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Food

Craig “Meathead” Goldwyn, Hedonism Evangelist

By | Food

One of my wife’s friends, Craig Goldwyn, shares her professional photography interests but I like his love of everything beef. He’s currently writing a book which will be called Amazing Ribs. Craig has a wonderful website called, not surprisingly, amazingribs.com, that has history, recipes, cooking tips, buyers guides, links and…

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Kobe Beef From Japan

By | Food

From Wikipedia: “Kobe beef (神戸ビーフ) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and…

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Cooking Beef

By | Food

H. Allan Nation, editor of The Stockman Grass Farmer, has an interesting column in the September 2009 issue about cooking beef. Turns out that prior to World War II almost all beef was boiled. It was easy to do, you could cook the entire animal the same way and it…

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