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Ariong posted:SonicFox: You know what I am? I’m a dog chasing cars. I assume it stands for Mascerated Eel Anus and Testicles.
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Jul 22, 2019 20:19
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Volmarias posted:Counter counter counter point: it's smash, who cares what the other person looks like. My understanding of Smash is that it's more important what the other person smells like.
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Jul 22, 2019 20:40
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ryonguy posted:I assume it stands for Mascerated Eel Anus and Testicles. I always liked how McDonald's advertised that their burgers contained 100% real beef and I'm thinking, yeah, sure, at some point I do believe that one of the ingredients is beef.
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Jul 22, 2019 21:21
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AvesPKS posted:I always liked how McDonald's advertised that their burgers contained 100% real beef and I'm thinking, yeah, sure, at some point I do believe that one of the ingredients is beef.
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Jul 22, 2019 21:43
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butt dickus posted:It is beef, but it comes from the cow "gender" as opposed to steer, bull, heifer, etc. The real lie is saying "never frozen," because USDA considers 26° F not frozen. Which means what? Dairy cows past milk production like most ground beef?
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Jul 22, 2019 21:59
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there wolf posted:Which means what? Dairy cows past milk production like most ground beef?
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Jul 22, 2019 23:57
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vyst posted:I can't take a sport seriously if they let you dress up like a furry to compete in it
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Jul 23, 2019 00:12
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butt dickus posted:Yes, but "like most ground beef" is incorrect, at least for our facilities. So is that the difference in grades of beef? Like 100% grade A is from a black Angus bred for meat, and grade D or whatever is in a Big Mac is old Jersey's? I guess I'm asking how does the grade system work, and what does most beef end up as?
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Jul 23, 2019 01:02
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there wolf posted:So is that the difference in grades of beef? Like 100% grade A is from a black Angus bred for meat, and grade D or whatever is in a Big Mac is old Jersey's? I guess I'm asking how does the grade system work, and what does most beef end up as? Pretty much. Seems to be mainly the age of the cow and how much fat they have in the muscle. Most stores sell choice, sometimes they will have prime on better cuts. Select is the lowest quality and generally shows up in more bargain stores. Then you have commercial grade, which is where fast food ends up. Below that you get stuff that is going to be canned or at the very bottom, dog food. Basically, when shopping you get choice and don't worry about the rest. Although springing for Prime occasionally can be worth it. Its not that much more.
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Jul 23, 2019 03:45
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Choice is the most common grade. We grade with computer vision that measures fat thickness, marbling, color and a few other things. A USDA employee then has the final say on the grade. There are many other grades that are rarely used, including BONER and BONER 2 which have never been explained to me. The breed doesn't necessarily have anything to do with the grade but if it says Black Angus you know the animal had black fur.
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Jul 23, 2019 03:52
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butt dickus posted:There are many other grades that are rarely used, including BONER and BONER 2 which have never been explained to me. hello i crave the boner meat
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Jul 23, 2019 04:11
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butt dickus posted:Choice is the most common grade. We grade with computer vision that measures fat thickness, marbling, color and a few other things. A USDA employee then has the final say on the grade. There are many other grades that are rarely used, including BONER and BONER 2 which have never been explained to me. The breed doesn't necessarily have anything to do with the grade but if it says Black Angus you know the animal had black fur. I had to know. Boner is the medium grade for culled cows, so I think it only refers to still-living cows who are coming from some other part of the production chain than the feedlot, and being sent to slaughter. Seriously considering a name change to Boner Cull.
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Jul 23, 2019 06:02
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there wolf posted:Seriously considering a name change to Boner Cull. It would make a good user name as well.
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Jul 23, 2019 06:04
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Sam Faust posted:It would make a good user name as well. 
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Jul 23, 2019 06:07
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If you've ever watched Dan Bell's Dead Mall Series videos, the two stores that always seem to occupy dead malls are GNCs and Bath and Body Works https://twitter.com/mitchnolen/status/1153374079384260609
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Jul 23, 2019 19:07
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CitizenKain posted:Below that you get stuff that is going to be canned or at the very bottom, dog food. I once read that the bottom-of-the-barrel-meant-for-pets meat is called "utility meat". That was a long time ago, in a newspaper or magazine article or something, so that might not be the case anymore. Feed me aaaaalll the BONER meat.
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Jul 23, 2019 19:10
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When I was a kid, my dad had a hookup to buy huge quantities of filet mignon incredibly cheap from culled dairy cows; his family was mostly dairy farmers, so I assume that’s how he was able to do it. Evidently they only butcher a couple of cuts from them and grind the rest into hamburger. It hosed me all up for steak as an adult ‘cause I was used to tender delicious steaks just casually eaten as if they were 1.99/lb. burgers, so as an adult everything seemed tough and flavorless unless I was eating at some high-end steakhouse on somebody else’s tab.
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Jul 24, 2019 13:33
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All that red meat probably took away a decade from your life expectancy
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Jul 24, 2019 13:39
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Spoken like a true vegetable
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Jul 24, 2019 13:45
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Vegetable posted:All that red meat probably took away a decade from your life expectancy True, between that and all the drugs, I should already be dead.
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Jul 24, 2019 14:49
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Vegetable posted:All that red meat probably took away a decade from your life expectancy Isn't the health hazards of red meat mostly came from the fact the majority of red meat consumed were cooked well done?
