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Post by trappnman on Aug 29, 2014 8:06:36 GMT -6
isn't history fun.....
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Post by FWS on Aug 29, 2014 8:54:02 GMT -6
It sure is since Kreuz Market in Lockhart, TX started doing it in 1900 and what is now Arthur Bryant's in KC was started by Henry Perry in 1908, he is considered the "father of Kansas City barbecue." Charlie Bryant worked for Henry Perry and inherited the business when ol' Henry passed in 1940, he sold it to his brother Arthur. Oklahoma Joe’s, the place TC is talking about, opened in Stillwater, OK by Joe Davidson, who now lives in Texas. So you can't credit KC with that. But if you look even before that brisket was being smoked and sold in Jewish delis because it was kosher in NYC in the 1800's. Of course we all know that nothing existed until some white European 'discovered' it. So we'd have to ignore that cattle were introduced to the Caribbean, Mexico, and pre-Texas Texas in the 1500's, and that brisket and other various cattle parts were smoked 'barbacoa' style by the indigenous folks, the Spaniards, whichever collection of ethnic groups comprised the pirates, and the African slaves long before any white European or domestic cattle set foot in what is now Missouri. Even ol' Henry Perry would have learned the process of smoking meats from his ancestors who were slaves that learned it from the Caribbean natives. Yes, history is indeed interesting when you actually look at it.
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Post by trappincoyotes39 on Aug 29, 2014 15:27:50 GMT -6
FWS you have the story some what right but wrong on the details of who makes the meat that has won the prizes The guy you mentioned did nothing but build smokers mainly and that is what they used early on and went in business with him as a money thing, Joe had nothing really to do with the recipes at all:) He fronted the money to build the restaurants in Stillwater and Kansas City. I believe char broil bought out joes smokers and the design. Born of Smoke In Kansas City, where barbecue is a way of life, it is understood that smoke has mystical properties. Smoke has the power to transform the ordinary into the extraordinary. It can transform the least desirable cuts of meat into the most delectable. It can even transform a neighborhood corner gas station into one of the most popular restaurants on the planet. THIS IS THE STORY of Jeff and Joy Stehney and their company, Oklahoma Joe’s Kansas City Bar-B-Que. In many ways, it is a quite ordinary story. People start successful businesses every day, after all. But Jeff and Joy’s company, born of smoke in Kansas City, is anything but ordinary. In 1990, Jeff and Joy attended a barbecue contest for the first time, at the invitation of a friend. “We had a great time,” Jeff says. “I loved everything about it. The smoke. The smell of it. The camaraderie. The competition. The passion. And, of course, the food. I was hooked. I knew then and there this was something I had to do.” The Stehneys soon bought a competition-style smoker and, together with a few friends, formed a barbecue team. They called it Slaughterhouse Five. It wasn’t long before Slaughterhouse Five began winning contests. Lots of contests. Over the course of the next several years the team took home trophies from some of the most prestigious barbecue competitions in the country, including the Lenexa Kansas State BBQ Championship, the American Royal Open and the American Royal Invitational. Since it began competing in 1991, Slaughterhouse Five has won more than twenty-five Grand and Reserve Grand Championships. And in 1993, it was named the Kansas City Barbeque Society’s Team of the Year. As their reputation for championship barbecue began to spread, folks began to ask Jeff and Joy if they would cater special events, wedding receptions, retirement parties, and such. “Pretty soon people began to tell us that we should open our own restaurant,” Joy recalls. “Of course that was flattering, but we were both employed in the restaurant industry at the time, and we knew firsthand how much effort and risk would be involved in opening our own place. It wasn’t something we rushed into.” Jeff and Joy had both worked as sales representatives for restaurant food service vendors in the Kansas City area, and both had also worked for Kansas City area restaurants. This experience and knowledge, as well as their expertise in making world-class barbecue, prepared them well and eventually became the foundation for their success. “We knew we would have to be uncompromising in our commitment to quality,” Jeff says. Joy agrees. “There are no shortcuts in this business,” she says. “You have to earn it every day.” Out on the competition circuit, Jeff and Joy had become friends with Joe Don Davidson, founder and owner of the Oklahoma Joe's Smoker Company. Under the heady influence of barbecue smoke, Jeff and Joe decided to go into the restaurant business together. Oklahoma Joe's Barbecue and Catering was created in mid-1995, and the first Oklahoma Joe’s restaurant opened in January 1996 in Stillwater, Oklahoma. Later that year, experience and commitment intersected with opportunity and serendipity at the corner of 47th Avenue and Mission Road in Kansas City, Kansas, where the owner