With some personal alterations shown in parentheses...

https://www.keyingredient.com/recipe...y-oxtail-stew/



Prep Time 30 minutes

Total Time 240 minutes

Ingredients

1.5kg oxtail (I use 2 lbs.)

(1/2 lb. small cubed beef stew meat)

30ml curry powder (2 TBSP S&B Oriental brand)

4 (whole) cloves

(6) peppercorns

(2 allspice berries)

1 bay leaf

250-500ml meat stock (2-3 cups Swanson beef stock)

1 small onion, sliced (or 3/4 lb. skinned pearl onions)

1 carrot, chopped

1 turnip, chopped

(1 celery stalk chopped)

butter

30 ml cake flour (and a cup more to coat the oxtails with)

(1/2 tsp celery salt and 1/2 tsp ground white pepper)

(1 split and seeded serrano chile)

Directions

Method
Cut the oxtail into joints and wash thoroughly.
(Dredge them with seasoned flour - salt and white pepper)
Place meat in a crock pot and add the spices and boiling water.
Set on high for four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until brown.
Add the flour mixture to the meat and gravy in the saucepan and stir
until the gravy thickens.

Simmer for 15 minutes.

Serve with (coconut) basmati rice


(for the rice I add one can of coconut milk to water in a 50/50 mix to 2
cups of basmati rice in the rice cooker)

This dish will NOT disappoint I promise you.

And the color of the curry makes it a real eye catcher.

I like to serve with freshly chopped Italian parsley over the top.

YUM.

Am Montag, 8. Januar 2018 17:22:44 UTC+1 schrieb Casa estilo antiguo:
> With some personal alterations shown in parentheses...
>
> https://www.keyingredient.com/recipe...y-oxtail-stew/

> Ingredients
>
> 1.5kg oxtail (I use 2 lbs.)
>
> (1/2 lb. small cubed beef stew meat)

Boned plate or flat ribs are a decent substitute, too.

> This dish will NOT disappoint I promise you.

I do believe that!

Bye, Sanne.

On 1/8/2018 9:54 AM, sanne wrote:
> Am Montag, 8. Januar 2018 17:22:44 UTC+1 schrieb Casa estilo antiguo:
>> With some personal alterations shown in parentheses...
>>
>> https://www.keyingredient.com/recipe...y-oxtail-stew/
>
>> Ingredients
>>
>> 1.5kg oxtail (I use 2 lbs.)
>>
>> (1/2 lb. small cubed beef stew meat)
>
> Boned plate or flat ribs are a decent substitute, too.

Hey now, there's a really good suggestion, thanks!

I think we're all aware that the supermarket stew meat is as suspect in
origin as Sheldon warns.

>> This dish will NOT disappoint I promise you.
>
> I do believe that!
>
> Bye, Sanne.

Cheers!

Am Montag, 8. Januar 2018 17:57:22 UTC+1 schrieb Casa estilo antiguo:
> On 1/8/2018 9:54 AM, sanne wrote:
> > Am Montag, 8. Januar 2018 17:22:44 UTC+1 schrieb Casa estilo antiguo:
> >> With some personal alterations shown in parentheses...
> >>
> >> https://www.keyingredient.com/recipe...y-oxtail-stew/
> >
> >> Ingredients
> >>
> >> 1.5kg oxtail (I use 2 lbs.)
> >>
> >> (1/2 lb. small cubed beef stew meat)
> >
> > Boned plate or flat ribs are a decent substitute, too.
>
> Hey now, there's a really good suggestion, thanks!

I've done that often for Korean ox-tail soup. With lots of garlic. Yum!
And here's the table of cuts I just discovered to chose the right names
in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf

> I think we're all aware that the supermarket stew meat is as suspect in
> origin as Sheldon warns.

I have an excellent source for happy-bred beef, and the above mentioned parts
are on sale this week (again; since here in Germany, they are considered as
being fit for stock only - in Korea, those are the most high-praised (and
-priced parts)!

Bye, Sanne.

On 2018-01-08 9:22 AM, Casa estilo antiguo wrote:
> With some personal alterations shown in parentheses...
>
> https://www.keyingredient.com/recipe...y-oxtail-stew/
>
>
Here's another recipe for oxtails - an alternative to pork (head) cheese).

Suffolk Oxtail Brawn

Ingredients:
1 Oxtail, washed, dried and jointed
1 Onion, peeled, whole
25g (1oz) Butter
2tbsp Vinegar
6 Cloves
3 Sprigs Parsley
1 Sprig Thyme
1 Small Sage Leaf
1 Small Bay leaf
Salt and Black Pepper

Dust the jointed oxtail with seasoned flour.
Melt the butter in a saucepan and fry the until lightly browned on all
sides.
Stick the whole onion with the cloves, tie the herbs together to make a
bouquet garni.
Add the onion, bouquet garni, vinegar, and season.
Add enough cold water to cover.
Bring to the boil, cover, and simmer for about 4 hours, until the meat
fall from the bones.
Cool, chop the meat, reserving both the bones and the liquid, discard
the herbs and onion.
Butter a terrine mould or pudding basin.
Boil the bones in the liquid until reduced to about half a pint.
Cool slightly, strain into the basin.
Cover with a plate or saucer and put in the refrigerator to set.
Turn out when cold and completely set.
Serve sliced, with salad or boiled potatoes.

