal breed
matters very little but age determines tenderness and flavor. Older
beef is tougher and more strongly flavored... also the fat in older
beef is no longer white but tends to yellow which adds a gamy flavor.
With older beef less tender cuts can be tenderized with braising and
grinding but the more desireable cuts from the rib and loin that
typically become tender steaks and roasts will be negatively affected
and after about three years will attain a liverish flavor. The USDA
grading system mandates that no beef over two years can be awarded the
Prime designation.

"FarmI" ask@itshall be given wrote:
"enigma" wrote in message
...
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Hello there Lee - long time no see. What have you been up to?

It has been busy here this June. Last month everything was wet and rained
almost every day. June here is coming along nice here for me. I have some
low spots in which I will fill today that still is a bit mucky, yes that is
a technical term.

The sun is shinning. A little rain shower every other day so I do not have
to water everything by hand. I have ten pots of Begonias that I started
from seed to plant around the yard. I think I will get my bicycle out clean
it up and go for a ride. It has been in the basement for the last three
years.

The biggest change is that my Mom 85 years old, now lives with me. Her
health and mind is in good shape, except she has AMD, A-Macular Eye
Disease. She has been taking these shots in the eye for years. Now her good
eye went also. She can see, but vision is limited. When her second eye
went, she can no longer drive.

Good thing I am retired myself now. I now have the time to help out. I got
a new big button phone and printed out a her personal phone listings in big
print. One page per person on her list in a binder. She is now happy that
she is able to call people. She has not been able to call her friends the
last few months. I programmed the TV remote for her favorite stations, she
had a hard time changing channels because she could not see the small
numbers. Same with the radio preset buttons.

She has her mind and in good physical shape for the most part, also loves
to be in the garden. She can see but it is limited. I am just grateful that
I got my early retirement just in time.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"FarmI" ask@itshall be given wrote:
"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about breed
(and Bos type). The exception to this is veal, but that's about as rare as
rocking horse manure these days.

I suppose that what spices and marinades are for. I will accept lower
grades of beef to save some money. I will try again for the dairy cow since
I have the setup for keeping a cow.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Brooklyn1 Gravesend1 wrote:
On Mon, 27 Jun 2011 14:26:54 +1000, "FarmI" ask@itshall be given
wrote:

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about breed
(and Bos type).

Actually you have it exactly opposite... feed being equal breed
matters very little but age determines tenderness and flavor. Older
beef is tougher and more strongly flavored... also the fat in older
beef is no longer white but tends to yellow which adds a gamy flavor.
With older beef less tender cuts can be tenderized with braising and
grinding but the more desireable cuts from the rib and loin that
typically become tender steaks and roasts will be negatively affected
and after about three years will attain a liverish flavor. The USDA
grading system mandates that no beef over two years can be awarded the
Prime designation.

YES! I have prime beef

The fat is white not yellow. She was grass fed and I read that grass fed
may be healthier but may not tastes as good. First I am going to use up the
older beef in the freezer before I get to bessy.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Mon, 27 Jun 2011 14:14:41 +0000 (UTC), Nad R
wrote:

Brooklyn1 Gravesend1 wrote:
On Mon, 27 Jun 2011 14:26:54 +1000, "FarmI" ask@itshall be given
wrote:

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about breed
(and Bos type).

Actually you have it exactly opposite... feed being equal breed
matters very little but age determines tenderness and flavor. Older
beef is tougher and more strongly flavored... also the fat in older
beef is no longer white but tends to yellow which adds a gamy flavor.
With older beef less tender cuts can be tenderized with braising and
grinding but the more desireable cuts from the rib and loin that
typically become tender steaks and roasts will be negatively affected
and after about three years will attain a liverish flavor. The USDA
grading system mandates that no beef over two years can be awarded the
Prime designation.

YES! I have prime beef

The fat is white not yellow. She was grass fed and I read that grass fed
may be healthier but may not tastes as good. First I am going to use up the
older beef in the freezer before I get to bessy.

Don't leave that beef too long in the freezer, even frozen meat can
deteriorate... I'd use up the pricier cuts first... and use whatever
you can for soups, stews, caserols, etc, prepare those right away and
then freeze, cooked dishes keep better and take less freezer space...
I'm thinking Bessy meat loaf.

Brooklyn1 Gravesend1 wrote:

Don't leave that beef too long in the freezer, even frozen meat can
deteriorate... I'd use up the pricier cuts first... and use whatever
you can for soups, stews, caserols, etc, prepare those right away and
then freeze, cooked dishes keep better and take less freezer space...
I'm thinking Bessy meat loaf.

