A-1 or Worcestershire?
Yummy!7 total reviews
Comment from Allezw2
Poetry really can be the best word int he best order, conveying a truth in the most sccinct fashion.
A curious little think piece, indeed.
Remembering: the steers never seemed aware of their impending death when putting the pistol to their head before pulling the trigger.
We did not get that close with the hogs. You leaned over the pigsty fence with the .22 rifle at arm's length and aimed at their head. They always seemed to stare directly at you before you shot them.
So you wound up with all the various cuts of beef, mutton, and hamburger or sausage in links or patties in the Locker that few remember. It was the cavernous refrigerated warehouse in town where each member had a padlocked space among the rows of cages. It was cold storage with a padlock containing your store of flesh. Without refrigeration in the house, you had a trip to town if you wanted meat for a Sunday dinner and walked into the below zero room, careful not to touch the metal mesh of your individual locker with a bare hand.
How many have actually chopped the head off a chicken or other fowl? Cut the head off a rabbit!
In the days that have passed, for some it was the morality of killing a living creature for food. Now, it is increasingly an economic consideration. Then there was Oprah sued for slandering the Texas meat industry over slime.
Now it is various chemically derived substitutes and the wonders of aquaculture for food and fuel!
Nicely done,
Fantasist
reply by the author on 15-Jan-2023
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Poetry really can be the best word int he best order, conveying a truth in the most sccinct fashion.
A curious little think piece, indeed.
Remembering: the steers never seemed aware of their impending death when putting the pistol to their head before pulling the trigger.
We did not get that close with the hogs. You leaned over the pigsty fence with the .22 rifle at arm's length and aimed at their head. They always seemed to stare directly at you before you shot them.
So you wound up with all the various cuts of beef, mutton, and hamburger or sausage in links or patties in the Locker that few remember. It was the cavernous refrigerated warehouse in town where each member had a padlocked space among the rows of cages. It was cold storage with a padlock containing your store of flesh. Without refrigeration in the house, you had a trip to town if you wanted meat for a Sunday dinner and walked into the below zero room, careful not to touch the metal mesh of your individual locker with a bare hand.
How many have actually chopped the head off a chicken or other fowl? Cut the head off a rabbit!
In the days that have passed, for some it was the morality of killing a living creature for food. Now, it is increasingly an economic consideration. Then there was Oprah sued for slandering the Texas meat industry over slime.
Now it is various chemically derived substitutes and the wonders of aquaculture for food and fuel!
Nicely done,
Fantasist
Comment Written 03-Oct-2022
reply by the author on 15-Jan-2023
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Thank you my friend. There is always work in the field to put good vittles on the table. Glad you experienced the process.
Comment from Carol Hillebrenner
That is a basic truth few think about when they grill out, and the chicks will be autumn chicken on the grill. My niece in Canada raises "meat" all kinds of "meats" and gets paid quite well for it. But she makes sure her customers know where it comes from. Great job making your point.
reply by the author on 26-Jan-2022
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That is a basic truth few think about when they grill out, and the chicks will be autumn chicken on the grill. My niece in Canada raises "meat" all kinds of "meats" and gets paid quite well for it. But she makes sure her customers know where it comes from. Great job making your point.
Comment Written 26-Jan-2022
reply by the author on 26-Jan-2022
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Thank you. Now lets eat!
Comment from chatterbox1
Being a carnivore, myself, I would be inclined to choose to miss the connection, too. Salt and pepper for me. Let the meat speak for itself... so to speak ;o
Carol
reply by the author on 25-Jan-2022
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Being a carnivore, myself, I would be inclined to choose to miss the connection, too. Salt and pepper for me. Let the meat speak for itself... so to speak ;o
Carol
Comment Written 25-Jan-2022
reply by the author on 25-Jan-2022
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So true, Carol. I love a medium rare filet mignon where the knife cuts through like it's cutting butter. Mmm, so good.