of a little neighborhood gas station and convenience store, not far from the Stehneys' house, closed the little fried chicken counter he had been operating inside the store. “It seemed like a pretty good place for a barbecue joint,” Jeff says. “Inside a gas station. Plus there was a liquor store next door, in the same building, which was kind of cool. But the main thing was that it was close to home. I knew we’d be putting in some long hours, and being close to home would be a really good thing. We put together a proposal, made an offer, and all of a sudden we were not only in the barbecue business, but also in the gas station business.” Then, in 1997, Joe Davidson sold his smoker company and moved to Texas. With no one to oversee the Oklahoma restaurant, it was closed and Jeff and Joy bought Joe's share of the Kansas City restaurant. The Stehneys have been the sole owners of Oklahoma Joe's Kansas City restaurants from that time forward. Oklahoma Joe’s Kansas City Bar-B-Que has earned local, regional, national, and even international attention for the quality of its barbecue and the uniqueness of its original gas station location. It has been featured in The New York Times, The Wall Street Journal, The Washington Post, USA Today, The Denver Post, The Chicago Sun-Times, Vanity Fair, numerous airline magazines, local magazines, and The Kansas City Star. Oklahoma Joe’s has also been featured on local and national television programs, including Anthony Bourdain’s “A Cook’s Tour” and “No Reservations”, the Travel Channel’s “Man vs. Food”, among many others. In 2009, Anthony Bourdain named Oklahoma Joe’s as one of “Thirteen Places to Eat Before You Die” in an article for Men’s Health magazine. Oklahoma Joe’s Kansas City Bar-B-Que has been the Zagat #1 Rated barbecue restaurant in Kansas City every year since 2004. Zagat also named Joe's famous sandwich, the Z-Man, the Best Sandwich in Kansas in its "50 States, 50 Sandwiches List". In 2013, The Daily Meal website and USA Today both named Oklahoma Joe’s Kansas City's ribs "America's Best Ribs". Jeff and Joy opened a second restaurant, in Olathe, Kansas in March of 2005. In 2007, the company also opened The Kansas City BBQ Store, a retail barbecue supply store, nearby the Olathe restaurant. In summer 2012, a third restaurant was opened in Leawood, Kansas. “That’s it for us,” Jeff says, whenever the subject of expansion comes up. “Our ambition has never been to be the biggest. Our goal has only ever been to be the best. I think we’ve achieved that. By keeping it small, we keep it real. We stay close to our customers and close to the product. I’m reminded of the importance of what we do here, and our role in Kansas City’s barbecue tradition, every morning when I arrive at the restaurant and smell that wonderful smoke coming out of our smokers. After all these years, it’s still magical.” Video Joe
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Post by trappincoyotes39 on Aug 29, 2014 15:29:47 GMT -6
Also name change Information per the owners and makers of the fine BBQ meats from the get go PERHAPS YOU’VE HEARD… We’re changing our name to Joe’s Kansas City Bar-B-Que. We’ve been thinking about this and moving slowly, yet deliberately, in this direction for a few years now. Our retail sauce and fry seasoning bottles have carried the Joe’s Kansas City name for nearly two years. We’ve also used a logo with the Joe’s Kansas City name on our table caddies, on some inside signage, and online for some time now. Most folks haven’t noticed. Which is what we intended. It has been our hope to make this transition as seamless and painless as possible. Now, we’re nearing the end of that process. Sometime this fall, the transition will be complete. It’s something of a cliché in situations like this to recycle Shakespeare’s age-old question; What’s in a name? It’s an appropriate question. And the answer is, quite a lot. Names matter. Most of us, as individuals don’t get to choose our names, so, for better or worse, we’re stuck with the names we’re given. Our names then become the titles of our life stories. Our names help create and shape our identities. As a business, however, we can choose our name. And we’ve chosen a name that reflects the reality of our identity — we are a Kansas City company. We have been for more than seventeen years. We chose the name Joe’s Kansas City Bar-B-Que — instead of Kansas City Joe’s Bar-B-Que — because we wanted the words ‘Kansas City Bar-B-Que’ to stand together. Kansas City barbecue. It’s what we’re all about. We’re deeply proud to be a part of Kansas City’s barbecue tradition. It a tradition that’s much bigger than any one restaurant or individual, and yet we do hope that we have made and will continue to make a significant contribution to that tradition. The second half to Shakespeare’s question is; Would a rose by any other name smell as sweet? Well, if the flower changes in no way other than its name, the answer is yes. It would smell just as sweet. The same is true in our case. The only thing changing is our name. Our owners are the same. Our food is exactly the same. Our staff is the same. So, yes, it all smells just as sweet. Except in our case it doesn’t smell like a rose. It smells like briskets and pork butts cooking for seventeen hours over the smoke of that good Missouri white oak.
