Tyson closing two meat plants and selling a third one

Send me $800 and I’ll let you know in a few weeks, lol.

 

used to go visit a girl back in the 70's and would pick up a 5 lb chuck steak with nice marbling for her dad to grill.

we'd sit around and drink beer while he grilled.

it was enough for all of us. lol and dam good too!![/QUOTE]

 

BBQ sauces are a gift from God

 

A lot of the meat being sold here is already imported, or they mix it in with US beef. Why do you think the packers fight so hard against it every time country of origin labeling gets brought up? And I’m not just talking Canadian fat cattle being brought in on the hoof, I’m talking imported boxed meat from Argentina and such.

 

I was aware.. we import lean meat to blend in with our domestic fatty beef. I forget how much we import vs export but I want to say we import more.

I hauled meat out of the slaughter houses for almost 5 years beef/chicken. Then packaged meat out of Detroit. What a bloody mess it was.. Turned me off to eating meat and poultry like I used to.

Too bad the days of hanging meat are gone..that’s really what separates good beef from lousy beef, letting the blood drain out.

I grew up in an era where meat was hung, had a milk man delivery every week and Hills food service would come fill our freezer every few months with prime beef wrapped in paper.

Today everything is about production and to hell with quality.

 

Are you 80, or from a foreign county? Marbling is fat.

 

Marbling is one type of fat..

I don’t get your question as how it has anything to do with what I posted..

But like I said US beef is fatty compared to imported beef. If you find pleasure in consuming large quantities of fat..enjoy yourself