LuxeSwap Auctions will be ending soon!
LuxeSwap is the original consignor for Styleforum, and has weekly auctions that show the diversity of our community, with hundreds lof starting at $0.99 every week, ending starting at 5:30 Eastern Time. Please take the time to check them out here. You may find something that fits your wardrobe exactly
Good luck!
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Why would somebody take a beautiful piece of meat and then cook it well done?Originally Posted by iammatt
Do these: estradiol, melengestrol acetate, progesterone, testosterone, trenbolone acetate, and zeranol make US beef generally better tasting than European beef, or should we attribute this fact to some other factors?Originally Posted by Fabienne
Do these: estradiol, melengestrol acetate, progesterone, testosterone, trenbolone acetate, and zeranol make US beef generally better tasting than European beef, or should we attribute this fact to some other factors?Originally Posted by Fabienne
GOOD American beef is better than GOOD European beef because they have more land to graze and the feed is generally a bit better. Bad, chemically enhanced American beef is not very good, but it is no worse than most European beef.Originally Posted by iammatt
I can see that. Still, I have yet to understand how, since in Europe quality of products is essential, the good kind of American beef wouldn't have been emulated.Originally Posted by Fabienne
I am not sure - I think that it is a matter of taste. I prefer grass fed beef, and that is pretty rare in the US, and not the common preference. I think that the best european beef is grass fed, and the best american beef is corn fed, and each is different and has its own fans.Originally Posted by globetrotter
That's true, the feed has an impact and, depending on the cut of beef (and we know they often don't compare), the taste can be vastly different in Europe, in a good way. Truly, I don't eat much steak, and beef in sauces don't allow you to evaluate properly, so my opinion is very limited.Originally Posted by Fabienne
That's true, the feed has an impact and, depending on the cut of beef (and we know they often don't compare), the taste can be vastly different in Europe, in a good way. Truly, I don't eat much steak, and beef in sauces don't allow you to evaluate properly, so my opinion is very limited.Originally Posted by Fabienne
I was making a Belgian carbonade, a couple of weeks ago, and after sauteeing the beef cubes, I was left with maybe a third of the meat volume and lots of liquid. Supermarket bought. Hormones?Originally Posted by Fabienne
Well, another issue is what the meat is raised for. American beef is raised to be eaten as steak first. French beef is used more commonly in stew. For a stewing cut you would want something a bit tougher and more flavorful so that the gelatin and extra flavor can enhance the sauce. For steak, you want something as tender as possible since it is not going to be cooked for a long time, rather just seared. I remember reading an interview with the famous Chef Joel Robuchon, and he said that the thing he always wants when he visits the US is a great steak.Originally Posted by iammatt
Well, yes, Europeans who come to visit always want to have steak, that's the one thing they really enjoy. As for the corn story, it must have happened many years ago. Nowadays, the perception is no longer the same. We can purchase cans of "GÃOriginally Posted by Fabienne