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Post by trappincoyotes39 on Aug 29, 2014 15:35:46 GMT -6
FWS it wasn't brisket done in 1900 it was large chunks of beef and yet because someone does it better in Kansas City you want all glory to go to smoking large chunks of beef from 1900 and 8 years makes a big difference? Your funny. We went from only Texas does REAL brisket done right to now debating what 8 years has to do with great smoked beef? really? Wow thin straws man thin.......... Again you do not know the quality as you have not eaten smoked brisket in KC now have you? The process by many is what is done In Texas only difference is rubs and woods used but many here in KC yes a whopping 8 years after Texas still does it without soaking the meat in a sauce and dry rub and wood smoke then the sauces of your choice on the side. Yep those 8 years from 1900-1908 really makes a difference so much in FACT that Oklahoma joes should have never won out over any Texas team when it comes to judged been briskets 80+ years past
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Post by trappincoyotes39 on Aug 29, 2014 15:49:40 GMT -6
If you want great meats for BBQ then one needs to visits Curts Famous Meats
Curt’s Famous Meats (also known as Curt’s Meat Market or shortened to Curt’s) is a meat market located on East Truman Road in Independence, Missouri. Although it is in Independence, they are a known part of Kansas City-style barbecue history. Their products have won over 35 local and national barbecue awards, including their eight American Royal wins. They serve a variety of meats, ranging from common livestock and poultry to seafood and even frog legs. They also act as a small retail store, selling snacks and house hold items on one side of the store. Curt’s currently has a clientele from all across the United States.
Curtis Jones and his wife, Hazel Jones, originally owned a meat market called Bristol Market in Independence, Missouri. In 1947 Curtis and his wife moved their business to a nearby produce market and renamed it Curt's Market. Since its founding, it has been active in the Maywood community‘s history, in which it resides. The store also has a history of award winning meat products that has stemmed from Kansas City’s already long history of barbecue. Harry S. Truman and his wife, Bess Truman, are some of Curt’s most notable customers; Truman lived about one mile from the market and frequented it often. Since its founding, The store has also been visited by every mayor of Independence, Missouri.[citation needed] Curtis Jones owned and operated the store until 1989, when he decided to sell it. He was initially hesitant about selling the store to a woman, but Donna Pittman, the current owner, convinced him to do so.[1] The name of the market was changed to Curt's Famous Meats in 2004.
Curt’s Famous Meats has many awards, both locally and nationally, and has been recognized for its performance as a small business.[1]
American Royal winner: 1989, 1992, 1994, 1997, 2004, 2007, 2008, 2009, 2010 [5] Lenexa Barbecue winner: 1989, 1999, 2003, 2004, 2010, 2011 Blue Springs Blaze Off winner: 1990, 1992, 2003, 2004, 2005 Raytown Barbecue winner: 1989, 1991, 1996, 2002, 2006, 2008 Sedalia Barbecue winner: 2008, 2009 Tonganoxie Barbecue winner: 2004, 2007, 2008 Peculiar Barbecue winner: 2006, 2008 Laurie Barbecue winner: 2005, 2007, 2008, 2010 Sugar Creek Barbecue winner: 2010, 2011 Small Business Monthly’s “25 Under 25” award: 2003 See alsoEdit
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Post by FWS on Aug 29, 2014 17:36:33 GMT -6
Which would be the same for Henry Perry wouldn't you say ? Buying the cuts that were cheap and smoking them................... Thing is you're still only recognizing businesses and competitions, not the historical fact that beef cattle and the method of cooking low and slow over smoke existed in what we know as Texas before there was a Kansas City. Seems that's not true, The Story of Joe DavidsonJoe Davidson is a nationally recognized elite competition barbecue chef and barbecue business leader.
Joe has won more than 300 barbecue championships, including the Jack Daniel’s World Championship, the American Royal World Championship, the Great Pork Barbeqlossal, the Head-to-Head World Championship, the World Brisket Open Championship, the Canadian Salmon Grand Championship, the Rib Championship at the San Antonio Rodeo and BBQ Championship, the Memphis in May World BBQ Championship, and numerous state and regional titles.
