OMG A VELVEETA SHORTAGE (Page 2): I've never had corn fed beef, I'd really like to try it some time. All we have here is grass fed.

AuntPhil Loc: Ireland

SteveR wrote:

Here's the big news, though. Due to the increase in the price of corn (guess why? it's going in your gas tank!!), the cost of beef is going up 3-4%.

I've never had corn fed beef, I'd really like to try it some time. All we have here is grass fed.

Blurryeyed Loc: NC Mountains.

Musket wrote:

"Attention, readers: this is not a test. This is not a drill. Please, without panicking, stop what you are doing and make your way to the nearest supermarket. Now. America mayand we stress maybe running out of Velveeta."

THANKS OBAMA

LOL Best marketing ploy I have seen in years.... just the thought that you might need some Velveeta will make you run out and get some, it has made it to the national news cycle, think of all the free advertising... Genius!

Blurryeyed Loc: NC Mountains.

AuntPhil wrote:

I've never had corn fed beef, I'd really like to try it some time. All we have here is grass fed.

It is fed corn after it goes to the final stage before slaughter, it is not fed corn until it is being fattened for slaughter... It is probably the same over there... My folks had a cattle operation where they both backgrounded steers, bring them in at a couple of hundred pounds and graze them till they were about 750 to 800 pounds at which point they were sold into the next stage...

They also had a brood herd where they raised their own from birth.

Blurryeyed Loc: NC Mountains.

AuntPhil wrote:

I've never had corn fed beef, I'd really like to try it some time. All we have here is grass fed.

It is fed corn after it goes to the final stage before slaughter, it is not fed corn until it is being fattened for slaughter... It is probably the same over there... My folks had a cattle operation where they both backgrounded steers, bring them in at a couple of hundred pounds and graze them till they were about 750 to 800 pounds at which point they were sold into the next stage, they also had a brood herd where they raised their own from birth.

Musket Loc: ArtBallin'

AuntPhil wrote:

I've never had corn fed beef, I'd really like to try it some time. All we have here is grass fed.

I love my grass fed beef from the local farmer just outside town for the same price as that crap they sell at Kroger.

The food does in fact taste better in Portland.

AuntPhil Loc: Ireland

Blurryeyed cattle here are almost entirely grass fed, with silage being used when grass isn't growing.

Blurryeyed Loc: NC Mountains.

AuntPhil wrote:

Blurryeyed cattle here are almost entirely grass fed, with silage being used when grass isn't growing.

Sorry misread your post... Here is information on feed lots, it is the final stage for cattle here in the states, I would imagine that purely grass fed beef here would be graded good, corn fed would be choice or prime on our USDA grading system.

http://en.wikipedia.org/wiki/Feedlot

bemused_bystander Loc: Orkney Islands, UK

AuntPhil wrote:

Blessed are the cheesemakers.

For they shall inherit the earth!

:thumbup: :thumbup: Monty python

SteveR Loc: Michigan

What I heard on the news was that ranchers were cutting back on the number of cattle they were raising due to the cost of corn. I'm just relaying what I heard on the news. I listen to NBC Nightly News.

bemused_bystander Loc: Orkney Islands, UK

SteveR wrote:

What I heard on the news was that ranchers were cutting back on the number of cattle they were raising due to the cost of corn. I'm just relaying what I heard on the news. I listen to NBC Nightly News.

Where I live, the cattle are in the fields most of the year, they only eat silage (stored grass) during winter. they never eat artificial food of any kind. Voted best beef in the UK

Art Grandpa Loc: Washougal, WA

bemused_bystander wrote:

Where I live, the cattle are in the fields most of the year, they only eat silage (stored grass) during winter. they never eat artificial food of any kind. Voted best beef in the UK

Sounds like the UK hasn't been infected by the scourge of the corn lobby and the Cattleman's Association.

Musket Loc: ArtBallin'

bemused_bystander wrote:

Where I live, the cattle are in the fields most of the year, they only eat silage (stored grass) during winter. they never eat artificial food of any kind. Voted best beef in the UK

Thats exactly similar to the farm my local butcher gets their beef and pigs from. After eating humanely cared for, grass fed minimal drugged pig and cow, I cannot go back to that stuff they pass off as meat in the grocers.

A lot of places here are getting on the bandwagon as well. Portland has a lack of chain restaurants which gives our local chefs more freedoms to source ingredients not from Sysco or American Foods distribution.

bemused_bystander Loc: Orkney Islands, UK

Art Grandpa wrote:

Sounds like the UK hasn't been infected by the scourge of the corn lobby and the Cattleman's Association.

I don't think it has been.
I'm also a vegetarian, so I don't care really, but I like to see the animals having as natural a life as they can.

magicray Loc: Tampa Bay, Florida

cyan wrote:

You don't want to know. It's fake edible stuff.....worse than Spam.

Spam actually isn't that bad. Spam is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, sugar, and sodium nitrite as a preservative. Spam's gelatinous glaze, or aspic, forms from the cooling of meat stock.

Shelflife 200 years.

cyan Loc: Northern NJ

OK, well, you eat it. It's not for me.

magicray wrote:

Spam actually isn't that bad. Spam is a canned precooked meat product made by the Hormel Foods Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, sugar, and sodium nitrite as a preservative. Spam's gelatinous glaze, or aspic, forms from the cooling of meat stock.

Shelflife 200 years.