Cattle Call

Thursday, February 19, 2009

From steaks to pot roasts to short ribs to hamburger all the way down to tail, tongue and tripe there are millions of ways to eat cattle. Chef and restaurateur John Torode tells you everyone you wanted to know, but were too afraid to ask about bovines in his book Beef.


John Torode

Comments [13]

Lara from Flushing

Killing cows "kindly"? This segment seems a good argument for vegetarianism. Cows cannot naturally digest corn and must be shot up with antibiotics with who knows what consequences to the consumer. And of course the huge US corn crop is oil based-- is beef eating really sustainable in today's world?

Feb. 19 2009 01:08 PM
Bill from Edison, NJ

Grass fed beef is healthier than grain fed and buffalo is healthier, tastes much better and is much better for the environment.

Feb. 19 2009 01:04 PM
Codey from New Jersey

Great segment.

There are so many different steak tips out there its good to hear from a professional.

Feb. 19 2009 01:02 PM
musole' kambinda from Milburn NJ

I love offal ; like liver, tongue not so much, but it's interesting about when to add the salt- after the oil- will try that today!!

Feb. 19 2009 12:59 PM
peggy from morristown nj

You know, this segment is actually making me ill.
Why are you encouraging something that should be Discouraged, for the planet and for the animals who suffer in thhe ugly mass production of meat.

Farmers who raise cattle?
What planet is this guy from? Family farms represent a tiny fraction of the "producers" of beef.
In the interests of equal time, you really need to have someone on who can tell you
1) how these animals suffer throughout their lives (get that idea of a cow grazing on the family farm out of your head; these animals are are on lots and fed things they would never never eat naturally. Remember the cause of mad cow disease?

2) the horrors of slaughterhouses --humane killing is the exception not the norm.
3) The lack of oversight by the USDA --I won;t disgust anyone with a list of what has been found in the meat people are meant to eat.
4) the incredible cost to the environment of beef.

Feb. 19 2009 12:58 PM
carol from bklyn

I had to look at my calendar to make sure this wasn't April 1. You must be kidding!

Feb. 19 2009 12:57 PM
Matt from Milwaukee

Why is so much European beef so tough and bad? I sually avoid it and opt for chicken, pork and veal when there. Are they cooking it wrong, is it raised wrong, or am I going to the wrong places? (That is, mainland Europe, I can't speak for the British variety, no offense intended ;)

Feb. 19 2009 12:56 PM
Suki from Williamsburg

The salt myth is a myth. The salt is not on the beef nearly enough to draw any noticeable amount of moisture out.

Feb. 19 2009 12:56 PM
Rochelle from Jersey Shore

I am "corning" my first corn beef.

I have rubbed it with varoius spices ans salt and am suppose to have it in the fridge for 6 days under a weight.

Any advise.

Feb. 19 2009 12:54 PM
Dan from NJ

Coors Light???

This guy just lost about 87% of his credibility.

Feb. 19 2009 12:54 PM
rick from manhattan

do we really need to eat more beef in the US? what is the point of this segment?

Feb. 19 2009 12:46 PM

Could you recommend a good vegetarian recipe.

Feb. 19 2009 12:00 PM
hjs from 11211

i hope u talk about the high carbon foot print of corn fed beef

Feb. 19 2009 11:40 AM

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