Sounds reasonable, something I have not considered. But cooking, cooking
well is still a learning curve fro me.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

In article ,
Nad R wrote:

Brooklyn1 Gravesend1 wrote:

Don't leave that beef too long in the freezer, even frozen meat can
deteriorate... I'd use up the pricier cuts first... and use whatever
you can for soups, stews, caserols, etc, prepare those right away and
then freeze, cooked dishes keep better and take less freezer space...
I'm thinking Bessy meat loaf.

Sounds reasonable, something I have not considered. But cooking, cooking
well is still a learning curve fro me.

Just an aside. Dried Beef for extended storage.

--
Bill S. Jersey USA zone 5 shade garden

http://honest-food.net/

Nad R wrote:
Brooklyn1 Gravesend1 wrote:
On Mon, 27 Jun 2011 14:26:54 +1000, "FarmI" ask@itshall be given
wrote:

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows
aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But
bessy was less than two years old. I think the beef will be fine.
Perhaps a little longer on the marinade.

When it comes to meat, the age of the animal from which it comes
really doesn't ahve a lot to do with how good the beef is - it's
all about breed (and Bos type).

Actually you have it exactly opposite... feed being equal breed
matters very little but age determines tenderness and flavor. Older
beef is tougher and more strongly flavored... also the fat in older
beef is no longer white but tends to yellow which adds a gamy flavor.
With older beef less tender cuts can be tenderized with braising and
grinding but the more desireable cuts from the rib and loin that
typically become tender steaks and roasts will be negatively affected
and after about three years will attain a liverish flavor. The USDA
grading system mandates that no beef over two years can be awarded
the Prime designation.

YES! I have prime beef

The fat is white not yellow. She was grass fed and I read that grass
fed may be healthier but may not tastes as good. First I am going to
use up the older beef in the freezer before I get to bessy.

Grass fed tastes excellent to me although (I am told) it may not be to the
taste of those raised on grain fed beef as the latter is rather bland in
comparison. Depending on your tastes you may be in for a treat.

David

"Brooklyn1" Gravesend1 wrote in message
...
On Mon, 27 Jun 2011 14:26:54 +1000, "FarmI" ask@itshall be given
wrote:

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy
was
less than two years old. I think the beef will be fine. Perhaps a little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about breed
(and Bos type).

Actually you have it exactly opposite... feed being equal breed
matters very little but age determines tenderness and flavor.

I know you have always like to argue Sheldon so I'll explain why I said what
I did. We're discussing Bessie. Bessie is 2. In the case of Bessie, which
is a dairy cow, then her meat won't be as good as a beef breed of the same
age.

"Nad R" wrote in message
...
"FarmI" ask@itshall be given wrote:
"enigma" wrote in message
...
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Hello there Lee - long time no see. What have you been up to?

It has been busy here this June.

Is your name Lee too?

"Nad R" wrote in message
...
Brooklyn1 Gravesend1 wrote:
On Mon, 27 Jun 2011 14:26:54 +1000, "FarmI" ask@itshall be given
wrote:

"Nad R" wrote in message
...
enigma wrote:
"FarmI" ask@itshall be given wrote in
u:

I'm sorry to hear that Bessie didn't work out. Dairy cows aren't
supposed to make good beef so I'd be interested to hear a report
on the product once you get aroudn to eating some of it.

most of the mince in the US is old dairy cows... it's cheap.

Bessy is in the freezer. I have not had any of the beef yet. But bessy
was
less than two years old. I think the beef will be fine. Perhaps a
little
longer on the marinade.

When it comes to meat, the age of the animal from which it comes really
doesn't ahve a lot to do with how good the beef is - it's all about
breed
(and Bos type).

Actually you have it exactly opposite... feed being equal breed
matters very little but age determines tenderness and flavor. Older
beef is tougher and more strongly flavored... also the fat in older
beef is no longer white but tends to yellow which adds a gamy flavor.
With older beef less tender cuts can be tenderized with braising and
grinding but the more desireable cuts from the rib and loin that
typically become tender steaks and roasts will be negatively affected
and after about three years will attain a liverish flavor. The USDA
grading system mandates that no beef over two years can be awarded the
Prime designation.

YES! I have prime beef

LOL. Perhaps you should read what he wrote one more time. Is age the only
criteria?

The fat is white not yellow. She was grass fed and I read that grass fed
may be healthier but may not tastes as good.

No doubt the gain feeding lobby has put out that bit of PR. I know people
here who seek out grass fed.

First I am going to use up the
older beef in the freezer before I get to bessy.

Why didn't you sample her before you put her in the freezer? I know I
couldn't have resisted doing so.