[Luc]

Ok, just wanted to get your attention. So our local pub has a new menu and they offer both angus and kobe burgers. Kobe won the taste test - of course - the reason we got one of each is to see if they were fibbing. they weren't. what we did notice is that the angus beef tasted like it had dogfood in it. like some kind of ground meal or something. anyone ever notice this? why does some cheap beef taste like dogfood? i'm serious. not looking for pokes and pesters.

[Nisquaww]

because cheap beef is dogfood?

[Luc]

no. there's got to be some kind of additive. something to 'beef' it up to weigh more or pack better..

[Nisquaww]

i've heard somewhere that dairy cows that dont profitably produce milk anymore can be ground together with raised-for-beef cows. i would think the dairy moo moos haven't been fed the same diet and have leaner meat...which may taste different? what about soy and grain fillers?

[Luc]

yeah. well first off, mix.match on my ground dead bodies is just nasty but equally likely is the adding of fillers like soy or grain.

[Nisquaww]

We used to mix deer with moose when we had it to stretch it. Behold, the Doose burger

[Luc]

ew

[mgd]

I'll wait until the Kobe hits the Golden Arches.

[marzsit]

i've heard that some butchers include liver in their 'hamburger'... maybe the funky taste you experienced??

[Luc]

maybe. might make sense because lots of dogfood has liver in it (nutritious no doubt - but non-tastey) has anyone else noticed this?

[Gray]

My guess is that the Angus was grass fed. Most beef Americans eat are grain fed, and there is a big difference in taste. Not that I think grass fed is bad, it's just different, and takes a bit to get used to. IMO, Kobe is wasted on a burger. Was it true kobe, or American wagyu? If you are really interested in doing a comparison, The Metropolitan downtown Seattle (uh, 2nd and Columbia?) has a menu option which gives you 3 petite NY Strip cuts of beef. One, standard American beef (can't remember if it is Angus or not), one wagyu (American beef raised kobe-style) and true Japanese Kobe. The last time I was there, I wish I would have tried this, instead of getting the (pretty good) chateaux briand. To this day, the best steak I've had was my birthday steak 2 years ago in Emeril's steakhouse in Vegas; 16oz true Kobe NY Strip. Since then, I've started enjoying ribeyes more, and would like to try a Kobe ribeye. --Gray

[Tazz]

most cattle at the slaughter house and your supermarkets is, Polled and unpolled Herefords, Charolais, Shorthorn, belted Galloway, Brahman , long horns, red polls, washed up Holsteins and jerseys or mutts. MOST angus comes from private ranches who specialize in angus. many pride them selves on the range feeding rather than production line grain fed. it IS the best US beef out there. Angus breeders get the good rep because they DONT feed in a production line and many are organic grass fed or hay fed with no grain supplements. I know this because i grew up on an Angus ranch. We had Herfords, Charolais, and red polls but they went to the slaughter house faster and younger than the angus. Most of the angus we sent off to different slaughter houses at the age of slaughter not 1 yr before. anything found in your super market can be suspect ...let alone what you order in a restaurant!

[sarbar]

Your pub should be serving Bison Now that is tasty meat!

[seawallrunner]

Luc, did you ask them? What did they say?

[Luc]

i didn't ask them. we didn't want to insult them. bsides, i don't think a sports pub would really know what was in their ground beef.