I have been reinforcing my decision to never again fly in an airplane.

[JettaKnight]

I wonder which airline serves the best beef for dinner?






And go...

Argentina have their own airline?

 

[bobzilla]

If I had to guess, I'd say with Singapore.

Delta's isn't bad. It isn't good, objectively speaking. But it isn't bad.

I was going to say Asiana but I'm biased.

 

[Creedmoor]

Marbling is more a function of cattle breed than anything else. Grain-fed cattle (largely due to being immoble/penned into feed lots) do show more marbling, but the marbling has little to do with flavor/tenderness.

Next time im home i'll tell all those that earned those Penn or Ohio State Agg Degrees to ask for refunds for they know not what they are doing.

 

[nonobaddog]

Marbling is more a function of cattle breed than anything else. Grain-fed cattle (largely due to being immoble/penned into feed lots) do show more marbling, but the marbling has little to do with flavor/tenderness.

Wrong again - the marbling is a great indicator of tenderness. And grain fed cattle of any breed will have more marbling than grass fed cattle of the same breed.

Do you want some references to read some facts about this?

 

[Creedmoor]

I wonder which airline serves the best beef for dinner?






And go...

Prinair

 

[DoggyDaddy]

Wrong again - the marbling is a great indicator of tenderness.

What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.

 

[nonobaddog]

What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.

Yes, tenderloin is different that way. It can have marbling but usually not that much but yet it is very tender compared to the other muscles on the same animal. It is just a tender chunk of meat with or without marbling - I am not sure why.

 

[DoggyDaddy]

Yes, tenderloin is different that way. It can have marbling but usually not that much but yet it is very tender compared to the other muscles on the same animal. It is just a tender chunk of meat with or without marbling - I am not sure why.

I've noticed the same with sirloin tri-tip roasts vs. say chuck roasts. the tri-tips are much more tender despite having less fat/marbling. Maybe it's more dependent on the cut of meat rather than the amount of marbling, although I agree that for the same cut of meat, the marbling makes a difference.

 

[Creedmoor]

What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.

You must be buying top or tailend tenderloin.

Look at grain fed filets from the front end of the tenderloin.

 

[Creedmoor]

SYes, tenderloin is different that way. It can have marbling but usually not that much but yet it is very tender compared to the other muscles on the same animal. It is just a tender chunk of meat with or without marbling - I am not sure why.

As a muscle the tenderloin doesn't move much, hence the middle cuts normally get wrapped in bacon to give the needed fat.
Like a pork tenderloin, its lean and gets tender when cooked lower and long.

The front end ot the tenderloin are where the beef filets are cut from. They are Full of marbleing.

 

[ditcherman]

Marbling is more a function of cattle breed than anything else. Grain-fed cattle (largely due to being immoble/penned into feed lots) do show more marbling, but the marbling has little to do with flavor/tenderness.

That's why grass-fed and grass-finished aren't the same thing.

And grain-finishing is simply to fatten the cattle before slaughter. Any other reason given (e.g. "flushing the grassy flavors") is likely just a line of... bull. Fat tastes good. Grain-finishing fattens the cattle, primarily with subcutaneous fat (the stuff that gets mostly trimmed from the cuts before cooking). So, to some extent, more fat = more flavor. By the same token, though: grass-fed/finished beef tastes like beef. Grain-fed beef takes on the qualities of the hormone-infused, low-quality feed grain. The fat is higher in hormones and omega-6 fatty acid, etc.

You’re obviously a smart guy, but you either need to stay in your lane, or switch up your sources of information.

So many wrong assumptions.

“Grain fed largely due to being immobilized” is one way to do it and certainly the way most beef is raised, but it’s not the only way. Huge overgeneralization. When you hear those of us talking about eating our own cows or those we know how were raised and how much better they taste than grocery store beef, this is a big reason why. (Not immobilized and also grain fed) My point is that your assumption has to do more with feedlot management than how a cow is fed.

What are “hormone infused low quality” grains?
I raise food grade non gmo corn and the butcher shop the cow goes to makes a much bigger difference in flavor than whether or not the corn is non gmo or gmo.

You sound like a PETA video I watched once, where they tried to pull the wool over people eyes that didn’t really know anything.

 

[actaeon277]

AirItalia

Last time I flew them, I was praying the entire time.
All the squeaks and rumbles.
Dang pilot thought he was a fighter pilot.
Maybe it was just cause we were going Rome to Sigonella.
But it was a major angle up, followed by a major angle down.

 

[DoggyDaddy]

Last time I flew them, I was praying the entire time.
All the squeaks and rumbles.
Dang pilot thought he was a fighter pilot.
Maybe it was just cause we were going Rome to Sigonella.
But it was a major angle up, followed by a major angle down.

When I fly, I'm always more at ease with squeaks, rumbles and a little turbulence. It reminds me of land travel. When it gets too smooth and quiet, that's when I get nervous.

 

[actaeon277]

When I fly, I'm always more at ease with squeaks, rumbles and a little turbulence. It reminds me of land travel. When it gets too smooth and quiet, that's when I get nervous.

This sounded like the aircraft was coming apart.

 

[nonobaddog]

Once I was going from Minneapolis to Las Vegas when there was a BIG bang in the back of the plane and the whole plane shook. Everybody started looking at each other wondering what the hell that was. Pretty soon the pilot comes on the speakers and says we had an engine failure but we could still fly just fine on the other one but we had to go back. We were over Colorado already but we couldn't go to Denver or anything smart like that - we had to go back to the point of origin per FAA rules. So we went back to Minneapolis and found a different airplane.

 

[indyartisan]

Planning a trip to LA by Omaha.
If I ride a cow to get there will the TSA molest me and the cow at the border?
Should I have the cow graded by the USDA upon arriving or should I just go for the grass finish?

 

[bobzilla]

My favorite was coming into Jamaica and got struck by lightning about 2000’ up and the plane went dark. Pilot pulled up and circled a couple times before making the landing.

 

[Jaybird1980]

What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.

Tenderness is also determined by the amount of work a muscle does. The tenderloin does very little work so therefore it is very tender.

 

[DoggyDaddy]

My favorite was coming into Jamaica and got struck by lightning about 2000’ up and the plane went dark. Pilot pulled up and circled a couple times before making the landing.

At least you weren't fired upon...

 

[DoggyDaddy]

Tenderness is also determined by the amount of work a muscle does. The tenderloin does very little work so therefore it is very tender.

Then a cannibal would love me.