| OCR Text |
Show C2 The Salt Lake Tribune FOOD & GARDEN Wednesday, January31, 1996 the group. tha to the sometime 1940s. Indiz the F Meat Board vith maril rate: th ulso leaner e are actually eight grades but consumers generally have re tail access only to Prime. Choice and Select. Prime is most easily and yield more mea When animal-health restricre further relaxed in the 160s. a “whole menagerie of from Europe and Canada tampeding into the Unit- found in upscale steakhouses started while Choice and Select are the grades most often availablein su- of leaner beef the time. sales are up for try permarkets. But those same roduce the indus modifications the less fat in that People in the industry nereased productivity huck Lambert, vice president for research and industry infor the National Cattlemation f sociation We ve men’s achi ed both of those [objec maybe to a fault. Now we need to step back and ke cor rections In addition to recapturing taste and tenderness. cattle producers are aiming at consistency in their product. “If they [consumers] buy a Choicesteak. this time it will be good. next time maybe not Cattle producers don't intend to bring back steaks and roasts rimmed with fat as thick as the meringue on apie. But to under stand the “corrections” the to make, andthe ¢ want to achieve, it h the steps that were taken to get u where we are today It all starts with breeds. Unlike the case of commercial corn pre duction, in which there are rela Every breed was introduced for a goodreason, at least at the time As Lambert of the cat sociation recounts it, in the late 1800s. when not-so-tasty Long horns roamed the range, the more figures show vhen you cut in most USDA While the system is generally good at delineating meat into uff that qua band of fat groups by quality. wide variations within a grade can still exist. And from the ou vou are get of the our steak almost half that's yet another reason why a Choice or Select steak may taste good one week and not so great the next In fact men’s associaUSDA earlier total f Three ar Choice New a half inces of York strip steak without the exterior fat. contains 12 grams of the same amount with the trim fat would contain 21 grams. The same amount of Select ew York strip steak. without trim fat. has 9 grams of fat. com pored with with the small or slight marbling from being called Choice or Select. fat This is why the National Live Stock and Me t Board points out that “the amount if consumed, only of external fat usually will have After all. didn't they come from the same animal? @ The Grade; Top-notch steak houses tend to serve Prime and upper-level Choice beef. which have the most “marbling” intramuscular fat. from a The Aging: Most Steakhouses is aged. at a process beef that breaks down the enzymes in the muscle fibers and tenderizes th The meat industry likit toa ripening pear: "When it is green. the pear hard and of avor, but as it ripens, it befter and more tender eyors “their variability can contribute significantly to overall greater impact on total fat con consumer dissatisfaction with beef,” the USDA said in a press release after it accepted the cat- anima tlemen’s petition and announced good marbling ft rections” the beef industr a proposal to change the grading to address criteria. The proposal has not yet with its latest projec been adopted There is so much Select meat mappir rese The Texas A&M L available now that the gap between the price of Select and Choice may t ater than it has ever been, says Evans from the Angus association, adding pocket- Once could ary traits bein book appeal to Select’s lower-fat allure Public Voice cannot be given total credit. or blame, for the cur rent growth of Select-graded looked 1 tenderness ‘aylor. a professor be It's the corn diet of the feed lot that tenderizes and marbles the animals’ range- or grass-fed mus cles. Less corn, more Select leaner, tougher) carcasses. owing grade availab ets Gradir f beef age meat: and 6 from three is accom a voluntary to the temperatures of art eq ach 900 deg that sell to restau or Augustus stole a day to add to August. so his month would have as many days as July, namedfor Julius Caesar. This makes February theyear’s shortest month 50 GOLDEN YEARS TOGETHER Jan. 31, 1946 to Jan. 31, 1996 1 tablespoon Dijon mustard Black pepper and nutmeg tablespoons butter 3 eggs Roll out the chilled pie dough and line a 10-inch tart pan with a the stems; chop the removeablebottom. Wash the greens and cut minutes before slici olics celebrate with a candlelit mass. Candlelight was the last thing English farmers wanted to see onthis day, forit was believed