MOO!!!

Beef is one of the most delicious foods on earth. Mankind is literally dependent upon the bovine.

NOTE TO MILITANT VEGANS: HAVE YOU FOUND CRUELTY-FREE CAMERA FILM YET?!? HOW ABOUT A CRUELTY FREE TIRE? CAR? AIRPLANE? TRAIN? BUS? SUBWAY? BUST THAT! I HOPE YOU ARE PROUD OF THE DEATHS, BETWEEN 75 AND 100 THOUSAND, YOU CAUSE EACH DAY! DON'T GET MAD AT ME...I DO MY PART....I USE A DIGITAL CAMERA!!! The truth about peta: they hate people more than they love animals.

My favorite fast food site: Beefaroo Northwoods, Loves Park, IL. Set in a cabin motif it has no less than 12 mounts including many deer and a moose. Lots of eyes looking around. Many fish and vintage hunting tools are mounted as well. Thank you for providing such a wonderful atmosphere in which to eat the parts of the bovine that the vegan peta people don't use.

Can you name these cuts?

The most powerful beef packers on earth:

THE PARTS OF THE PIGGY THAT THE PETA ACTIVISTS
NEED TO SUPPORT THEIR SELFISH LIFESTYLE!!!

Here are some interesting facts about beef:

• Pharmaceuticals have been made by the meat packing industry since 1865, starting with Armour and Company (pepsin)
• 50% of the US production of gelatin comes from veal.
• Use of glue dates back more than 3,000 years to the cabinetmakers of Egypt.
• From one cowhide there can be made eight pairs of cowboy boots or 18 pairs of shoes on the average.
• Beef animals produce 26% of the protein and 12% of the energy in the human diet.
• At least 134 pharmaceuticals are produced from beef by-products.
• It takes 100# of animal fat to make 24.5# of glycerin.
• A 1000# slaughtered animal will yield 70-100# of newly skinned hide
• Japan is the largest customer of US hides
• Biodegradable soap-based formulas for detergents are 60% tallow
• Hide ranks first in the cash value as a by-product
• A typical passenger tire weighs 24#. About 15% of that is stearic acid that makes a tire run cooler
• In 1984, 2,500,000# of stearic acid was used per month in US tire production
• It takes 1,500 cattle to produce one ounce of insulin
• It takes 26 cattle to provide enough insulin for one diabetic for one year
• It take 40 beef thyroids to make one pound of thyroid extract
• It takes 3,600 cattle to make one pound of Parathyroid extract, a life-saving pharmaceutical for persons whose parathyroid gland has been removed
• It takes the gall of 100 cattle (25 pounds) to produce sufficient cortisone to treat the average patient in one week
• Scientists have known about diabetes since the 15th century but it took 400 years to find insulin and it was found in the pancreas of animals
• Average diabetic uses approximately 1/3 of a bottle of insulin per week or 350 units

IN THE MODERN PACKING HOUSE THERE IS NO WASTE

LITERALLY SPEAKING, EVERYTHING BUT THE MOO IS SAVED!

• Liver extract helps in treatment of anemia
  Ox bile extract helps cure indigestion and constipation
  Glucagon is used in treatment of psychiatric disorders. Helps counteract insulin shock.
  Trypsin helps to clean wounds
  Rennet helps babies digest milk and is used in making cheese
  Edible by-products are used in oleo oil, gelatin, marshmallows, canned meat, candies, sausage casings, chewing gum, ice cream.
  Mark McGuire hit his record-breaking homerun with a baseball whose:
      Outside is cowhide
      Stitching is from pig by-products 
      Wax coating is from cattle
      Inside wool is from sheep and rubber from cattle
      Center Cork is from cattle!
  BEER: Pepsin keeps it from getting cloudy. The "head" comes from protein enzymes. Many people drink it from a paper cup (whose wax coating is made from by-products).

What else is all that fat, bone, blood and guts used for?

As you will see, the so-called, wa-shaa militant vegans, who don't eat meat because it's "cruelty to animals," are most likely violating the animals they so vainly proclaim that they are sworn to protect. Why? Because their life would not be so simple and convenient otherwise.