On 1/8/2018 10:23 AM, sanne wrote:
> Am Montag, 8. Januar 2018 17:57:22 UTC+1 schrieb Casa estilo antiguo:
>> On 1/8/2018 9:54 AM, sanne wrote:
>>> Am Montag, 8. Januar 2018 17:22:44 UTC+1 schrieb Casa estilo antiguo:
>>>> With some personal alterations shown in parentheses...
>>>>
>>>> https://www.keyingredient.com/recipe...y-oxtail-stew/
>>>
>>>> Ingredients
>>>>
>>>> 1.5kg oxtail (I use 2 lbs.)
>>>>
>>>> (1/2 lb. small cubed beef stew meat)
>>>
>>> Boned plate or flat ribs are a decent substitute, too.
>>
>> Hey now, there's a really good suggestion, thanks!
>
> I've done that often for Korean ox-tail soup. With lots of garlic. Yum!
> And here's the table of cuts I just discovered to chose the right names
> in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf

That's a wonderful chart, and tnx for posting one with English too.

>> I think we're all aware that the supermarket stew meat is as suspect in
>> origin as Sheldon warns.
>
> I have an excellent source for happy-bred beef, and the above mentioned parts
> are on sale this week (again; since here in Germany, they are considered as
> being fit for stock only - in Korea, those are the most high-praised (and
> -priced parts)!
>
> Bye, Sanne.
>

They sure are, and we also try to go free range on our beef as the taste
is so much better than feedlot finished.

The emergence of "grass fed" beef is the big thing here now - very low
fat content but also a bit more work to chew through.

Isa that style of beef popular in Germany now?

On 1/8/2018 10:37 AM, graham wrote:
> On 2018-01-08 9:22 AM, Casa estilo antiguo wrote:
>> With some personal alterations shown in parentheses...
>>
>> https://www.keyingredient.com/recipe...y-oxtail-stew/
>>
>>
> Here's another recipe for oxtails - an alternative to pork (head) cheese).
>
> Suffolk Oxtail Brawn
>
> Ingredients:
> 1 Oxtail, washed, dried and jointed
> 1 Onion, peeled, whole
> 25g (1oz) Butter
> 2tbsp Vinegar
> 6 Cloves
> 3 Sprigs Parsley
> 1 Sprig Thyme
> 1 Small Sage Leaf
> 1 Small Bay leaf
> Salt and Black Pepper
>
> Dust the jointed oxtail with seasoned flour.
> Melt the butter in a saucepan and fry the until lightly browned on all
> sides.
> Stick the whole onion with the cloves, tie the herbs together to make a
> bouquet garni.
> Add the onion, bouquet garni, vinegar, and season.
> Add enough cold water to cover.
> Bring to the boil, cover, and simmer for about 4 hours, until the meat
> fall from the bones.
> Cool, chop the meat, reserving both the bones and the liquid, discard
> the herbs and onion.
> Butter a terrine mould or pudding basin.
> Boil the bones in the liquid until reduced to about half a pint.
> Cool slightly, strain into the basin.
> Cover with a plate or saucer and put in the refrigerator to set.
> Turn out when cold and completely set.
> Serve sliced, with salad or boiled potatoes.


Now that is anew wrinkle on me, but all that gelatin was begging for
such a preparation for sure!

Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
> On 1/8/2018 10:23 AM, sanne wrote:

> > And here's the table of cuts I just discovered to chose the right names
> > in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>
> That's a wonderful chart, and tnx for posting one with English too.

I was lucky today!

> > I have an excellent source for happy-bred beef, and the above
> > mentioned parts are on sale this week (again; since here in
> > Germany, they are considered as being fit for stock only - in
> > Korea, those are the most high-praised (and -priced parts)!

> They sure are, and we also try to go free range on our beef as the taste
> is so much better than feedlot finished.

We were considering not eating meat anymore because we wouldn't have
the suffering of creatures on our conscience. Luckily, a friend of ours
recommended that source to us - for poultry (which is really expensive
when raised properly), but the beef isn't much more expensive than from
a good butcher's elsewhere. Same with pork. And there's always something
on sale we love.

> The emergence of "grass fed" beef is the big thing here now - very low
> fat content but also a bit more work to chew through.
>
> Isa that style of beef popular in Germany now?

To those who can afford it - yes.

Skirt steak (which was quite cheap since considered being meat
only fit for broth and soup) is now quite expensive there - I should
have kept my mouth shut. ;-)
I have a killer recipe to get that kind of meat pretty tender even if
the grill doesn't work properly - the meat was pretty raw and only
lukewarm, but tender and delicious. Everyone at the party (not at our
place!) approved: Kimchi-marinated skirt-steak.