Comment from Ric Myworld
It's amazing to me just how unobservant people really are. Put that big steak on their plate and listen while those lips smack as they grunt and chortle. But put that .22 in their hand to take the shot or have them help with gutting or trimming, and their appetites could be gone forever. LOL. Thanks for sharing.
reply by the author on 25-Jan-2022
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It's amazing to me just how unobservant people really are. Put that big steak on their plate and listen while those lips smack as they grunt and chortle. But put that .22 in their hand to take the shot or have them help with gutting or trimming, and their appetites could be gone forever. LOL. Thanks for sharing.
Comment Written 25-Jan-2022
reply by the author on 25-Jan-2022
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Part of the appreciation, at least for me, is the work that goes into raising the critter. Lot's of people can cook, not many know how to prepare the critter from forest, feed lot or birth. I'll take home grown over store bought every time.
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I'm with you. From the store, we never truly know what we might be getting. I've take home grown and appreciate them as the gift they are.
Comment from Susan Newell
Yard,
You westerners really rush things. We always hung our steers in the cooler for a couple weeks before butchering. At least it's a Hereford. :-) This is a good story about the disconnect between what we buy in store packages and the reality of from whence it came. Nice little piece of flash. I liked the chickens scratching for remnants of cattle feed.
Sue
reply by the author on 26-Jan-2022
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Yard,
You westerners really rush things. We always hung our steers in the cooler for a couple weeks before butchering. At least it's a Hereford. :-) This is a good story about the disconnect between what we buy in store packages and the reality of from whence it came. Nice little piece of flash. I liked the chickens scratching for remnants of cattle feed.
Sue
Comment Written 25-Jan-2022
reply by the author on 26-Jan-2022
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Hi Sue. Yes, I hang mine too. But first I have to gut and cape them. I love Herefords and Angus. Typically, I buy white face yearlings; Hereford bull cross bred with Angus cow. Has the strength and stamina of the Hereford and the weight of the Angus. Thanks for the review. Yard.
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In that case, I'll grant you poetic license for sake of the story. :-)
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In that case, I'll grant you poetic license for sake of the story. :-)
Comment from Thatguypk
The brutal truth and honesty of the kill, for consumption, contrasted to the child-like love of animals at home in nature. More and more kids are looking at vegan options these days because their 'woke' parents want to be seen to do the right thing. Sod them! I'm a happy meat eater, and so are my kids, and you know what? We still love animals. Oh, the hypocrisy! :-)
I enjoyed this.
PK
reply by the author on 26-Jan-2022
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The brutal truth and honesty of the kill, for consumption, contrasted to the child-like love of animals at home in nature. More and more kids are looking at vegan options these days because their 'woke' parents want to be seen to do the right thing. Sod them! I'm a happy meat eater, and so are my kids, and you know what? We still love animals. Oh, the hypocrisy! :-)
I enjoyed this.
PK
Comment Written 25-Jan-2022
reply by the author on 26-Jan-2022
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Thanks, Thatguy. Enjoyed your review and humor. Sod them! Whatever does that mean? Bury them? Lol. Yard.
Comment from barbara.wilkey
I refuse to make the connection too. I'm originally from the heart of the Midwest and corn fed beef. Now, I live in Texas where brisket is king. I love my beef. I refuse to believe those cute big brown eyed creatures is where beef comes from. It comes from a store. You can't fool me. LOL Thank you for sharing.
reply by the author on 25-Jan-2022
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I refuse to make the connection too. I'm originally from the heart of the Midwest and corn fed beef. Now, I live in Texas where brisket is king. I love my beef. I refuse to believe those cute big brown eyed creatures is where beef comes from. It comes from a store. You can't fool me. LOL Thank you for sharing.
Comment Written 25-Jan-2022
reply by the author on 25-Jan-2022
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LOL big time, Barbara. Yep, brisket is the bomb even here in Bakersfield. It is prepared Santa Maria style and it will put you to sleep with wonderful dreams of how wonderful life is. Well, maybe that and a margarita.
