darook
Contributor
My sense is that the name "Thirsty Cougar" does not actually refer to a partially dehydrated feline predator.
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I am so tired of booking fab dive trips to be completely dissatisfied with the food. LCBR food was a step below that of Secrets.
My sense is that the name "Thirsty Cougar" does not actually refer to a partially dehydrated feline predator.
Watched as they had to assist several divers each day. Several men were diving when they should have stayed poolside with their baby bumps. It was good nobody died. Seriously. If you’re going to be a scuba diver, you need to stay in shape.
There are some truths that statement, but not all are. We actually have a surplus of horses in the US with many being shipped to Mexico for slaughter & consumption. There have been efforts to open hose slaughter houses in the US, claiming it'd be more humane to kill here than ship there for killing.As far as the "beef" goes it probably was beef as horses have much more value alive than slaughtered. In the U.S. almost all of our cattle that we raise goes to feedlots to be "finished" or fattened up on special diets to make them tasty. These animals are then sold to restaurants...where the most profit is. In the 1990s when I was in Graduate School just about all of the beef that was sold in stores and food chains was imported from South America...it was cheaper and finished at a lower grade. In Mexico it is possible you ate local beef, thus cattle that were not finished with the high grade of specialized diets and feeds you are accustomed to in the U.S. So most likely it was beef you ate, just that it was roaming around the backyard yesterday. :grinbandit:
There are some truths that statement, but not all are. We actually have a surplus of horses in the US with many being shipped to Mexico for slaughter & consumption. There have been efforts to open hose slaughter houses in the US, claiming it'd be more humane to kill here than ship there for killing.
Otherwise, there have been some beef imports from South America and some probably continue today, especially with the current US beef shortages after the recent Texas & southwest drought. There are closed feedlots & packing houses almost within sight of my house. Mostly, the variances of the quality of beef here then & now tho do depend on how the beef was finished as you suggested: the best quality in restaurants & groceries both then & now were finished in feedlots with grain based rations*, but some are not finished - old breeder cattle, old dairy cows, others straight from pasture during the great drought liquidation, etc. This is probably the case in Mexico as well to some extent, I don't know the details, but cheap beef is cheap beef wherever. Aging also helps improve quality of hung beef, but that's costly so some groceries have been advertising the false virtues of fresh beef.
* Some of us are working to remove antibiotics from all livestock feed as well as more controls on hormones, but they produce more for less so it's not a popular movement.