Most people here buy cheap regardless the well-being of the creatures
that have to suffer for their "pleasure" - some out of ignorance and
stinginess, some because of poverty.

Even tough meat, cut against the grain, is pretty delicious if it's from
a creature that only had one bad moment in its life...

Bye, Sanne.

On Mon, 8 Jan 2018 10:59:08 -0800 (PST), sanne
> wrote:

>Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
>> On 1/8/2018 10:23 AM, sanne wrote:
>
>> > And here's the table of cuts I just discovered to chose the right names
>> > in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>>
>> That's a wonderful chart, and tnx for posting one with English too.
>
>I was lucky today!
>
>> > I have an excellent source for happy-bred beef, and the above
>> > mentioned parts are on sale this week (again; since here in
>> > Germany, they are considered as being fit for stock only - in
>> > Korea, those are the most high-praised (and -priced parts)!
>
>> They sure are, and we also try to go free range on our beef as the taste
>> is so much better than feedlot finished.
>
>We were considering not eating meat anymore because we wouldn't have
>the suffering of creatures on our conscience. Luckily, a friend of ours
>recommended that source to us - for poultry (which is really expensive
>when raised properly), but the beef isn't much more expensive than from
>a good butcher's elsewhere. Same with pork. And there's always something
>on sale we love.

But how do you eat the animals without killing them? Or is killing
part of "happy-bred"?

Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:

> But how do you eat the animals without killing them? Or is killing
> part of "happy-bred"?

That's the only bad moment in their lives - and they're not even aware of it.
There's a small slaughterhouse, no long transportation, no drugs, usually
one cow every two weeks and two pigs every week. A skilled butcher, no pain.

Some cattle doesn't even have to endure that: Shot by a professional hunter.

If you don't want cattle or chicken to be killed, you mustn't eat cheese
or eggs or drink milk.

Bye, Sanne.

On Mon, 8 Jan 2018 11:32:38 -0800 (PST), sanne
> wrote:

>Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
>
>> But how do you eat the animals without killing them? Or is killing
>> part of "happy-bred"?
>
>That's the only bad moment in their lives - and they're not even aware of it.
>There's a small slaughterhouse, no long transportation, no drugs, usually
>one cow every two weeks and two pigs every week. A skilled butcher, no pain.

Yes, it's the best you can do.

>Some cattle doesn't even have to endure that: Shot by a professional hunter.
>
>If you don't want cattle or chicken to be killed, you mustn't eat cheese
>or eggs or drink milk.

This is true, because where are all the roosters and bulls?

Am Montag, 8. Januar 2018 20:38:22 UTC+1 schrieb Bruce:
> On Mon, 8 Jan 2018 11:32:38 -0800 (PST), sanne wrote:
>
> >Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
> >
> >> But how do you eat the animals without killing them? Or is killing
> >> part of "happy-bred"?
> >
> >That's the only bad moment in their lives - and they're not even aware of it.
> >There's a small slaughterhouse, no long transportation, no drugs, usually
> >one cow every two weeks and two pigs every week. A skilled butcher, no pain.
>
> Yes, it's the best you can do.
>
> >Some cattle doesn't even have to endure that: Shot by a professional hunter.
> >
> >If you don't want cattle or chicken to be killed, you mustn't eat cheese
> >or eggs or drink milk.
>
> This is true, because where are all the roosters and bulls?

There's the way of "brothers and sisters" breeding for chicken to avoid
sexing and killing the unwanted offspring in a brutal way - and calves'
meat from the young bulls, allowed to stay with their mothers and seeing
daylight.
We don't consume real mozzarella anymore after we've learned what happens
to the male buffalo calves... starved and dumped...

The milk we consume is from cows that are allowed to keep their horns.

Bye, Sanne.

> We were considering not eating meat anymore because we wouldn't have the
> suffering of creatures on our conscience. Luckily, a friend of ours
> recommended that source to us - for poultry (which is really expensive
> when raised properly), but the beef isn't much more expensive than from
> a good butcher's elsewhere. Same with pork. And there's always something
> on sale we love.
>
Yeah, that's why I won't eat buffalo wings anymore. Couldn't stand the
thought of all those buffalo wandering around on crutches with nothing
but stumps where their wings were attached.

On Tue, 09 Jan 2018 06:14:00 +1100, Bruce >
wrote:

>On Mon, 8 Jan 2018 10:59:08 -0800 (PST), sanne
> wrote:
>
>>Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
>>> On 1/8/2018 10:23 AM, sanne wrote:
>>
>>> > And here's the table of cuts I just discovered to chose the right names
>>> > in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>>>
>>> That's a wonderful chart, and tnx for posting one with English too.
>>
>>I was lucky today!
>>
>>> > I have an excellent source for happy-bred beef, and the above
>>> > mentioned parts are on sale this week (again; since here in
>>> > Germany, they are considered as being fit for stock only - in
>>> > Korea, those are the most high-praised (and -priced parts)!
>>
>>> They sure are, and we also try to go free range on our beef as the taste
>>> is so much better than feedlot finished.
>>
>>We were considering not eating meat anymore because we wouldn't have
>>the suffering of creatures on our conscience. Luckily, a friend of ours
>>recommended that source to us - for poultry (which is really expensive
>>when raised properly), but the beef isn't much more expensive than from
>>a good butcher's elsewhere. Same with pork. And there's always something
>>on sale we love.
>
>But how do you eat the animals without killing them? Or is killing
>part of "happy-bred"?