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Jul 24, 2019 14:59
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I'm waaaay late on this, but re: the Subway smell discussion a few pages back: I worked at a Subway in college and that smell is 100% the Italian Herb & Cheese bread. It's the weird smell of whatever mix of poo poo they put on the top. I'm 90% certain that if that bread option was removed, it probably wouldn't have that smell (the smell that is strong enough that I once was able to tell that someone had eaten at Subway within the past few hours at another job I had.) Also, try the meat and cheese on its own sometime. There's barely any flavor to any of them. The turkey and ham especially just taste like salty water. Almost all of the flavor of your sub is from the bread and whatever sauce you chose to put on, otherwise it's totally interchangeable (unless you get a meatball sub). We'd try to make disgusting combinations of stuff when we were bored and it was never that bad because there's no goddamn flavor to clash with anything.
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Jul 24, 2019 17:16
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butt dickus posted:It is beef, but it comes from the cow "gender" as opposed to steer, bull, heifer, etc. The real lie is saying "never frozen," because USDA considers 26° F not frozen. No right I get that it does have beef in it, it's not soy like Taco Bell, but the way that they advertise it implies that the whole patty is just beef, as opposed to merely one of it's constituent ingredients being beef.
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Jul 24, 2019 19:12
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AvesPKS posted:No right I get that it does have beef in it, it's not soy like Taco Bell, but the way that they advertise it implies that the whole patty is just beef, as opposed to merely one of it's constituent ingredients being beef.
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Jul 24, 2019 19:45
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Oats can only be oatmeal if you eat enough of them
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Jul 24, 2019 19:48
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JnnyThndrs posted:When I was a kid, my dad had a hookup to buy huge quantities of filet mignon incredibly cheap from culled dairy cows; his family was mostly dairy farmers, so I assume that’s how he was able to do it. Evidently they only butcher a couple of cuts from them and grind the rest into hamburger. I don’t get it: you found other steak flavourless compared to filet? There’s a reason they often serve filet with bacon or sauce, which is that it has very mild flavour due to approximately zero marbling. Nice texture for sure, though.
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Jul 24, 2019 20:00
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Subjunctive posted:I don’t get it: you found other steak flavourless compared to filet? There’s a reason they often serve filet with bacon or sauce, which is that it has very mild flavour due to approximately zero marbling. Nice texture for sure, though. I think you're getting bad filet.
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Jul 24, 2019 20:04
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Luckyellow posted:Isn't the health hazards of red meat mostly came from the fact the majority of red meat consumed were cooked well done? That and the recently-discovered red meat allergy which is spread thru tick bites
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Jul 24, 2019 20:09
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no he's absolutely right, filet compared to something like porterhouse has significantly less flavor this is exactly why, as he said, you often see filet wrapped in bacon but you don't see the same for a t-bone or ribeye. fat is flavor, and filet is the leaner cut by a huge margin don't get me wrong, i love me a good filet, but a porterhouse is pound for pound significantly more flavorful
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Jul 24, 2019 20:10
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post your filets itt
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Jul 24, 2019 20:37
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Demon Of The Fall posted:post your filets itt 
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Jul 24, 2019 20:50
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Demon Of The Fall posted:post your fillets itt 
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Jul 24, 2019 21:00
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I'm a philistine but I'll take a nice well-marinated flank steak over most cuts.
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Jul 24, 2019 21:04
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I grew up on dirt cheap managers special sirloin, grilled unseasoned, so now whenever I have a really high end steak I just go "its just okay" because any joy I could have for steak was ripped from me at a young age
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Jul 24, 2019 22:31
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Rick posted:I'm a philistine but I'll take a nice well-marinated flank steak over most cuts. People think I'm crazy for it but my favorite is stew beef cooked with some other stuff. You know, like in a stir fry or something. Yeah I know it's really just leftovers and random lovely cuts people otherwise wouldn't want but give me a big rear end bowl of stew beef and vegetables over a steak any day.
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Jul 24, 2019 22:57
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Rick posted:I'm a philistine but I'll take a nice well-marinated flank steak over most cuts. My mom always made this with teriyaki and to this day it is one of my favorite meals. drat I'm hungry!
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Jul 25, 2019 00:24
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At a restaurant or "with company," i'll eat a steak like a normal person. But if I'm home or at my parents house I put soy sauce on it. It just feels right 
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Jul 25, 2019 00:47
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Subjunctive posted:I don’t get it: you found other steak flavourless compared to filet? There’s a reason they often serve filet with bacon or sauce, which is that it has very mild flavour due to approximately zero marbling. Nice texture for sure, though. Old dairy cattle are insanely flavorful compared to your regular grocery store beef. It tends to be a lot tougher though, since the animals are usually 7-10 years old by the time they get culled/retired. It’s also difficult to get the middle-meats from cows of that age since regulations dictate (at least in the US) that the entire spinal column has to be removed at slaughter once cattle reaches a certain age (like 24mo or so, once certain vertebrae fuse together) thanks to concerns about our old friend Mad Cow Disease. kumba posted:no he's absolutely right, filet compared to something like porterhouse has significantly less flavor Boy I really don’t want to be the guy that let’s you know what half the meat on a t-bone or porterhouse cut is... i appreciate this post so much Merkin Muffley has a new favorite as of 01:02 on Jul 25, 2019 |
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Jul 25, 2019 00:53
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quote:Boy I really don’t want to be the guy that let’s you know what half the meat on a t-bone or porterhouse cut is... Be that guy
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Jul 25, 2019 01:10
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I am aware, the point still stands. yes, the filet portion is more tender. no, it's not more flavorful
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Jul 25, 2019 01:13
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