We moved to other hosting. So if you get here somehow by typing steakfeed.blogsome.com, you should rethink how you do that, and get on over to our faster Internet at www.steakfeed.com.

This here blogsome version will stay around until the Google finds out we moved, and I get all the draft stories posted out of my Drafts box. Right.

I’m studying a WSJ Online article today about Wagyu beef. It’s quite interesting. I think it was way easier figuring out another very esoteric and expensive proposition: buiding diamonds. Get this:

…finding good Wagyu can be a complicated proposition. Cross-breeding among the cattle is common, and most products on the market are actually half-Wagyu, half-Angus, says American Wagyu Association spokesman Charles Gaskins. Some ranchers and retailers aim for a higher percentage — Morgan Ranch says its cows are mostly 75% to 80% Wagyu, while Lobel’s says it requires a minimum of 87.5%. There are no federal rating systems for Wagyu — unlike most steak sold in supermarkets, labeled by quality from “select” to “prime,” it’s not graded by the U.S. Agriculture Department. Finally, almost every ranch has a proprietary blend of grain and roughage for the cattle’s diet, and cows that are raised longer can yield more marbled steak

Apparently there is even some fair degree of deceptive marketing involved, with online retailers claiming to sell American-raised “Kobe beef” (you can only call it Kobe if it’s been raised, by hand most likely, in Kobe, Japan).

I doubt you’ll see us taste-testing them… until of course the paid sponsorships begin, and we can shell out for five hundred bucks worth of steaks.

Via: Moments of Clarity: Do you Wagyu?

This is a pretty big deal for us. Probably not such a big deal for you. But stay tuned. We’ve got some surprises in store for SteakFEED.com.

You might observe things get bumpy or flaky. Or, considering the fact that there are so few of you, reading so seldom, this whole thing might pass by completely unnoticed.

If a blog crashes but nobody reads it, does it make a sound?

Our gmail <steakfeed AT gmail.com > has gone astray. In all honesty, we forgot we had it and never went to read it.

Now we find that a few of you have written. We apologize, and promise it will never happen again.

Now then… what was it you were saying? You want to Write For Us?

Did you know it’s our birthday?? Isn’t that cool?? We’ve been Typing About Steak for a whole year now!!!

Happy birthday to us.

So? What the heck did you get us for our birthday? Uh… Excuse us? You want us to pick it out ourselves, and you’ll pay for it? You’re going to reimburse us for our birthday present? That’s so cheap. We can’t believe it! How could you think that would be a good gift? Do you not know the meaning of the word “gift“?

Here’s an idea, how about, along with remuneration for the gift we select for ourselves, you just go ahead and pay us a decent wage for the time we have to spend choosing and purchasing our OWN DAMN BIRTHDAY PRESENT!!??!?!?

You totally forgot didn’t you? I knew it. I knew you’d never remember our first birthday, don’t even try to cover for your sorry self by trying to make us think you’re generous when you’re really just brandishing cash and making us do all the shopping and thinking. I bet you don’t even have dinner plans for us, do you?

Gadgets We’re Buying Ourselves For Our Lonely 1st Birthday

• Personalized Branding Iron, or Monogrammed Steak Brand, Triple Initials [because, sorry, we’re neglected and lonely … we get crazy fantasies sometimes … you know, lone ranger, … vast prairies … red-hot iron searing flesh]
• Disposable BBQ Grill [because we all have to face the temporary nature of everything, and how ultimately alone we are, without solidity or permanence]
• Rocket Pepper Grinder [because it’s time to fly]

Steakfeed would really like to be a big shared resource of steak dining and preparation writings by a happy community of steak enthusiasts. We need your help to do that!

If you’re crazy about steak, whether it be the steakhouse dining experience, finding really great steak meals on the cheap or on the street, or your absolute favorite grilling or marinade secret recipe … You should share it with the world! Bring your words and your steak knives, but please leave the A-1 sauce in the fridge for the next time you make meatloaf.

Write for steakfeed, and share the meat!

In a post, The Stalwart: Peter Luger — Latest ethanol victim we learn about how the ethanol industry, which is being touted in the political realm as a solution to the energy problems the US faces, is having an effect on other stuff as well.

Of particular concern is the wholesale price of beef.

[due to] demand for ethanol and a harsh winter … the price of corn … rise about 60 percent over the past few months […] After slaughtering, transporting and butchering, a restaurant’s cost for a well-trimmed steak may be 30 percent higher” (unsourced by The Stalwart)

Read the un-cited-by-TheStalwart NYT article to find out how it’s affecting Peter Luger’s.

Meatfest! via Gridskipper

Lost: 1 Brain, If Found Please Return Here » Chefs Recipe Blog: cats, dogs, animals, pets, birds, tortillas, fajitas

I like this post, if only for the recipe for a Ginger-Soy Marinade for steak. Haven’t tried it, but you can be sure I will.