Maybe like the woman we buy turkey and chicken from, she advertises
they only have 'one bad day' -

I love oxtail stew, just a regular stew, must ask the butcher.

On Mon, 08 Jan 2018 16:08:33 -0400, wrote:

>On Tue, 09 Jan 2018 06:14:00 +1100, Bruce >
>wrote:
>
>>On Mon, 8 Jan 2018 10:59:08 -0800 (PST), sanne
> wrote:
>>
>>>Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
>>>> On 1/8/2018 10:23 AM, sanne wrote:
>>>
>>>> > And here's the table of cuts I just discovered to chose the right names
>>>> > in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>>>>
>>>> That's a wonderful chart, and tnx for posting one with English too.
>>>
>>>I was lucky today!
>>>
>>>> > I have an excellent source for happy-bred beef, and the above
>>>> > mentioned parts are on sale this week (again; since here in
>>>> > Germany, they are considered as being fit for stock only - in
>>>> > Korea, those are the most high-praised (and -priced parts)!
>>>
>>>> They sure are, and we also try to go free range on our beef as the taste
>>>> is so much better than feedlot finished.
>>>
>>>We were considering not eating meat anymore because we wouldn't have
>>>the suffering of creatures on our conscience. Luckily, a friend of ours
>>>recommended that source to us - for poultry (which is really expensive
>>>when raised properly), but the beef isn't much more expensive than from
>>>a good butcher's elsewhere. Same with pork. And there's always something
>>>on sale we love.
>>
>>But how do you eat the animals without killing them? Or is killing
>>part of "happy-bred"?
>
>Maybe like the woman we buy turkey and chicken from, she advertises
>they only have 'one bad day' -
>
>I love oxtail stew, just a regular stew, must ask the butcher.

That's good. I've seen footage from an American turkey "factory". I'll
spare you the details.

On 2018-01-08 3:08 PM, wrote:

> I love oxtail stew, just a regular stew, must ask the butcher.
>

My wife's oxtail stew is so good I would never risk a bunch of oxtails
on something that probably would not be as good.

On Mon, 08 Jan 2018 16:08:33 -0400, wrote:
snip
>
>I love oxtail stew, just a regular stew, must ask the butcher.

I have a bunch of oxtails in the freezer because I have to buy them
from the restaurant supply store. (these are good meaty oxtails, the
ones in my supermarket are not) I'll think about soup next week when
it is cloudy, foggy, freezing, rainy and snowy.
Janet US

On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
>
> They sure are, and we also try to go free range on our beef as the taste
> is so much better than feedlot finished.
>
> The emergence of "grass fed" beef is the big thing here now - very low
> fat content but also a bit more work to chew through.
>
> Isa that style of beef popular in Germany now?

My guess is that grass fed beef is going to be the beef of the future. It certainly is chewy!

On Mon, 08 Jan 2018 13:40:21 -0700, U.S. Janet B. >
wrote:

>On Mon, 08 Jan 2018 16:08:33 -0400, wrote:
>snip
>>
>>I love oxtail stew, just a regular stew, must ask the butcher.
>
>I have a bunch of oxtails in the freezer because I have to buy them
>from the restaurant supply store. (these are good meaty oxtails, the
>ones in my supermarket are not) I'll think about soup next week when
>it is cloudy, foggy, freezing, rainy and snowy.
>Janet US

I make stew that after a couple of meals turns into oxtail soup

On Monday, January 8, 2018 at 9:32:46 AM UTC-10, sanne wrote:
>
> That's the only bad moment in their lives - and they're not even aware of it.
> There's a small slaughterhouse, no long transportation, no drugs, usually
> one cow every two weeks and two pigs every week. A skilled butcher, no pain.
>
> Some cattle doesn't even have to endure that: Shot by a professional hunter.
>
> If you don't want cattle or chicken to be killed, you mustn't eat cheese
> or eggs or drink milk.
>
> Bye, Sanne.

You might like this movie, it has a lot of heart.

https://www.youtube.com/watch?v=aYZYS7DZrcc

"dsi1" wrote in message
...

On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
>
> They sure are, and we also try to go free range on our beef as the taste
> is so much better than feedlot finished.
>
> The emergence of "grass fed" beef is the big thing here now - very low
> fat content but also a bit more work to chew through.
>
> Isa that style of beef popular in Germany now?

My guess is that grass fed beef is going to be the beef of the future. It
certainly is chewy!

--
Does sous vide not help?

