[Sca-cooks] Beef Bafflement article

[Phil Troy / G. Tacitus Adamantius]

On Apr 15, 2006, at 8:11 AM, marilyn traber 011221 wrote:

> http://news.yahoo.com/s/ap/20060413/ap_on_bi_ge/baffled_by_beef
>
> Any comments?

I know I've been seeing little stickers on meat packaging [sometimes]  
for years now, advising the buyer to broil, saute, or braise, based  
on the primary cut. It always seemed like a good idea to me as a sort  
of minimalist measure of education for the clueless: you have to  
figure that after seeing enough labels that say something like, "beef  
chuck: pot roast or stew", the buyer will eventually know this stuff  
to some extent. Maybe they won't be able to identify or locate the  
one little muscle in the chuck from which chicken steaks are cut,  
that doesn't need moist heat (random example; whatever), but they  
will have a fair sense that they shouldn't broil a slice from the  
shank or boil a porterhouse steak for three hours.

Adamantius



"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04