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Tri-Tip & Newport Steak
Newport steak, aka “the apartment steak,” is essentially part of a tri-tip steak, which hails from the bottom sirloin portion of the animal. Tri-tip is usually butchered into larger sizes for people to...
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Lean Beef
I recently had dinner with a friend of mine who had just gotten an angioplasty. If you don’t know what that is, it’s when surgeons open up blocked arteries and restore normal blood flow to the heart....
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The Porterhouse Steak
Etymology: There is some difference of opinion on the origin of the word “Porterhouse,” with several restaurants and cities claiming to have created the name. For example, Martin Morrison served large...
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Filet Mignon & Tenderloin
Etymology: Filet, in culinary terminology, means boneless. Mignon, in French, means dainty or small. As such, this is a steak ideally suited for chicks: small/dainty, and with no bone. Occasionally on...
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Strip Steak
Etymology: According to the National Cattlemen’s Beef Association, this steak is marketed under various names, including Ambassador Steak, Club Steak, Hotel-Style Steak, Veiny Steak, Kansas City Steak...
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The Rib Eye Steak
The Rib Eye is the most ultimate of steaks, period. It is an awesome cut of beef. Etymology: The etymology on this is pretty self-explanatory. The “rib” part of the name is because this cut of meat is...
View ArticleCooperative Extension
The more I learn about farming and beef production in the US, the more I come across this thing called “Extension.” No, it’s not what happens when a young man sees an attractive woman sans clothing....
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The Beef Checkoff
In my effort to educate you dingbats about all-things-beef, I figured this would be a nice little primer on what’s going on in the industry around the Beef Checkoff Program. In 1985, the Food Security...
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Nebraska Beef Tour
I just got home from Nebraska, where I went on a beef tour that explored the entire life cycle of cattle from calving, to grazing, to the feedyard, to the packing plant. Why Nebraska? I’ll tell you....
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Beef: Community, Lifecycle & Production
It’s been a year since I started getting more deeply involved with beef industry professionals and writing posts that advocate on their behalf. One thing I’ve noticed is that lots of people don’t...
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Japanese Beef Scoring
After having a discussion with some food pals about beef marbling scores for Japanese beef, I realized that there’s a lot of confusion surrounding the subject. As such, I figured it was time for a more...
View ArticleJohnny Prime Appears on a YouTube Show
Check it out you meat maniacs: I recently appeared on a YouTube show called Shopping With Michael by Store Brands USA: I talk about various cuts of steak, give guidance for how to shop for them,...
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Fueled By Beef
It’s been a while since I did one of these beef advocacy posts, although I guess what I do every day is beef advocacy. In any case, I figured I’d whip up a post for you about how beef translates to...
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Growth Promotants
For this installation of Beef Advocacy Monday, I figured I would shed some light on the subject of growth promotants. Namely, steroids and hormones used in the feed lot. You may recall that these are...
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What is Wagyu Beef?
Most people usually associate the word Wagyu with insanely jacked-up prices, so high that they make your asshole pucker up tighter than a virgin’s snatch on prom night. Well here’s a quick low-down on...
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