I’m sort of confused about the blog this is from though. It’s the Top Chef’s Recipe blog, but it doesn’t really seem to be related to the Bravo TV show of the same name.

Sportable » Blog Archive » OJ Simpson’s Quest For Steak Denied

I’d do the same thing, I think, if OJ came into my steak restaurant. I’d turn the man away.

Does anybody else still want to call him “The Juice” or is that just me?

I spent some time the last few days making some real spiffy changes to our layout, incorporating the flare new logo and some more color.

There’s still some stupid or silly quirks, like that the logo somehow resists scrolling for a while down the page, and the right-most sidebar thingy only displays beneath the ads, unless you’re on a really wide screen.

But otherwise, it looks pretty great, huh?

How can you go wrong at a place that claims supper club status. It just evokes ladies in pantsuits and “relish trays”. We were not disappointed. In fact, besides it’s far away location in far flung Eagan, MN. (Truthfully, it’s not that far from the center of Minneapolis but I start to feel uneasy any time I leave the city limits.)

After being ushered to our table by the teenage hostess, we were greeted by Judy, our waitress, who surely has worked at Jensen’s for most of her adult life. Judy provided us with the obligatory relish tray.

Jensen’s only got a C grade on the Big Beer Test–an A grade requires beer by the liter, a failing grade a dry restaurant. Jensen’s had only pints.

I chose the Filet Medallions–2 little filets, wrapped in bacon. They were $14 less than the real filet but I was poor that week. Here’s the menu.

True to supper club form, salad, choice of potato and “rolls” were included with the meal.

my medallions were superb–almost tender enough to cut with the fork, grilled to absolute perfection. Somebody in the kitchen knows how to make a tenderloin. Charlie got the New Your Strip and was extremely happy as well–he said the fat was succulent. I say that’s gross but each to their own.

The other thing to note: the roasted garlic mashed were amazing–served in a ramekin, they’d been toasted under the broiler before being served so they had that tasty little crust that makes any food item taste better.

As we were eating, the “band” started playing. The band gets quotes because they consisted of a dude on a guitar, a drummer with what looked to be a toy drum set and a keyboard player. They played mostly waltzes and polkas and even let a drunk lady from the bar sing along on one number. Oddly, no one danced while we were there.

We skipped dessert in favor of the ice cream shop near my house but, after paying the bill, I was treated to a classic supper club moment, when, outside in the parking lot, I was treated to the sight of a mint condition Trans Am with personalized plates: Itza 92. You couldn’t end the supper club vibe any better way.

Not that we really even have stats to check, but we’ve decided to remove the SiteMeter free web statistics package from all of our pages. It seems they’ve elected to do a partnership with a shady internet marketing metrics provider called SpecificClick. They’ve started to fess up to it, but I tend to believe that before you go installing suspicious code that sets off alarms in millions of readers’ anti-spyware software, you should run it by your community and gauge the reaction. They claim they’re gonna be able to offer lots of gee-willikers features with this snoopy poopy junk in their counters. I just think it’s a rotten way to do business.

Plus there are better free Stats trackers out there anyways.

 

See?

What do you think?

It really only works on a back blackground though. Oh hell. Looks like some site design ahead.

steak (55) Author taichi16mon says:
“I was craving for
a steak after
working out. I panfried
this baby up to medium
rare just the way I like it. ”

I’ve been working out a bit, in the morning, before heading off to work. They say you should “bracket” your work out with protein, and of course, since it’s the morning and I’m in a rush, I usally chug a protein shake of some sort, maybe munch some almonds.

What I wish was that I had about seventeen extra minutes to hammer down one of these babies, with maybe an egg on the side and some rye toast. That’s protein!

This is so great. Imagine the following story, if you will:

So, it’s 3PM and you’re sitting in front of your favorite coffee shop, talking to a friend about his new web page. Next thing you know, you’re standing next to a homeless guy who’s stumbled up.

“Hey buddy,” he whispers, “I’ve got about sixty pounds of T-bones in this backpack.” WHAT!?

He’s offered you the whole thing for thirty bucks. What a deal! But you’ve only got a twenty on ya.

Most of your bastard friends had wandered off at this point, as this fella seemed “sketchy”. And even the couple that stayed wouldn’t lend you the cash! But you just couldn’t let this go by. So you bought one of his steaks for three bucks. It’s a T-bone, probably cost around eight bucks in the store, and it will taste great with the salad you’re going to make.

Now, the thing is your friends are all saying, “What are you doing!? I wouldn’t eat that!” Which you don’t get. It’s sealed, dated today, he kept them on ice, (yes, in his bag,) and it’ll be cooked. What’s the big deal, bitch?

I’ll tell you what the big deal is, bitch! You’re not armed with the latest amazing bacteriological detection technology, the SensorFresh Q, because it’s only 2001 and it hasn’t even been invented yet!!!