that clear skies betokened six moreweeks of bad weather. Mod- x. Serves 8 Ss Collard expect an additional six weeks of y, which the Anglo-Saxons the year, except summer. The peak season for these greens js alled Kale-Monat. “kale month for this was the principal winter December through March This receipe for a collard tart vegetable. This term embraced all members of the cabbage family Collard greens are what the an will be appreciatedona cloudy or sunny February day ern Americans are hardly less su- cients referred to whenever they perstitious about the Pennsylva- spoke of “cabbage.” Julius Caesar chewed collards after heavy banqueting to ward off indiges graduated from Cordon Bleu, L nia Dutch holiday, Groundhog Day. If the groundhog sees his shadow on Feb. 2. we are told to Upton Ramsey, Salt Lake City Varenne and Robert Carri Seminar for Chefs. tion Not Everyonein Prison Is Worthless Dear Ann: | can't believe how many mean-spirited people there arein the world. This letter is for It saddens me when I think wha’ goes on behindprison wa) Too uften, our correctional ANN LANDERS Outragedin Albuquerque,” who thinks prison rapeis just fine be- ties are merely warehouses fo: people » become angrier b hind bars and arethenlet loose cause “they deserve it.” and for Reedley. Calif. who believes everyone in prison is manpervert society. These two people have abso lutely no idea of what constitutes inform themthat 7 out of 10 pris- onersare incarcerated for nonviolent crimes. Is it really “just fine’ to throw these nonviolent offenders into cells with hardenedcriminals who think nothing of raping other males? Almost two-thirds ofthose noniolent prisoners failed to com plete high school. One-third were unemployed before their arrest Unfortunately, we are not even attempting to rehabilitate them. Our prisons have becomegradu- ate schools for criminal activity No wonder our crime rate is go: ing up, We're taking money from education and social programs to build more prisons wherenonvio- — Escanaba, Mich Dear Escanaba: It is comfort ing to know that someone as con Das: ionate as youis involved jail ministry Too bad youcan't be cloned “a subhu- today’s prison population. Please sions in your column on prison rape. They provide additional evi dence of just how violent In the first place. no one de- serves to be raped. Rape is a vi cious, violent and dehumanizing crime, Our criminal-justice sys tem determines what convicted criminals deserve, and that punishment is meted out. To be raped viduals should beallowedto pray silently wherever and whenever they want.” Sorry. I don’t agree My wife and I wereinvited t dinner at the home offriends. T hostess askedall theguests to jc hands place. I can tell prisonis not alto law-enforceForvictims who are incarcerated, reporting a rape can be extremely dangerous around the table for prayer, I respect religious fre dom, but I don’t pray. felt it wa in bad taste for her to forceus tc as well is a hideous injustice. In the second you that rape in ways reported ment authorities. IIndi Dear Ann: You wrote. this country has become participate. — San Marino, Calif Dear S.M.: Since you do not pray, you couldhave joined hands and thought about baseball bridge, your candidate for the presidency or winning the lottery lent offenders turnto violenceto protect themselves. — Lynin Ath- Xx ens, Ga Dear Lyn: I wish I couldsay you are exaggerating yourclaims. but I cannot. I have received far too many letters that echo the sen MARTINA V.LARSEN 80th Birthday timents you expressed. Here’s an otherone: Dear Ann: As someone in volvedin jail ministry, I continue to be amazedat the recent discus- Fast Relief for: >©0C8C COCO © Fever Blisters © Cold Sores FREE COOKING CLASSES Uelsh eas e Dry ChappedLips @ with Sunscreen FEBRUARY CLASSES hur Sat Tues 1 3 6 10 13 15 7pm 10am NOON 10am NOON 7pm 17 10am Classic Meals Made Easy Simply Gourmet: Soup & Salad Cooking under Pressure Bread Machine and Basic Bread Chinese Jubilee Robust Pasta/Fresh & new Sour Dough Supreme Tues 20 NOON Bread Machine & Basic Bread CLASSE S ARE OPEN SEATING AND FREE te. E my, Nutr if ” WEDDING ANNIVERSARY JOHN & GERDA S SCHIPPERS (: Jan. 31, AVAIL NEX<T CLASS SCHEDULE PUBLISHED FEB < 20 21 1946 - Jan. 31 1996 DUROMATIC. | With Love, CONGRATULATIONS! We Love You. Your Family Your PRESSURE COOKERS < Children n-Rikon Duror TINTS GAS. SPECIALTIES ST 973 E.-2100 S. SAFE FAST ¢ HEALTHFUL¢VE e@ | VISA Pi BOSCH, 4 detailed class sct horized Service ZOJIRUSHI and Repair RICAN HARVEST PETERSON'S Its EverywhereYo u Want ToBe.