3 ms·

lol, yeah they do but this is the lowest grade of meat and typically graded for non human consumption.. best beef is fit / healthy and knocked quickly.

by brod 8y ago

ada1981 8y ago
I’m vegan. I’m confused on the actual risk for meat eaters and if they could really tell the difference.
- ddorian43 8y ago
  Well for starters the meat absolutely sucks in taste.
  - ada1981 8y ago
    I don’t eat meat at all, so this would be an option for people who are ethically against meat but might feel they “need it” for health.
- sitharus 8y ago
  You can quite easily. Meat from a natural-death cow will be tougher - age and movement makes muscles fibres stronger. Also a dairy cow will be much leaner than beef cattle, a consequence of much energy going to milk production instead of fat storage. The flavour is also stronger and more gamey. Another consideration is the breed - different cattle breads are used for meat and dairy. Most beef cattle are cross-breads between dairy and beef stock. Dairy breeds are less muscular and consequently have lower meat yields. There's nothing dangerous about it, just unpalatable to most. In the regular market most goes to pet food.
- reaperducer 8y ago
  >I’m confused on the actual risk for meat eaters and if they could really tell the difference. It's not about "risk," it's about quality. This kind of beef is usually marked "utility grade," which is one step above dog food. It gets sent to those prisons that still serve meat, or to ultra-low-end restaurants like the one under the L tracks in Chicago that offers a full steak meal with garlic bread, a side, and a salad for eight bucks. I'm not being critical. It's an awesome option for the working poor.* I've probably eaten the steak special at that place a dozen times. But you've got to know what you're getting into ahead of time. *In days of yore, there were thousands of cheap, quick steak joints in Chicago. Office and factory workers who didn't bring their own lunches would always hit a low-end steakhouse. They were like the McDonald's of the 1890-1940's.

lol, yeah they do but this is the lowest grade of meat and typically graded for non human consumption.. best beef is fit / healthy and knocked quickly.

by brod 8y ago

lol, yeah they do but this is the lowest grade of meat and typically graded for non human consumption.. best beef is fit / healthy and knocked quickly.

ada1981 8y ago

I’m vegan. I’m confused on the actual risk for meat eaters and if they could really tell the difference.

ddorian43 8y ago
Well for starters the meat absolutely sucks in taste.
- ada1981 8y ago
  I don’t eat meat at all, so this would be an option for people who are ethically against meat but might feel they “need it” for health.
sitharus 8y ago
You can quite easily. Meat from a natural-death cow will be tougher - age and movement makes muscles fibres stronger. Also a dairy cow will be much leaner than beef cattle, a consequence of much energy going to milk production instead of fat storage. The flavour is also stronger and more gamey. Another consideration is the breed - different cattle breads are used for meat and dairy. Most beef cattle are cross-breads between dairy and beef stock. Dairy breeds are less muscular and consequently have lower meat yields. There's nothing dangerous about it, just unpalatable to most. In the regular market most goes to pet food.
reaperducer 8y ago
>I’m confused on the actual risk for meat eaters and if they could really tell the difference. It's not about "risk," it's about quality. This kind of beef is usually marked "utility grade," which is one step above dog food. It gets sent to those prisons that still serve meat, or to ultra-low-end restaurants like the one under the L tracks in Chicago that offers a full steak meal with garlic bread, a side, and a salad for eight bucks. I'm not being critical. It's an awesome option for the working poor.* I've probably eaten the steak special at that place a dozen times. But you've got to know what you're getting into ahead of time. *In days of yore, there were thousands of cheap, quick steak joints in Chicago. Office and factory workers who didn't bring their own lunches would always hit a low-end steakhouse. They were like the McDonald's of the 1890-1940's.