He has won for beef, pork, fish, chicken, game, vegetables, sides, sauces, rubs, and marinades. He has won across the regional divides of great barbecue—in Texas, Kansas, Oklahoma, Arkansas, the Carolinas, Missouri, Tennessee, and the Pacific Northwest. At the 2009 Memphis in May Championship, Joe set a contest record, winning in five categories (Wings, Beans, Poultry, Vinegar BBQ, and Ribs).And it seems that ol' Joe sold the equipment to and taught the people you're talking about how to use it. Interview: Joe Davidson of Oklahoma Joe’s Bar-B-Cue DV: Did you compete with [former business partner] Jeff Stehney back then, or had you guys always competed against each other?
JD: We competed against each other. He bought his first pit from me in 1990, it was a little 24-inch firebox trailer. And then he came up, got it, spent the night with me, and we cooked together and I showed him how to cook with it. Then we started competing against each other.So yeah, there would be Texas roots to this since Joe doesn't seem to be as strident as you given he's learned from all over, including in TX. DV: One last question, which is underhanded. I’m sure you’re aware that Anthony Bourdain said that Oklahoma Joe’s was his favorite barbecue in the country. That was until he came to Texas and I showed him some of our best barbecue.
JD: I had heard about that.
DV: Any thoughts?
JD: I’d say that barbecue brethren have to stick together, even if they are Red River rivals. How’s that for a political answer? I think that in Texas, they can cook brisket as well as anyone in the world. But to me, when I see nothing but salt and pepper used for seasoning, I’m going, “It could be so much more.” And they probably go, “They overcomplicated it. It could be so much more pure.” But, I only cook for my palate. You can’t be all things to all people.See here's the thing, I prefer no sauce on beef that's cooked low and slow in a smoker or fast on a grill. Perhaps a scoop of pico de gallo or chimichurri and a warm flour tortilla to wrap it up in, or a fresh bollilo or French roll. Save the sauces for pork or chicken, but not always. And I like all the different forms of BBQ, not just one. And I have a real preference for the grass fed natural or organic beef we get out here. Just don't care for the feedlot beef. Guess what, you'll find all of the regional BBQ styles here in CA, as well as those from all over the globe.......................................
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Post by trappincoyotes39 on Aug 30, 2014 6:09:44 GMT -6
FWS again your funny One night and joe is the claim to fame of the famous Oklahoma joes? really? he knew the kid had a better vision and plan on the cooking side and the reason he went into business with him and once he sold out he never kept the Stillwater store it closed no one to run it, meaning Joe was not the great BBQ master or he would have kept it going. The only stores are in the Kansas City metro and now are called Kansas City BBQ they changed the name for a reason. Texas roots LOL what ever you want FWS................. This is really silly us bantering over less than a decade of time and I mainly hung on to get your goat, you eat your California BBQ and many more will come to KC because it is known as a BBQ Mecca end of story for me. 8 years and one night of cooking lessons or so they say . .
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Post by trappnman on Aug 30, 2014 6:26:47 GMT -6
if anyone is in Rochester Mn- you might want to check out this place not all the hype , but damn good BBQ John Hardy's
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Post by trappnman on Aug 30, 2014 6:27:40 GMT -6
ps- the mild sauce has sweat rolling down my face........
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Post by FWS on Aug 30, 2014 11:16:24 GMT -6
Sounds like a master, Joe has won more than 300 barbecue championships, including the Jack Daniel’s World Championship, the American Royal World Championship, the Great Pork Barbeqlossal, the Head-to-Head World Championship, the World Brisket Open Championship, the Canadian Salmon Grand Championship, the Rib Championship at the San Antonio Rodeo and BBQ Championship, the Memphis in May World BBQ Championship, and numerous state and regional titles.
He has won for beef, pork, fish, chicken, game, vegetables, sides, sauces, rubs, and marinades. He has won across the regional divides of great barbecue—in Texas, Kansas, Oklahoma, Arkansas, the Carolinas, Missouri, Tennessee, and the Pacific Northwest. At the 2009 Memphis in May Championship, Joe set a contest record, winning in five categories (Wings, Beans, Poultry, Vinegar BBQ, and Ribs).
