How to Cook Beef

The word beef refers to the meat of the domesticated cow. Humans started domesticating cows around 10,000 years ago. Cattle were brought over to the Americas by Christopher Columbus on his second voyage in 1493. They were subsequently transferred across the pond by many other ships to the colonies. In the 1890s the cattle industry flourished in the American frontier after the removal of the American Indians and dessication of the buffalo herds. The cattle were shipped east to be slaughtered and sold. These days we can find beef that has been grown and slaughtered locally, which I encourage you to do, as buying locally stimulates your economy and reduces the cost of production. Control your destiny; buy local.

Types of Beef

Butchering a cow is a huge undertaking, and it takes a large amount of skill and strength to do it. The French and the British have their systems and so do we. It will be a good idea for you to find a reliable butcher, preferably of local meat, and get to know them. Get on a first-name basis with them, and buy them presents and stuff. A good butcher is essential in order to get the quality stuff. A butcher is a valuable resource. In general, they know a lot about beef and should be able to answer any questions you have.

Cooking Beef

There may be only one country that loves beef more than us: Argentina. Their slow-grilled beef is the best I have ever eaten, and I have eaten quite a bit of Kobe. Like the beef I ate in Argentina, I frequently prefer to cook grass-fed beef. Not that I don't like the flavor of corn-fed beef fat. It is so juicy, sweet, and tender, it melts in your mouth. But grass-fed is a lot better for you, as it has more omega-3 fatty acids and less fat. Regardless of which meat you decide to cook, I encourage you to stick to fresh, locally grown stuff.