Am Montag, 8. Januar 2018 22:01:00 UTC+1 schrieb dsi1:
> On Monday, January 8, 2018 at 9:32:46 AM UTC-10, sanne wrote:
> >
> > That's the only bad moment in their lives - and they're not even aware of it.
> > There's a small slaughterhouse, no long transportation, no drugs, usually
> > one cow every two weeks and two pigs every week. A skilled butcher, no pain.
> >
> > Some cattle doesn't even have to endure that: Shot by a professional hunter.
> >
> > If you don't want cattle or chicken to be killed, you mustn't eat cheese
> > or eggs or drink milk.
> >
> > Bye, Sanne.
>
> You might like this movie, it has a lot of heart.
>
> https://www.youtube.com/watch?v=aYZYS7DZrcc

I have the DVD...

"Old Partner" is worth watching, too.

Bye, Sanne.

In article >,
says...
>
> Am Montag, 8. Januar 2018 20:38:22 UTC+1 schrieb Bruce:
> > On Mon, 8 Jan 2018 11:32:38 -0800 (PST), sanne wrote:
> >
> > >Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
> > >
> > >If you don't want cattle or chicken to be killed, you mustn't eat cheese
> > >or eggs or drink milk.
> >
> > This is true, because where are all the roosters and bulls?
>
> There's the way of "brothers and sisters" breeding for chicken to avoid
> sexing and killing the unwanted offspring in a brutal way -

Whatever is that? A male is a male is a male.

Hens don't need a cockerel in order to produce eggs. The commercial egg
industry only needs female birds; they kill the males.

Janet UK

On Monday, January 8, 2018 at 11:05:13 AM UTC-10, Ophelia wrote:
>
> --
> Does sous vide not help?

That's a good question. I don't know. We'll probably find out sooner or later.

On Monday, January 8, 2018 at 11:09:35 AM UTC-10, sanne wrote:
> Am Montag, 8. Januar 2018 22:01:00 UTC+1 schrieb dsi1:
> > On Monday, January 8, 2018 at 9:32:46 AM UTC-10, sanne wrote:
> > >
> > > That's the only bad moment in their lives - and they're not even aware of it.
> > > There's a small slaughterhouse, no long transportation, no drugs, usually
> > > one cow every two weeks and two pigs every week. A skilled butcher, no pain.
> > >
> > > Some cattle doesn't even have to endure that: Shot by a professional hunter.
> > >
> > > If you don't want cattle or chicken to be killed, you mustn't eat cheese
> > > or eggs or drink milk.
> > >
> > > Bye, Sanne.
> >
> > You might like this movie, it has a lot of heart.
> >
> > https://www.youtube.com/watch?v=aYZYS7DZrcc
>
> I have the DVD...
>
> "Old Partner" is worth watching, too.
>
> Bye, Sanne.

Thanks!

"dsi1" wrote in message
...

On Monday, January 8, 2018 at 11:05:13 AM UTC-10, Ophelia wrote:
>
> --
> Does sous vide not help?

That's a good question. I don't know. We'll probably find out sooner or
later.
==

Should be interesting to experiment

Am Montag, 8. Januar 2018 22:10:15 UTC+1 schrieb Janet:
> In article >,
> says...
> >
> > Am Montag, 8. Januar 2018 20:38:22 UTC+1 schrieb Bruce:
> > > On Mon, 8 Jan 2018 11:32:38 -0800 (PST), sanne wrote:
> > >
> > > >Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
> > > >
> > > >If you don't want cattle or chicken to be killed, you mustn't eat cheese
> > > >or eggs or drink milk.
> > >
> > > This is true, because where are all the roosters and bulls?
> >
> > There's the way of "brothers and sisters" breeding for chicken to avoid
> > sexing and killing the unwanted offspring in a brutal way -
>
> Whatever is that? A male is a male is a male.
>
> Hens don't need a cockerel in order to produce eggs. The commercial egg
> industry only needs female birds; they kill the males.

Exactly. And the males are killed brutally.
Or the females if you only want meat from tender young males which grow fast.

"Brothers and sisters" means that the males are kept for meat and the
females for eggs (and meat later, of course) - but they grow/produce
not as fast/much as other breeds which results in higher cost.

Bye, Sanne.

On 1/8/2018 11:59 AM, sanne wrote:
> Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
>> On 1/8/2018 10:23 AM, sanne wrote:
>
>>> And here's the table of cuts I just discovered to chose the right names
>>> in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>>
>> That's a wonderful chart, and tnx for posting one with English too.
>
> I was lucky today!
>
>>> I have an excellent source for happy-bred beef, and the above
>>> mentioned parts are on sale this week (again; since here in
>>> Germany, they are considered as being fit for stock only - in
>>> Korea, those are the most high-praised (and -priced parts)!
>
>> They sure are, and we also try to go free range on our beef as the taste
>> is so much better than feedlot finished.
>
> We were considering not eating meat anymore because we wouldn't have
> the suffering of creatures on our conscience.

Dsi1 speaks of how soon we're likely to be eating lab-produced meat
which I am not opposed to if the science and process are sound and the
product tasty.

