Netflix movie, Steak Revolution

trevorgreycattleco · Dec 27, 2015

If you want to watch a very interesting movie about the top 10 places in the world to eat a steak. They travel the whole world. Visit herds. Amazing how many people at the top of the profession are breeders and butchers with their own butcher shop or restaurant. The top selling carcass of Kobe beef the day they visited the market was 20k!!!!! Grass fed, grain fed, young butcher age up to a 14 year old steer weighing 4400 pounds that produces the best steak in the world.

Duncraggan · Dec 27, 2015

My wife and two daughters are sure that place happens to be in my back yard! 8)

RyanChandler · Dec 28, 2015

That big steer on there is without question the biggest bovine I've ever seen. I'd be interested to know how the big frame cattle we had in years past compared size wise.

librarian · Dec 29, 2015

I am not Netflix enabled, so I didn't watch this.
But I have a question about how and if meat is aged in Africa and Argentina.
I've been taking to various people with grass fed labels and they all brag it up about dry aging the meat for from 3-5 weeks. This would tenderize anything, I guess. But that's not the same as raising tender meat. And there has to be a lot of shrink as the meat dehydrates.
Another, probably better, approach is to vacuum seal the meat and "wet age" it instead. But most of us sell frozen meat.
However, I'm pretty sure they don't hang meat very long in Argentina- they just eat it, and they know a lot about how to cook grass fed meat down there.
I've heard the same about Africa; they hang it one day at room temperature then cool it and cut it. ( probably illegal here, but maybe it lets the meat relax or something?)

trevorgreycattleco · Dec 29, 2015

You can use my Netflix account.

[email protected] is the username
sav004 is the password

Anybody else that doesn't have Netflix can use mine all they want.

The best butcher I've ever used insisted on a 21 day hang time no matter what the type of beef being raised. The giant steers XBAR speaks of a dry aged some how. They didn't really go into how they age it in Argentina. They did say however in the last 10 years the country is using feedlots more and more. The tentacles of big ag stretch far and wide don't they?

Duncraggan · Dec 29, 2015

librarian said:
But I have a question about how and if meat is aged in Africa and Argentina.

I've heard the same about Africa; they hang it one day at room temperature then cool it and cut it. ( probably illegal here, but maybe it lets the meat relax or something?)

From the African, South that is, horse's mouth!
The current steak I am enjoying was harvested on 24 November and has been wet aged in a vacuum pack, the whole cut, at refrigerator temperature. Breed unknown, but slight marbling and a good layer of fat. We call it sirloin here but I think it is called strip steak in the USA. It is the eye muscle as measured in the EMA scan on an animal.
I cut inch thick slices, as and when I need them, baste them for two hours at room temperature in a commercially available basting sauce and cook them for about two to three minutes per side, after sealing both sides to lock in the juices.
The flip side of this is what you describe. Because of limited availability of refrigeration in small rural towns and villages, I have seen meat being sold on the sidewalk, in the open, with the vendor sitting waving a leafy branch over the meat to keep the flies away! As you can imagine, as the day wears on the enthusiasm wanes and the pest control becomes less fanatical. The moral of the story in this situation must surely be that you should buy your meat from a fairly whole carcass, first thing in the morning, if you shop at a street vendor in Africa!

Medium Rare · Dec 29, 2015

Jose Gordon has some crazy stuff going on. His 90 day aging of behemoth cattle is interesting, but some articles claim he has some meat he has been aging in his cave for nearly 10 years. I would assume it would have to be completely cured by that time??

knabe · Dec 29, 2015

my great grandfather used to hang a carcass on the north porch in the winter time.

pretty sure they didn't have electricity, running water or an indoor bathroom.

i think he had one car his whole life, a model A.

i think for two winters before he had a house, he lived in a hole cut into a ditch bank.

most of the other people that homesteaded have similar if not worse stories.

knabe · Dec 29, 2015

Some places in movie

https://peterluger.com/butcher-shop.html

I buy their steak sauce once in a while. Not bad.

French narrator said french breeds mature too late and are too heavily muscled, thus have collagen and less IMF.

knabe · Dec 29, 2015

I still contend the biggest impediment to increasing beef sales is the USDA.

knabe · Dec 29, 2015

The pompous grass fed people are just raising beef the way poor people have, but now they are just doing with fancy pickups, a better story.

They keep saying everything is antibiotics but it isn't.

The beef industry could move away from being obsessed about country of origin, and segment the market on no antibiotics and hormones.

The grass fed dude should dump his expensive pickup , his 200 dollar jacket and his dot com money and shut up.

Grass fed beef isn't graded, therefore it's better. Oy.

They complain about cheap oil but they have dot com money and are just selling a different story. What a bunch of idiots.

The guy made me sick. What a snob. Turns me off to grass fed beef. The people are snobs and idiots.

They need their priest to say what's good and demonize what they do t like.

They are financed by non at money and somehow that's more sustainable?

Idiots.

knabe · Dec 30, 2015

The barrosa bullocks look the most interesting.