* FOR A LIMITED TIME ONLY in States. They areavailable most of Let's look at the rest of Febru a greens grow well poor soil in most of the Unit winter Feb. 2 is Candlemas Day. Cath- or the restaurants them Dennis T. Dial & Arlene Jensen Dia! ¥%4 cup milk leaves. Cook in apot of salted boiling w ater for 2 minutes. Refresh under cold water and drain. In askillé t, brown the bacon that has been cut into quarter-inchslivers over me dium heat and drain. Cut pan, melt the: butter » cheese into cubes andset aside. In sauce| and whisknl in the flour to make a roux. Whisk in the milk and al hoe cream. off the heat. Returnto heat and bringto aboil. whiskingall the the time. Whisk in thesalt. pepper and nutmeg totaste. Let saucecool slightly and whisk in the eggs, Gentlystir in the greens baconand cheese. Spoon into the crust for 5 Bake on the bottom shelf of the oven at 400 degrees minutes. Move tart to middle of the oven and bake for 15 minutes more ortill set and golden Remove from oven and cool for & Originally February had 29 days, 30 in leap year, but Emper- grillfirst, the state at some stea ‘ Of Kale and Other Greens Buy yourlast The Equipment: The key to of-the , It’s the Month up PROTECTION cooking a at steak is to sear it to seal the juices. Your broiler or outdoor grill doesn't get close 44 cup heavy cream 3 a S4s T. UPTON RAMSEY ROUND luttier taste g results in fresher-tast 3 tablespoons flour 1 pound collard greens (2 cups chopped) 1 cup Swiss cheese, grated YEAR ) methods to Dry a ging is done at often yetween de rees and can take ing the meat ir sled temperat ing lend Lambert of the that the high price of corn has kept animals out of the feed lots > Select grade of beef. the supert however, cattlemen’s association points out the Texas A&M de 0 ent of animal science Some of the lean but tough cat tle tha ild be bred out now fall Supermarkets ly sell Choice andSelect a small percentage of the beefsupply. sumed than the fat attributed to grade differences alone Developing lean Those cattle shouldbe in the next-lowest grade. the cattle producers contend Althoughthose cattle make up exterior Why Restaurants’ Steaks Taste Better E WASHIN s Why does the steak you get at a restaurant taste so much better than the one you cook at home? grades comes ally sold as ground beef and as an ingredient in processed foods: tively few varieties grown dozens o country breeds of ¢ t have been bred and crossbred and cr again, leading to a multitude of genetic variations. What's more beefcattle live in a wide range of environments and weather cond tions. from the Gulf Coast to the Plains to the Snow Belt modest” or marbling of from older carcasses andis gener- In many cases that seems to “Breeds the fattiest and most f marbling Meat from lower Board. “They don't want to com promise taste and tenderness: though gh. marbling are bound for Prime. Then comes Select. the leanest and least expensive retail grade. which comes from carcasses condered to have “slight” amounts “are con were brought on to speed the pro: ess toward leaner products and “slightly abundant” have “moderate. small” amounts New cerned we've gone too far looking at leanness. says CJ Valen tiano. director of inforr n for he National Live Stock and Meat have happened. grades expensive of the ades. Nex down on the fat-content (and price) list are Choice carcasses the most widely sold grade, which York strip steak, the less flavor in our dinner three Young animals with an sweredthe concer out fat, not taste. So now, the beef industry and consumers face different problem: We've got leaner beef but is it worth eating” Be ‘ause in steak, as in many foods. fat equals flavor; All come from young animals but have different levels of marbling 1 not only alsc 1 pie crust for a single crust 6 slices bacon the meat (tenderness. juiciness and flavor), are based on the age of the animal (as cattle get older their m ts tougher) and the leg of marbling (the amount and dist bution of the intramus- positive way resulted in ers’ eating better. And at Collard Greens Tart into groups more uniform. according National Live Stock and The grades, whichrefer to the expected eating characteristics of owth “Comm the availability Then France promoting Select e claimed victory was a home run for both consumers and the indus try.” says Jaeger. spokesman for populationof cattle” In the early 1960s. Charolais cattle \ brought Supermarkets. responding shopper demands for le meat 1 And Public Clearly t program conducted by the USDA classifies this “highly variable fror reed XXxeeeerE Ee @ Continued from C-1 and tS Steak Has Lost Fat — and Taste BOSCH eters CENTER RSMme) AN AUTHORIZED INDEPENDENTDEALER. 27229922 |
