I hear you there. Since we have an over abundance of beef in the freezers, I enjoy a good ham steak when we go out to eat. You talk about bland. It doesn't even have the same color any more so pale and high in fat.
As for beef, of which we produce a few hundred a year, there are a couple of key things going on. First is the use of implants. These synthetic hormones add to the toughness of the meat. The only way to process this kind of meat for tenderness is to allow it to hang a minmum of 21 days. This may happen if you buy direct from the producer or a good locker. To increase profit the major processors are not going to hold those carcasses in inventory or build more freezer space to hold that kind of inventory. Quick cash flow speaks in any business. We have a local locker with an on sight inspector that allows us to sell USDA stamped retail beef. We try to only process hormone free meats that are tender and safer to eat. You want good meat go to the source and be willing to pay a fair price. Remember you can buy a quarter or half beef direct and allow it to hang a GOOD 14 - 21 days. Your cost will actually be comparable to the big chain stores.
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Today's Featured Article - Farmall 460: That's My Girl - by LeAnn R. Ralph. How many sounds can you think of that are as familiar to you as your own breathing? What about the hum of your refrigerator? Or the thump of your clothes dryer? Maybe the engine of your car? You hear those sounds every day, and you don't think much about them, do you. I can think of a few common, ordinary sounds in my daily life, too.
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