Sure, and before that Mexico, Central America, and the Caribbean, reason why is as I already pointed out, domestic cattle were introduced there centuries before they were in MO, KS, OK, etc. And the style of smoking meats low and slow was in use there before European contact. Centuries is more accurate...................... You'll find anything here that you'll find in KC or Texas, though most of the paces seem to label themselves as 'Texas stle BBQ' if they're doing brisket, using the same smoker ovens built in TX, woods from that region, etc. There's a place in Gualala, on Highway 1 on the Mendocino County coast that does brisket as well as anyone, it was recommended to me by a couple Texans who stop there on their way to and from the ranch they lease for hunting black-tails, black bear, mountain quail, grouse, etc. Might even be better since they use Mendocino grass fed beef. If you didn't know, the meats used in those BBQ competitions is NOT what they serve in their restaurants, it is much, much higher quality. With a lot of it being grass fed, heritage breeds, or if they really want to win they use wagyu beef. Like with the example trappnman provided from MN, you'll find BBQ places everywhere now because there's a market for it. The UK, France, Ireland, Norway, Japan, Korea, China.................... And in CA you'll find places doing smoked and/or grilled meats from all over the world. I have a particular liking for the South African braai, which is ore a mixed grill, had several friends who were South African and Rhodesian ex patriates who moved to CA who did this. Great stuff, unique seasonings, great fresh sausages, etc. So yeah, I'm quite happy with the variety here.
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Post by trappincoyotes39 on Sept 2, 2014 15:49:31 GMT -6
FWS now your claiming they do the best Brisket as anyone . How would you know that? because a couple of texans eat there? Really? cattle have been worked on US ranches and genetics altered for taste,marbeling and carcass weight for many,many years on ranches so your point is well nothing on that end. The he cattle today are nothing like those brought over by the spainards. AI breeding has done much to the cattle industry through the years and makes for better all around cattle production. NO r 8 years is what separates Texas from doing smoked beef versus Missouri and that is well just silly to think that would make a difference or any of your other points, people to take food to their own level and taste and if others like it then you have a market for it. If Joe was the meat champion why did he not do his own Oklahoma Joes? Why did he not take over the store in Stillwater? Why is Kansas City BBQ formerly oklahoma joes so talked about and mentioned by many food critics today? They sell a ton of BBQ and is a very busy place yet you wouldn't know the quailit or taste because you have never had it Yes I fully understand that they use much better cuts in contest than a resteruant serves Becuase it all comes down to price point and taste, And what is being sold is some great BBQ in Kansas City I have been to more than a few BBQ compitions John To claim a big difference in prime brisket over choice well is absurd really we are talking brisket here.
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Post by trappincoyotes39 on Sept 2, 2014 16:06:36 GMT -6
Those contest some of them can be cutthroat as the bigger the name the more is on the line, so some will do the old switcher roo, you must present your meat prior to the contest beginning and your meat can not be pre marinated or pre seasoned, yet they do not look to hard and some will have the other already pre prepped hidden away and then once the meat inspector is gone the fresh meat goes on ice for the next competition and out comes the pre seasoned and or pre marinated meats. Doing the contest will cost a guy on avg with today's meat prices a tidy little sum as most your not allowed to enter just one entry you must present all meats in that competition.
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Post by FWS on Sept 2, 2014 17:22:21 GMT -6
I'd take the Texan's word over yours, they grew up with that style of BBQ. Good for you to admit that Texas BBQ preceded Missouri, but as I pointed out it is more like a couple centuries than 8 years, since it can't be disputed that domestic cattle were introduced into TX at least a couple hundred years before they appeared in MO and that the inhabitants of the region were cooking it low and slow over smoke for that long as well. I never used the terms 'prime' or 'choice', just that the natural, grass fed, and wagyu seem to be the preferred competition meats. Which doesn't surprise me since they do taste better than the feedlot cattle.
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Post by trappincoyotes39 on Sept 3, 2014 15:28:35 GMT -6
Not many people using 160.00 per lb beef for a brisket Wagyu beef for a smoking comp really? Good grief man........ maybe in California . Most are using prime or choice angus beef in comps not A 5 Japanese meat Hard to mess up prime or wagyu doesn't really tell you much about the guy cooking the meat for sure! The rest is your opinion which you are free to have. red angus and black angus are Scottish descents and through many,many years of genetics have been upgraded over what one got 150 years ago. Also many angus are used for cross breeding to make calving easier on some larger breeds as well.