> Luckily, a friend of ours
> recommended that source to us - for poultry (which is really expensive
> when raised properly), but the beef isn't much more expensive than from
> a good butcher's elsewhere. Same with pork. And there's always something
> on sale we love.

Same here, recently Wal Mart has been selling a very natural
herb-marinated American raised lamb product in steaks, chops and
shoulder roasts.

The price varies from 7.50/lb. to $11/lb. which is about $6 cheaper than
the imported New Zealand or Australian lamb that generally shows up in
our supermarkets.

The difference in taste is noticeable as the Aussie and Kiwi lamb is
rather musty tasting and the American version far sweeter and fresher
tasting.

Pork here is finally becoming less bland with some of the new heirloom
pigs and that's about time too!

>> The emergence of "grass fed" beef is the big thing here now - very low
>> fat content but also a bit more work to chew through.
>>
>> Isa that style of beef popular in Germany now?
>
> To those who can afford it - yes.
>
> Skirt steak (which was quite cheap since considered being meat
> only fit for broth and soup) is now quite expensive there - I should
> have kept my mouth shut. ;-)

Same here - and I LOVE it for making tacos and enchiladas.

Sliced across the grain it is super tender and the marbled fat content
means a lot of flavor.

> I have a killer recipe to get that kind of meat pretty tender even if
> the grill doesn't work properly - the meat was pretty raw and only
> lukewarm, but tender and delicious. Everyone at the party (not at our
> place!) approved: Kimchi-marinated skirt-steak.

Oh heck yes - I have done that before along with some sesame oil and
gojuchang paste - a real treat on the BBQ grille.

> Most people here buy cheap regardless the well-being of the creatures
> that have to suffer for their "pleasure" - some out of ignorance and
> stinginess, some because of poverty.

I won't do that anymore since seeing Jamie Oliver's BBC series on how
chickens are raised.

https://www.youtube.com/playlist?lis...F6310084F41E2F

Not for the faint of heart, but well worth seeing.

I literally will not have eggs that are not free range and organic - the
way chickens are treated is enough to churn my stomach.

> Even tough meat, cut against the grain, is pretty delicious if it's from
> a creature that only had one bad moment in its life...
>
> Bye, Sanne.

Perhaps you have hunted and know that a clean kill means clean meat.

The stress enzymes from a suffering animal are nothing to consumer nor
cause.

Humane rearing and slaughter *must* become the norm.

On 1/8/2018 12:14 PM, Bruce wrote:
> On Mon, 8 Jan 2018 10:59:08 -0800 (PST), sanne
> > wrote:
>
>> Am Montag, 8. Januar 2018 18:52:26 UTC+1 schrieb Casa estilo antiguo:
>>> On 1/8/2018 10:23 AM, sanne wrote:
>>
>>>> And here's the table of cuts I just discovered to chose the right names
>>>> in English from (since I'm German): http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf
>>>
>>> That's a wonderful chart, and tnx for posting one with English too.
>>
>> I was lucky today!
>>
>>>> I have an excellent source for happy-bred beef, and the above
>>>> mentioned parts are on sale this week (again; since here in
>>>> Germany, they are considered as being fit for stock only - in
>>>> Korea, those are the most high-praised (and -priced parts)!
>>
>>> They sure are, and we also try to go free range on our beef as the taste
>>> is so much better than feedlot finished.
>>
>> We were considering not eating meat anymore because we wouldn't have
>> the suffering of creatures on our conscience. Luckily, a friend of ours
>> recommended that source to us - for poultry (which is really expensive
>> when raised properly), but the beef isn't much more expensive than from
>> a good butcher's elsewhere. Same with pork. And there's always something
>> on sale we love.
>
> But how do you eat the animals without killing them? Or is killing
> part of "happy-bred"?
>

You DO realize that all things must die at some point, yes?

Humane free range antibiotic free animal rearing and quick slaughter is
not the same as feedlot finished meat.

On 1/8/2018 12:32 PM, sanne wrote:
> Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
>
>> But how do you eat the animals without killing them? Or is killing
>> part of "happy-bred"?
>
> That's the only bad moment in their lives - and they're not even aware of it.
> There's a small slaughterhouse, no long transportation, no drugs, usually
> one cow every two weeks and two pigs every week. A skilled butcher, no pain.
>
> Some cattle doesn't even have to endure that: Shot by a professional hunter.
>
> If you don't want cattle or chicken to be killed, you mustn't eat cheese
> or eggs or drink milk.
>
> Bye, Sanne.
>

The recent studies on plant sentience have convinced me that plants also
feel pain and are very much aware.

There are no good answers, just the knowledge that those potatoes and
turnips we eat have no faces to remind us of who they were.

On 1/8/2018 12:38 PM, Bruce wrote:
> On Mon, 8 Jan 2018 11:32:38 -0800 (PST), sanne
> > wrote:
>
>> Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
>>
>>> But how do you eat the animals without killing them? Or is killing
>>> part of "happy-bred"?
>>
>> That's the only bad moment in their lives - and they're not even aware of it.
>> There's a small slaughterhouse, no long transportation, no drugs, usually
>> one cow every two weeks and two pigs every week. A skilled butcher, no pain.
>
> Yes, it's the best you can do.

