Reviews from

A-1 or Worcestershire?

Yummy!

6 total reviews 
Comment from Carol Hillebrenner
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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
    Thank you. Now lets eat!
Comment from chatterbox1
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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
    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
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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
    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.
reply by Ric Myworld on 26-Jan-2022
    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
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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
    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.
reply by Susan Newell on 26-Jan-2022
    In that case, I'll grant you poetic license for sake of the story. :-)
reply by Susan Newell on 26-Jan-2022
    In that case, I'll grant you poetic license for sake of the story. :-)
Comment from Thatguypk
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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
    Thanks, Thatguy. Enjoyed your review and humor. Sod them! Whatever does that mean? Bury them? Lol. Yard.
Comment from barbara.wilkey
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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
    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.