Made From Hide: Leather for purses, wallets, coats, jackets, saddles, shoes, mitts, footballs (they are NOT made of pigskin)

Made From Hair:binders for plaster and asphalt paving, fan belts, felt pens, insultaion, rug pads, upholstery, camel hair paint brushes

Made From Fats: industrial oils, lubricants, tallow for tanning, soap, COSMETICS SUCH AS LIPSTICK, FACE CREAM, HAND CREAM

Made from Fatty Acids: biodegradable detergents, pesticides, stearic acid (remember its used to rubber tires run cooler and last longer), garden hoses, surgical gloves, DEODERANT

Made from Bones, Hooves and Horns:U bone china, buttons, glues, fertilizer, CAMERA FILM, PIANO KEYS, adhesives, wall paper, sandpaper, COMBS, TOOTHBRUSHES, violin strings, steel ball berings, razor blades, tools, pet food, dice, crochet hooks, teething rings

Made from Blood and Bone Marrow: runway foam, fire extinguishers, shoe polish, band-aids, cork, protein hair conditioners.

Made from GUTS: surgical sutures, tennis rackets, musical instrument strings

Many life-saving drugs are made from the bovine by-products, particularly from the glands and organs

Epinephrine: for hay fever, allergies, asthma (stimulates heart in event of an attack)

Thrombin: used for blood coagulation to treat wounds in hard to reach parts of the body such as stomach, bones and brain; used for skin grafts

Fibrinolysin: used as cleansing agent for infected wounds or with clotted blood; helps heal burned skin.

FUN FACTS

For a 1,000 pound steer, expect a 615 pound dressed carcass and the following:

432 pounds of retail beef, 183 pounds of fat and bone, 358 pounds of hair, bones, inedible glands and organs

DINNER TIME

One fool that I know (his name is Judden) has proclaimed for the majority of his meager existence that "a steak's only as good as the sauce you put on it." LIE! After experiencing a steak from ME he humbly confessed his foolishness and was cleansed.

Honestly, most people don't have a clue about cooking meat. All of us animal scientists know that the key to a good steak starts way back before the time of slaughter and that there are a myriad of factors (slaughter condition, chill, fab, to name a few) that affect the final product delivered to the butcher's case. But, here a few things to keep in mind before firing up the grill.

1. What are you in the mood for? Ribeye is the juiciest, Tenderloin the most tender, and Loin/strip the most palatable. TopButt/Sirloin is lean and economical. Anything lesser than that I wouldn't eat unless tenderized and/or marinated.

2. On the subject of marinating: there are so many types of marinades out there. Feel free to pick something that sounds good off your grocer's shelf. There are also sites on the internet including Barbecue Rubs,Barbecue'n On The Internet -, bbqsearch.com . A couple things to remember: marinate after thawing, pierce meat slightly with toothpick or fork, and typically only marinate about three or four hours max before cooking. It's really important with chicken because it will get mushy. And another thing: try not to use tomato based sauces for marinades as they will likely char during cooking. They should instead be applied with a brush during the final minutes of cooking.

3. Don't be a wuss. Use charcoal. Gas inherently serves to dry out the meat. And Q-ing is supposed to be an event, not some rushed personal ordeal. If you want to cook fast then use the george foreman grill.

4. Thaw all meat in the refrigerator.

5. If you want to marinade, do it after the meat has thawed.

6. Trim the steaks of all exterior fat with a straight-edged knife. Serrated knives are for wimps. Invest in a decent steel or stop by a packing house and ask for a leftover. Make slight scores along the perimeter of the steak. this keeps the meat from curling up on the ends during cooking.

7. Time for the grill. Get the coals medium-hot (holding your hand five inches from the coals for more than four seconds will be painful). Don't overdo the lighter fluid and NEVER add lighter fluid after lighting the coals (unless you like that flavor in your meat).I use the chimney flume. I wad up a piece of newspaper, toss it in the bottom, soak it with fluid, fill up the flume with charcoal, light the bottom and about 15 minutes later you have perfect coals good for more than an hour of cooking.

8. One of the key effects of contracting muscles during chill is that tender meat has more water holding capacity and tough meat has less water holding capacity. To that effect, frequent turning is necessary.

9. The key is to keep the juices from getting to the top of the meat and falling on the coals and producing excess fire and burning when you turn. So, flip steaks about every 2-3 minutes. This keeps the juices (fat, flavor, whatever you'd like to call it) racing back and forth in the meat. Three flips (9-12 minutes) produces medium with a 3/4 inch ribeye.

10. If someone's isn't done just right, throw it in the microwave for a minute or so to finish it off.

To summarize: decide what you want, thaw in fridge, trim fat, score edges, medium coals, flip every 2-3 minutes.