Comments on: More Mad Cow Conversation Fodder

By: Maddlew

Maddlew — Tue, 03 Jun 2008 14:02:25 +0000

My father’s from Imperial Valley. Brawley, specifically, and he got his degree in agriculture from Calpoly, Pomona. Our family is well aware of what we eat. We’re well aware of the age of beef and continue to eat it. We don’t become irrational about things that don’t matter. If we want to save money on beef for stew we’ll perhaps buy a lower grade of beef. If we want a steak we buy a higher grade.
Right now I buy Libby’s stewed beef at Hannam Market. It is probably brahma beef from older stock from Brasil more that likely. It makes great machaca.

By: SomeguyinKorea

SomeguyinKorea — Tue, 03 Jun 2008 12:42:13 +0000

#45,
Whoops…Shitty job at editing my comment.

“You’re in the US and you eat beef?”

By: SomeguyinKorea

SomeguyinKorea — Tue, 03 Jun 2008 12:41:04 +0000

#44…Didn’t notice Mateo already raised that point in #35.

By: SomeguyinKorea

SomeguyinKorea — Tue, 03 Jun 2008 12:38:01 +0000

#42,

You’re in the US and you’re eat beef? Why? There’s much tastier red meat to be had. You should be eating American bison instead. Try it, you’ll thank me.

By: SomeguyinKorea

SomeguyinKorea — Tue, 03 Jun 2008 12:32:26 +0000

“why can’t america simply offer beef less than 30 months old? that’s what the koreans want.”

Mmm…You’re joking, right? Who ever said that “america” is only selling beef from cows that are over 30 months to South Korean importers? Besides, who is the biggest importer of beef to South Korea? Aren’t they the ones who make the ultimate decision? I can off to sell you bucket of BS swearing it tastes like chocolate pudding, but its your damn fault if you buy it.

By: slim

slim — Tue, 03 Jun 2008 12:11:38 +0000

Slender asparagus shoots might work well in there, too.

By: pawikirogi

pawikirogi — Tue, 03 Jun 2008 12:02:21 +0000

slim , i am a bit shocked to discover that beef sold here may be up to three years old. i’m having second thoughts on whether i want to continue eating beef.

‘good fusion…’

most koreans i know scoff at the idea of using bacon for anshim koo-ee but they don’t know what they’re missing. it’s delicious the way i described. try it. it’s so easy.

By: slim

slim — Tue, 03 Jun 2008 11:46:30 +0000

“i’m aware because i seek. it’s my decision to make. nobody is forcing me. ”

This is exactly true of consumers in the beef question in Korea.

Why is it that you cannot eat you “anshim with some crispy bacon wrapped by a lettuce leaf with kochujang, garlic, pepper, and sesame salt dip”? Sounds like a good fusion idea.

By: pawikirogi

pawikirogi — Tue, 03 Jun 2008 11:01:21 +0000

maddlew, i’m well aware of how pork is treated in this country. i’m aware because i seek. it’s my decision to make. nobody is forcing me. having said that, i have thought about getting rid of pork too but i am not sure i could make it as a vegan since i love bacon too much. in fact, i feel a bit sad i can’t eat my anshim with some crispy bacon wrapped by a lettuce leaf with kochujang, garlic, pepper, and sesame salt dip. man, that’s good!

By: pawikirogi

pawikirogi — Tue, 03 Jun 2008 10:46:12 +0000

‘My best guess for why would be because consumers in the US don’t care.’

that’s because they don’t know. be honest. i’ll bet you if some piece of steak was labelled as aged for almost three years, few would buy it here.

just like over there.

as for labelling, they don’t do that here. why? you think it’s because americans don’t care or is it because the american beef industry would prefer most americans don’t know?

korea doesn’t want the us dumping it’s beef onto them. that’s their right. that’s the free market you speak of.

so, what’s the problem?