Do you have problems with people eating road kill?

In many states the meat is harvested and distributed to the needy.

Is their an ethical qualm to eating road killed deer instead of hunter
culled?

If not, why not!

>> Some cattle doesn't even have to endure that: Shot by a professional hunter.
>>
>> If you don't want cattle or chicken to be killed, you mustn't eat cheese
>> or eggs or drink milk.
>
> This is true, because where are all the roosters and bulls?

In the fowl and turf retirement home playing canasta of course...

On 1/8/2018 12:58 PM, sanne wrote:
> Am Montag, 8. Januar 2018 20:38:22 UTC+1 schrieb Bruce:
>> On Mon, 8 Jan 2018 11:32:38 -0800 (PST), sanne wrote:
>>
>>> Am Montag, 8. Januar 2018 20:14:04 UTC+1 schrieb Bruce:
>>>
>>>> But how do you eat the animals without killing them? Or is killing
>>>> part of "happy-bred"?
>>>
>>> That's the only bad moment in their lives - and they're not even aware of it.
>>> There's a small slaughterhouse, no long transportation, no drugs, usually
>>> one cow every two weeks and two pigs every week. A skilled butcher, no pain.
>>
>> Yes, it's the best you can do.
>>
>>> Some cattle doesn't even have to endure that: Shot by a professional hunter.
>>>
>>> If you don't want cattle or chicken to be killed, you mustn't eat cheese
>>> or eggs or drink milk.
>>
>> This is true, because where are all the roosters and bulls?
>
> There's the way of "brothers and sisters" breeding for chicken to avoid
> sexing and killing the unwanted offspring in a brutal way - and calves'
> meat from the young bulls, allowed to stay with their mothers and seeing
> daylight.
> We don't consume real mozzarella anymore after we've learned what happens
> to the male buffalo calves... starved and dumped...
>
> The milk we consume is from cows that are allowed to keep their horns.
>
> Bye, Sanne.
>
+ 1

On 1/8/2018 1:53 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
>>
>> They sure are, and we also try to go free range on our beef as the taste
>> is so much better than feedlot finished.
>>
>> The emergence of "grass fed" beef is the big thing here now - very low
>> fat content but also a bit more work to chew through.
>>
>> Isa that style of beef popular in Germany now?
>
> My guess is that grass fed beef is going to be the beef of the future. It certainly is chewy!
>

Hey now, you were just on about lab meat!

So if you watch CNBC, this show was enlightening on grass fed beef:

https://www.cnbc.com/live-tv/billion-dollar-buyer

About Billion Dollar Buyer

Billionaire hospitality mogul Tilman J. Fertitta can make small
businesses big with just one life-changing order. Follow
Feritta--Chairman, CEO, and sole shareholder of Landrys, Inc.--as he
travels the country to meet up-and-coming suppliers€”and decide if they
have what it takes to partner with his empire.


Latest Episode
Autonomy Farms/Too Pretty
Season 3 Episode 301
(Aired 1-3-2018) tv-pg



They found in testing at his LA steakhouses that about 5% of the
customers would order grass fed, but there were returns from tables for
excessive chewiness.

I think it's got a ways to go to escape 5% land.

The couple got an initial contract, but frankly I doubt he'll re-order.

The margins are there, the product is superb, but most restaurants can't
afford to buy back dinners in any volume.

On 1/8/2018 2:00 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 9:32:46 AM UTC-10, sanne wrote:
>>
>> That's the only bad moment in their lives - and they're not even aware of it.
>> There's a small slaughterhouse, no long transportation, no drugs, usually
>> one cow every two weeks and two pigs every week. A skilled butcher, no pain.
>>
>> Some cattle doesn't even have to endure that: Shot by a professional hunter.
>>
>> If you don't want cattle or chicken to be killed, you mustn't eat cheese
>> or eggs or drink milk.
>>
>> Bye, Sanne.
>
> You might like this movie, it has a lot of heart.
>
> https://www.youtube.com/watch?v=aYZYS7DZrcc
>

:-(

I've never seen a cow cry before.

On 1/8/2018 2:04 PM, Ophelia wrote:
>
>
> "dsi1"Â* wrote in message
> ...
>
> On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
>>
>> They sure are, and we also try to go free range on our beef as the taste
>> is so much better than feedlot finished.
>>
>> The emergence of "grass fed" beef is the big thing here now - very low
>> fat content but also a bit more work to chew through.
>>
>> Isa that style of beef popular in Germany now?
>
> My guess is that grass fed beef is going to be the beef of the future.
> It certainly is chewy!
>
> --
> Does sous vide not help?

I am majorly embarrassed to say despite having one I have not tried it
on grass-fed beef yet!

I will get back to you, but even sous vide can't make up for lack of
marbeling.

Question - how is your air fryer doing on making french fries?

Have you done any yet and what process do you use?