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Post by trappincoyotes39 on Sept 3, 2014 15:36:34 GMT -6
You should use the term prime or choice as it denotes marbling and grain textures found in beef and less than 3 percent of all US beef makes it to a prime grading so one, harder to find and two cost is much much higher. Yet when talking brisket it is hard if cooked right to note the difference between prime and choice brisket really, when considering the cost difference and ease of finding different grades. Much of the prime beef gets sold in high end resteranuts so finding it locally is tougher and much more costly as only so much prime beef to be had and in this market?
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Post by trappincoyotes39 on Sept 3, 2014 15:41:03 GMT -6
FWS try this buy a choice ribeye and take it home and dry age it for 3-5 days and then tell me you can tell the difference between it and one that is graded prime .......
I have done this and takes a choice and makes it top of the line and all I have is time and refrig space involved.
You can do the same with a choice brisket just do not buy one trimmed leave the fat cap on until your ready to cook it 3-5 days later. center cut brisket for sure not point cut.
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Post by FWS on Sept 3, 2014 16:49:27 GMT -6
Sure looks like a lot of suppliers are offering exactly that as well as grass fed, heritage breeds, etc, for competition use.
Looks similar with the pork and chicken too....................
Again, they're using it in competitions where there is prize money involved so no surprise.
Which the market for the higher quality meats bears out apparently.
Neither term denotes how it was raised, the feed, breed, etc.
I just prefer the natural grass fed beef we get here over the feedlot commodity beef. I can taste the difference.
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Post by trappincoyotes39 on Sept 3, 2014 17:27:49 GMT -6
I have had good grass fed and not so much as well. The thing you forget all the beef in SD is grass fed with minimal other nutrients for winter time cake feed is used to keep calories and energy up. They are sold to feed lots to finish....
Here is some good info on that debate: Texas A&M university study.
Is ground beef from grass-fed cattle healthier than that from conventionally raised ground beef? Texas A&M University research says no.
Table of Contents: Grass-Fed Vs. Grain-Fed Ground Beef -- No Difference In Healthfulness Oleic acid in beef The Internet is awash in websites that proclaim the nutritional benefits of ground beef from grass-fed cattle. However, researchers in Texas A&M University’s Department of Animal Science have published the only two research studies that actually compared the effects of ground beef from grass-fed cattle and traditional, grain-fed cattle on risk factors for cardiovascular disease (CVD) and type II diabetes in men. Was ground beef from grass-fed beef actually more healthful? No, the study found.
Americans consume about 40% of their total beef intake as ground beef, which is much higher in total fat than most intact cuts of beef. In fact, ground beef is one of the most important sources of the healthful monounsaturated fatty acid – oleic acid – in the diet. Ground beef from grass-fed cattle naturally contains more omega-3 fatty acids than from grain-fed cattle (three times as much), but is higher in saturated and transfat.
At the other end of the spectrum is premium ground beef, such as from conventionally produced Certified Angus Beef or cattle with Japanese genetics (available as Wagyu or Akaushi ground beef). Ground beef from these cattle is very high in oleic acid, and also much lower in saturated and transfat, than ground beef from grass-fed cattle.
The information below is based on TAMU research that compared the fatty acid composition of ground beef from grass-fed and grain-fed cattle. Ground beef from grass-fed and grain-fed cattle that contains 10%-15% total fat (85%-90% lean) is available in retail stores, so the values listed below are for a 4-oz. ground beef patty (quarter-pound) that contains 85% lean (15% fat).
The most abundant omega-3 fatty acid in our foods is α-linolenic acid (ALA), one of the two essential fatty acids that must be obtained from the diet; tthe other is linoleic acid, which is an omega-6 fatty acid. ALA is found in flax seed and walnuts, but Americans obtain most of their ALA from canola oil.
Although the scientific studies aren’t conclusive, ALA may slow the growth rate of cancer cells and reduce risk factors for CVD. The Daily Reference Intake (DRI) of ALA is 1.1 grams (g)/day for women and 1.6g/day for men. So, a quarter-pound ground beef patty from grass-fed cattle contains 0.055 of the 1.1g ALA required by women, and 0.055 of the 1.6g ALA required by men.
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Post by trappincoyotes39 on Sept 3, 2014 17:40:40 GMT -6
So from the health stand point really no difference just personnel taste and some good fed out corn fed cattle meat as well...... Each to his own. One will pay a higher amount for gras fed as the carcass weight is less and to get to slaughter weight takes about a other year in time. Plus you will not get the marbling from grass fed you get with grain fed.
Your great wagyu or Kobe beef get marbeling from grains as well. Kobe beef is not fed general pasture grasses.
The market is small and so is the offering hence the prices paid. Simple really.
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