Re: Sunday Supper

On 10/31/2024 11:00 AM, dsi1 wrote:

On Wed, 30 Oct 2024 17:56:20 +0000, Citizen Winston Smith wrote:
 

On 10/30/2024 11:48 AM, D wrote:

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On Wed, 30 Oct 2024, Citizen Winston Smith wrote:
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On 10/30/2024 6:45 AM, D wrote:

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On Tue, 29 Oct 2024, Citizen Winston Smith wrote:
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On 10/29/2024 3:05 PM, D wrote:

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On Tue, 29 Oct 2024, Citizen Winston Smith wrote:
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On 10/28/2024 6:02 PM, ItsJoanNotJoAnn wrote:

On Mon, 28 Oct 2024 22:24:45 +0000, dsi1 wrote:

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A steak cut from a loin wouldn't be called a porterhouse steak
these
days. Back in the old days, you would be able to have something
like a
strip steak or a filet but probably not a porterhouse. You'd
really need
a piece of machinery capable of cutting through a bone cleanly.
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https://ownthegrill.com/t-bone-vs-porterhouse-steak/

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Check the prices from their link:
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https://snakeriverfarms.com/products/porterhouse-steak
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$139.00
The SRF American Wagyu Porterhouse includes both a savory New York
strip and a tender filet mignon. The filet portion and overall
weight is greater than our Wagyu T-bone. Average weight is 32 oz.
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And it does not look to have anywhere near the fat marbling of
Japanese Wagyu.
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Not even close. I need more marbling for that price!

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Even their $10 premium gold level is lacking.
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No one beats Japan at things they do best.
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This is the truth! I remember when I was there, they'd have street
food vendors selling wagye beef skewers. Expensive, yes, but it would
just melt in your mouth. Absolutely amazing!

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Their attention detail every tangible thing is truly a thing to marvel
at.
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Climb on a Japanese scenic restaurant train with me for some proof of
excellence:
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https://www.youtube.com/watch?v=8ZEYWGEr1oo
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...right down to the flashlights at the right time!
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Excellent, this could be the video for tonights "TV". Thank you for the
link!

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You're welcome, his entire channel is a delight for armchair travelers.
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And frankly getting to see non-urban centric travels in Japan is a treat
- so many ferries and trains, each one sporting the most wonderful
vending machine dishes imaginable.

 I went to a store called "Tokyo Central" yesterday. It's like a Japanese
store right in the town of Kailua. That's so strange! You can get a
katsu sando just like you get at train stations in Japan.
 https://photos.app.goo.gl/oLVG6S5RS91P5BmS9

That shabu shabu beef is priced well and produced by these guys, and if any American can get it right it would be them:
https://www.harrisranchbeef.com/about-us/
One of the largest most humane meat producers on the planet.
https://www.harrisranchbeef.com/animal-welfare/
How We Raise Our Beef
The cattle fed and finished at Harris Feeding Company spend approximately 70 to 80% of the time grazing on western ranches. Cattle move from ranchlands to Harris Feeding Company after being grass raised for about 16-24 months.
Nearly 90% of American cattle ranches are family-owned and operated.
Harris Ranch is proud to partner with progressive ranching families committed to humane livestock handling and sustainable production practices. Harris Ranch uses an independent, third-party to verify our compliance with the Beef Quality Assurance program and its animal care requirements.
Feeding Practices
Covering over 800 acres, Harris Feeding Company can finish up to 120,000 head of cattle at one time.
Our large pens ensure all cattle have good access to feed bunkers and clean, fresh water. We routinely scrape pens and compost waste material for use in local farming operations.
Humane Handling Practices
Harris Ranch livestock handling facilities have been designed with input from Dr. Temple Grandin, a world-renowned expert in animal welfare. Dr. Grandin also assisted in training our staff on proper livestock handling techniques.
Harris Ranch takes exceptional care to ensure the wellbeing of our cattle—all in an effort to reduce stress and enhance cattle performance.
Shaded pens and an automated sprinkler system help reduce dust and cool cattle during warm summer months.
Cattle health is evaluated daily—rain or shine—by Harris Ranch cowboys, who ride through each and every pen—just as they have done since our founding.
Cattle requiring treatment are:
Moved to hospital pens
Individually identified and complete medical records developed
Managed with strict adherence to health product withdrawal periods
Harris Ranch has stringent policies regarding use of antibiotics. We test finished beef for antibiotic residues above USDA standards.
(this should drive the Bwuthe troll mad with beef lust!)