Aardvark
Contributor
Somebody mentioned Russian beef. Yeah, I know, I could go back and re-read the thread to find out who, but I don't want to.
Russian beef is not palatable to most Westerners because they have never developed the taste. You have to build up with some easier to chew/digest items first, and eventually, if you are persistent, you'll make it all the way up to Russian beef. I would suggest going to a thrift store and buying a few belts. boiling them for about 2 hours and then chewing them up. Next try some old shoes. When you can get through and entire pair of leather work boots (including the soles) you are well on your way to being able to enjoy (or at least consume) a Russian steak.
There is a reason for all this. (I spent 7 years doing mission work in Siberia/Far-East Russia.) Russians don't waste feed on fattening up beef cattle. They raise dairy. Most of the meat that you'll find in the market is Old Bessie or Elsie the milk cow that either died of old age, or was slaughtered when she stopped producing. Hence the meat is old before it is even butchered!
When calving, the bull calves are castrated and made into dairy beef for the farmer. He doesn't want to eat Old Bessie either, he eats the more tender calves! He'll sell Bessie at the market.
Now you know the rest of the story! (sorry couldn't resist!)![]()
Small farm, we'd cover our (Jersey) house cow with one of the neighbour's bulls (Pol Hereford) calf stays with Mum during the day, separated overnight so we get some milk and when she calves again it goes to pasture with the goats and chooks for a few months until it's ready for the deep freeze.
Somewhat leaner than what you get from grain fed beef but without the feedlot and meatpacking horror show. Like I mentioned before, I've really cut down as I like to know where my food came from.