On 1/8/2018 2:19 PM, Ophelia wrote:
>
>
> "dsi1"Â* wrote in message
> ...
>
> On Monday, January 8, 2018 at 11:05:13 AM UTC-10, Ophelia wrote:
>>
>> --
>> Does sous vide not help?
>
> That's a good question. I don't know. We'll probably find out sooner or
> later.
> ==
>
> Should be interesting to experiment

Indeed!

On Monday, January 8, 2018 at 11:38:36 AM UTC-10, Casa estilo antiguo wrote:
> On 1/8/2018 1:53 PM, dsi1 wrote:
> > On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
> >>
> >> They sure are, and we also try to go free range on our beef as the taste
> >> is so much better than feedlot finished.
> >>
> >> The emergence of "grass fed" beef is the big thing here now - very low
> >> fat content but also a bit more work to chew through.
> >>
> >> Isa that style of beef popular in Germany now?
> >
> > My guess is that grass fed beef is going to be the beef of the future. It certainly is chewy!
> >
>
> Hey now, you were just on about lab meat!
>
> So if you watch CNBC, this show was enlightening on grass fed beef:
>
> https://www.cnbc.com/live-tv/billion-dollar-buyer
>
> About Billion Dollar Buyer
>
> Billionaire hospitality mogul Tilman J. Fertitta can make small
> businesses big with just one life-changing order. Follow
> Feritta--Chairman, CEO, and sole shareholder of Landrys, Inc.--as he
> travels the country to meet up-and-coming suppliers€”and decide if they
> have what it takes to partner with his empire.
>
>
> Latest Episode
> Autonomy Farms/Too Pretty
> Season 3 Episode 301
> (Aired 1-3-2018) tv-pg
>
>
>
> They found in testing at his LA steakhouses that about 5% of the
> customers would order grass fed, but there were returns from tables for
> excessive chewiness.
>
> I think it's got a ways to go to escape 5% land.
>
> The couple got an initial contract, but frankly I doubt he'll re-order.
>
> The margins are there, the product is superb, but most restaurants can't
> afford to buy back dinners in any volume.

Grass fed beef is the beef of the future. Synthetic food modules will be the food of the future. People in the future will think we were dicks for killing so many animals.

Speaking of dicks, that roast I got stashed in the back of the refrigerator is looking awfully sick. I don't know if I can wait another week for it to come around. Hee hee.

On Monday, January 8, 2018 at 11:41:16 AM UTC-10, Casa estilo antiguo wrote:
>
> :-(
>
> I've never seen a cow cry before.

I never have either. I hope I never do.

On 1/8/2018 2:47 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 11:38:36 AM UTC-10, Casa estilo antiguo wrote:
>> On 1/8/2018 1:53 PM, dsi1 wrote:
>>> On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
>>>>
>>>> They sure are, and we also try to go free range on our beef as the taste
>>>> is so much better than feedlot finished.
>>>>
>>>> The emergence of "grass fed" beef is the big thing here now - very low
>>>> fat content but also a bit more work to chew through.
>>>>
>>>> Isa that style of beef popular in Germany now?
>>>
>>> My guess is that grass fed beef is going to be the beef of the future. It certainly is chewy!
>>>
>>
>> Hey now, you were just on about lab meat!
>>
>> So if you watch CNBC, this show was enlightening on grass fed beef:
>>
>> https://www.cnbc.com/live-tv/billion-dollar-buyer
>>
>> About Billion Dollar Buyer
>>
>> Billionaire hospitality mogul Tilman J. Fertitta can make small
>> businesses big with just one life-changing order. Follow
>> Feritta--Chairman, CEO, and sole shareholder of Landrys, Inc.--as he
>> travels the country to meet up-and-coming suppliers€”and decide if they
>> have what it takes to partner with his empire.
>>
>>
>> Latest Episode
>> Autonomy Farms/Too Pretty
>> Season 3 Episode 301
>> (Aired 1-3-2018) tv-pg
>>
>>
>>
>> They found in testing at his LA steakhouses that about 5% of the
>> customers would order grass fed, but there were returns from tables for
>> excessive chewiness.
>>
>> I think it's got a ways to go to escape 5% land.
>>
>> The couple got an initial contract, but frankly I doubt he'll re-order.
>>
>> The margins are there, the product is superb, but most restaurants can't
>> afford to buy back dinners in any volume.
>
> Grass fed beef is the beef of the future. Synthetic food modules will be the food of the future. People in the future will think we were dicks for killing so many animals.
>

I have to confess I kinda feel that way now...

> Speaking of dicks, that roast I got stashed in the back of the refrigerator is looking awfully sick. I don't know if I can wait another week for it to come around. Hee hee.
>

Uh oh...this is going to be one of those "aged beef" adventures, innit?

On 1/8/2018 2:49 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 11:41:16 AM UTC-10, Casa estilo antiguo wrote:
>>
>> :-(
>>
>> I've never seen a cow cry before.
>
> I never have either. I hope I never do.
>

Ya that bummed me out for sure.

So maybe it was just gylcerine drops, who knows.

Was a beautiful animal regardless.