Beef, its whats for dinner
While Nate may be content to talk about dating methods for 27 uninterrupted pages with no paragraph breaks, I've got a grander topic to engage, though I doubt I can match his verbosity. My metaphorical lungs are smaller, weaker, more prone to succinct blurbs before they sputter and give up.
Its a topic I've had on my mind for a while, something that I thought I had gotten off my chest but has now gravitated up to my head.
Beef. The stuff from cows.
Occasionally I am challenged by family members as to why i think it is better than moose. I didn't think this was an issue I could be challenged on, I thought it spoke for itself, but I guess not. It is now up to me to defend beef:
While moose is good meat, you have to consider where it comes from. Moose are wild animals who spend their lives essentially doing nothing but trying to survive in terribly harsh climates. Their bodies are purely functional and adapted to surviving deep snow and uneven moss covered ground where food is often not abundant nor easy to find. Because of this physical stress they don't have the luxury of laying around getting fat like beef cows. Their meat is tough, densely muscled, and lacks any real marbling.
Cows on the other hand, are not natural beasts. The modern cow which we all love and enjoy is the product of selective breeding by smart farmers; they are an animal which is purposefully bred for producing insane quantities of milk and massive cuts of flavorful steak. A good cut of beef steak (there are many different cuts) will contain a perfect mixture of marbling and tenderness. Truly a wonderful experience to behold, something Moose just cannot match.
I've been perfecting my steaks lately; one of the benefits of living next to a grocery store is that a 12 ounce Angus cut is walking distance away. I'm hungry already.
Labels: beef, I know which is better, moose
posted by doeman at
2:22 PM
2 Comments:
Had your cholesterol checked recently? Moose the original, low fat, fantastic tasting red meat, all organic and also lean. No one cares for wild game better than my husband or dad and no meat is healthier and better tasting than moose, venison or elk in my opinion.
I will agree with you if you have a desire for a tasty, fat laden translated 'really flavorful' red meat/steak, nothing beats a slab of good farm raised beef.
Angus is not the normal, average or regularly purchased beef in the majority of Alaska grocery stores but I have eaten it on seveal occasions and was raised on ranch raised beef.
Inquiring momma's would like to know if you really disliked your meals that nourished you into the man you are today? The majority of which were moose or salmon.
Well, its like asking if I don't like Daiy Queen fries simply because I like McDonald's fries better. Nope, I like all fries, its just some taste better than others.
Flavor wise I'm sure moose would be equal to beef if we could raise them on a farm and let them get fat. The meat itself has a wonderfully neutral taste, it just needs more fat to be perfect.
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