Beef, It’s What’s for Dinner

Let’s talk about meat. Yes, and that means Beef.

Every true connoisseur of beef must necessarily
put in some time as a political vegetarian, if for no reason other than
to appreciate beef. It’s not unlike true conservatives flirting with
liberal politics before re-gaining their senses. My grandfather, who
ate nothing but beef, or so it seemed, was always bragging about the
quality of the beef that he put on the table, a short loin reposing in
the freezer at all times. When he’d take me to the Hoof & Horn, a restaurant near the St. Joseph Stockyards
where he presided, I’d embarrass him by ordering up fish. I didn’t pay
enough attention during Animal Science 170, meat science and
production, because it was mostly about whole carcasses and salmonella.
But I did inject a roast I received once during law school with red
wine and ate off it for a week, slice by slice straight from the
refrigerator. And then I forgot about beef for a decade or so.

About ten years ago I rediscovered the barbeque
grill, putting those lessons I learned during the college class on
camping which earned me gym credits to good use. Well, the grill was a
gas grill, but that’s beside the point. Men get all the glory from
playing with fire, and I was going to seize it for myself. Grilling is

And so I went on to buy a couple of steaks yesterday. Red meat is
usually less expensive around these parts during Lent, which makes it
all the more appealing. At Comercial Mega,
T-bone was selling for $79 M.N. a kilo, which works out to a little
less than $3.50 a pound. I have no idea what the price is in the U.S.

Forget all you learned before about grilling steaks. It’s all nonsense. There’s one proper way to grill, and it’s mine. Well, Asado Argentina gets it right, too.

Let the meat sit in a refrigerator for a few days,
unwrapped. Dry the meat off, and dust it with kosher salt. Regular
table salt will not work, because it’s round. Kosher salt is flat and
will stick to the meat. And then allow it to warm up to room
temperature. Pre-heat the grill. Do not trim the fat off, because
flare-ups are part of the fun and add flavor. You’re only allowed to
turn meat once, so make sure that you exercise caution before turning
it. Stand back and watch the juices elevate to the top, and think kind
thoughts about beef animals.

An honest steak should be consumed in the absence
of all starches or vegetables which would rob it of its glory. A good
steak can stand alone, accompanied only by chimichurri  or pico de gallo.

Eating a steak just isn’t the same without a dog
staring at you lovingly. Even at a restaurant, I’m thinking about what
scraps to take home to Goodman the Beloved Doberman. Restaurants like Peter Luger Steak House
should supply dogs to gaze adoringly at the plates of patrons who don’t
have dogs. Eating freshly grilled red meat in front of a dog brings out
the best of the experience between the hunter-griller and the pack

I’m sick and tired of the global warming weenies blaming it all on beef. Beef is what made the Americas (note the plural, please) great, and it’s good for you.

jen in Morelia


One comment on “Beef, It’s What’s for Dinner

  1. Felipe Zapata says:

    Let me get this straight. Christian salt, being rotund, will roll right off that meat in a meaningless way. However, Kosher salt, being square, sits tight, improving your meat. This is interesting (and new) news to me. I like this blog.


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