The American grassfed look the least interesting.

knabe · Dec 30, 2015

http://www.telegraph.co.uk/foodanddrink/11812257/Is-this-Spanish-farm-home-to-the-worlds-best-steak.html

knabe · Dec 30, 2015

https://www.rewildingeurope.com/news/sayaguesa-bulls-with-aurochs-like-horns-are-running-free-in-velebit/

They won't be aurach's, just look like them.

librarian · Dec 30, 2015

Well, I have seen a lot of what knabe is talking about in terms of yuppie entrepreneurs in grass fed beef. But yuppie entrepreneurs jump into all manner of "green" enterprises. They are merely working a consumer market. These are the same businesspersons who will take any market carved out by inefficient idealists and capitalize on the authenticity they destroy in the process of making a small movement big. It doesn't matter if its raising grassfed beef or riding Harleys.
I have seen these guys go from intensive grazing to a grass feedlot feeding baleage in one business year. The next evolution is to truck animals from north to south over the winter, then back again. Exorbitant end prices pay for that.
It's becoming about minimum compliance with labeling requirements instead of maximum interest in raising good beef. But that's business.
We hang game to tenderize it because its usually an old male who spent his life running and jumping. A pasture raised steer isn't quite like that and a heifer isn't like that at all.
I agree about us raising grass fed beef the way someone would raise a steer who was too poor to give the animal any grain. If the animal has any size to it, it will take forever. I've gotten in a lot of trouble with grass fed gurus by saying its dumb to work so hard to get early maturing genetics right and not put some cream on top with a short finish of apples and barley and oats and even rutabagas. Whatever the farm has. But then we are just back to small scale local and wholesome, which is what the customer actually wants.

Duncraggan · Dec 30, 2015

knabe said:
my great grandfather used to hang a carcass on the north porch in the winter time.

pretty sure they didn't have electricity, running water or an indoor bathroom.

i think he had one car his whole life, a model A.

i think for two winters before he had a house, he lived in a hole cut into a ditch bank.

most of the other people that homesteaded have similar if not worse stories.

The funny thing is that you never hear that the old-timers got sick from 'over-matured' meat. It is probably more risky buying an undercooked burger from a national burger retail chain.
The guy in your avatar looks as if he may have slept a night in your great grandfathers first hole cut in the ditch bank, or possibly have recently eaten an undercooked burger from a national burger retail chain!

Aussie · Dec 30, 2015

All our meat is wet aged and chilled. We in the Southern Hemisphere be it in South America or Southern Australia do grass fed well. It is our standard production system using mainstream genetics (not early maturing small frame cattle). Our climate allows grass to grow 11 months of the year with gain over the year on average .8 of a kg and up to 2 kg in spring. The company I buy cattle for exports now 50% of production now to the U.S.thanks to the interest in grass fed beef and our low dollar exchange rate. Our meat is graded on the Australian system based on eating quality a quite different system to the U.S.http://www.mla.com.au/Marketing-beef-and-lamb/Meat-Standards-AustraliaOur state has a ban on GMOs and Hormones and with all cattle with RFIDs trace back is straight forward. We do grass fed well and can tick many boxes that many U.S. consumers now want.
http://www.capegrimbeef.com.au
(pop) <beer>

librarian · Dec 31, 2015

Thanks for the Cape Grim link. Tasmania sounds like a perfect place, wish I could go.
I'm not a person that is convinced they are right. It's more interesting to learn how you are wrong.
How is grass fed done really well?
I've been thinking larger cattle slaughtered at 24-30 months instead of the small ones finished at 18-20 months. This is a North American target to avoid feeding the a second winter. But on year round grass the animal wouldn't need to spend 5 or 6 months stalled out just maintaining, but could keep going forward, laying on flesh.
Hitting this winter feeding wall is why grassfed is floundering with production in North America.We have the demand but, as far as I know, a problem with supply.
How would you manage in our situation?
" Our" being the portion of the US that must contend with 5-6-7 months on stored feed.

Aussie · Jan 1, 2016

librarian said:
Thanks for the Cape Grim link. Tasmania sounds like a perfect place, wish I could go.
I'm not a person that is convinced they are right. It's more interesting to learn how you are wrong.
How is grass fed done really well?

I don't think it is a matter of right and wrong more comes down to climate. Winter in prime grass growing and fattening areas would be lucky to have 5 frosts at most and a yearly rain fall of 50 ". Grass is a easy a cheap option here. Surplus spring grass is turned in to silage and fed in the winter to supplement slower grass growth. The target carcase weight for Cape Grim is a 270 to 340kg which is achieved at approx. 18 to 22 months. I've been thinking larger cattle slaughtered at 24-30 months instead of the small ones finished at 18-20 months. This is a North American target to avoid feeding the a second winter. But on year round grass the animal wouldn't need to spend 5 or 6 months stalled out just maintaining, but could keep going forward, laying on flesh.
Hitting this winter feeding wall is why grassfed is floundering with production in North America.We have the demand but, as far as I know, a problem with supply.
How would you manage in our situation?
" Our" being the portion of the US that must contend with 5-6-7 months on stored feed.I don't know. Like I said much of you climate does not lend its self to year round production not saying you can't do it just mother nature gives you a few more challengers.

Netflix movie, Steak Revolution

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