Arlin_MacRae
somebody shut me the fark up.
OK, I was a little astounded the other day when I saw imported mexican beef on a grovery store shelf in Oklahoma.
What gives?
What gives?
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Mexican Beef?
- Thread starter Arlin_MacRae
- Start date
Neonnblack
Full Fledged Farker
Tyson, one of the largest beef suppliers has cattle in mexico.
mbshop
Babbling Farker
that certainly wouldn't go over very well here in ca.
i'll have to look closer.
i'll have to look closer.
Bludawg
somebody shut me the fark up.
The stuff in the Chub roll at HEB is stamped proudly Product of Mexico. Needless to say it don't make it into my wagon. I am lucky I raise my own so....
Titch
somebody shut me the fark up.
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BobBrisket
Moderator
LOL! Mexico has been importing/exporting beef, pork, fruits, veggies to the US for a long time. I can't tell you how many cattle trucks, etc go back and forth BOTH ways here in the border town. You'd be amazed at what WE send over there. I gots some good friends in Customs. Unless, your area is selling local grown and raised, chances are, it's coming from Mexico or some other place.
BobBrisket
Moderator
I think a few others have some type of operations there too. Not just anyone wants to hold a slaughter house job. It's a brutal job. I'll leave it at that. That's how many of those companies keep costs and prices as low as possible.
Carbon
is Blowin Smoke!
I have no problem with Mexican beef or lump.
caseydog
somebody shut me the fark up.
Take a look at where most of our seafood comes from. :shock:
Luckily, the gubment requires the origin to be labeled.
CD
caseydog
somebody shut me the fark up.
Are the beef raising operations there mostly feed lots? If so, it wouldn't be that much different than beef raised in Texas or Oklahoma -- and slaughtered by mexican laborers.
CD
Arlin_MacRae
somebody shut me the fark up.
Problem? The "astoundment" was that we're in the heart of beef country here and I'd never seen it before!
superlazy
is Blowin Smoke!
Same here. We have plenty of local cattle farms in the area
bananablack
Full Fledged Farker
long as it tastes good
J-Rod
is Blowin Smoke!
Who cares as long as it's done according to US quality standards and more importantly(to me), in a humane manner. We all love meat on this forum, and I think we always need to remember where it comes from.
landarc
somebody shut me the fark up.
I wouldn't count on humane manner from any large commercial beef slaughter in any country, unless your standards are lower than mine by a fair bit.
I found that we export Mexican food to Mexico, so there is no telling what is going on. And for the most part, Mexican beef is very similar to American beef from the Southwest, climate and water are far more determinate in how cattle are raised than nationality. And price is far more determinate on where the meat is coming from than nationality. It wouldn't surprise me at all, if the drought of that last couple years or so have affected beef availability enough to make Mexican beef more viable in all regions of the country.
I found that we export Mexican food to Mexico, so there is no telling what is going on. And for the most part, Mexican beef is very similar to American beef from the Southwest, climate and water are far more determinate in how cattle are raised than nationality. And price is far more determinate on where the meat is coming from than nationality. It wouldn't surprise me at all, if the drought of that last couple years or so have affected beef availability enough to make Mexican beef more viable in all regions of the country.
Neonnblack
Full Fledged Farker
Indeed, for the record, i dont have a problem with Mexican beef.
Funny story about a friend who worked in a slaughter house. He worked in one in Cali. years ago, and they go through job rotation so youre not the one pinning the cows all the time. Well he had his spot and liked doing it, so much so they fired him for it. And even funnier (or not) i think he worked for Central Valley Meat.
Arlin_MacRae
somebody shut me the fark up.
OK, I bought three of the thick-cut T-bones from Mexico and cooked them last night. They barely had any marbling to them, but for $3.99/lb I was will to try them.
I salt-brined them for a few hours, rinsed, dried and half-seasoned them with Penzeys Northwoods.
Grilled on the primo at about 450° dome temp, they never took any real color. No nice reds, browns, etc. and I let them go medium instead of my regular MR. They were pale and not real nice to look at.
On the plate they were... Well, I'll say this: it was cheap digestible protein and I won't buy any more. Too bad.
I salt-brined them for a few hours, rinsed, dried and half-seasoned them with Penzeys Northwoods.
Grilled on the primo at about 450° dome temp, they never took any real color. No nice reds, browns, etc. and I let them go medium instead of my regular MR. They were pale and not real nice to look at.
On the plate they were... Well, I'll say this: it was cheap digestible protein and I won't buy any more. Too bad.
Arlin,
Were they graded??
Sounds like some Select and No-Roll I have tried to cook.
TIM
Were they graded??
Sounds like some Select and No-Roll I have tried to cook.
TIM
