BURGER-WARS



BURGERS ARE RE-MANUFACTURED MEAT


STEAK BURGERS ARE A FRAUD


The Burger Wars —  The truth about Americas favorite food and that 3 to 3.5 inch slab of something on a bun we all favor so much, you’ll be surprised at what you find out here.  Mostly corpo-guano hype and very little of the good stuff.  Pre-processed and processed foods that only some mad scientist could create.  Change a letter in fast food and it is fats food…just a toss-up.  

  • And you wonder why America has become the obesity capitol of the world.  It can only come from one thing combining two phrases, “The computer phrase crap in, crap out” adding  “If you throw enough against the wall, some of it will stick”.  In this case the walls of your alimentary canal can only absorb so much of the crap you eat.
    Time is money and I picked the most important chains in Burger Wars,  Smashburger and a few others really didn’t show me anything to write about.

  • The ever popular burger is just another form of processed, altered, slaughtered, manipulated, changed, food by-product.  That meat patties aren’t just made from the muscle tissue of a single animal, but from the fibers of as many as a hundred cows, or even more all mixed and ground together at a central location. 

  • The bad side is we mix different kinds of cow tissue potentially putting animals that once grazed next to each other, occasionally sick ones can enter the fray.

  • Hamburgers are the ultimate embodiment of modern day meat production. They are on menus practically everywhere and hamburgers rarely are slaughtered and ground where they are served.  The big plants do it for the burger sellers of fast food.   Why cut a filet mignon or porterhouse into a burger?

  • The ground beef we buy at the supermarket is made of an unknown collection of muscle tissues basically not from the ten to fifteen dollar a pound stock.  Burgers today are machine made mass-produced tons of cow DNA formed into specific sizes and shapes from many parts of the cow with a few exceptions.

  • When steaks and chops, meat on the shelf ( in the coolers on display) get close to removal day, no grocery I know of gives the expensive cuts to the poor.   Thats how they get past expiration day,  ready to cook crowd and reclaim their costs that way.    In Publix Supermarkets steaks hitting their day expiration of doom are automatically transferred to the hamburger cut me up department and mixed with other stuff.  New life, the resurrection... it may also wind up as a burger mixed with all kinds of garlic, cheese,, old sneakers, whatever and also reborn.  They don’t pitch steaks.  Dying dated produce does get to food banks and charities, but not steaks. 

  • My mother, never bought pre-packed Hamburger meat.  The incredible cook that she was also was literally a scratch cooker and preferred to make dishes that she was familiar with the process and the ingredients.  And in a different era, your relationship with a grocer or butcher was important.
    So she would go to the Kosher butcher and get one pound of round, one of sirloin, and one pound of chuck.  She had the butcher grind the three, took them home and mixed them with herbs and spices, garlic and onions. 
     

  • Sports related, before COVID and restrictions, but with four important good friends, I went to my roots and listened to Mom.  Nothing today tastes that good so I did the same. I bought three packages of ground round, sirloin and chuck and had Publix’s butcher grind all three for me and I did the mixing adding a couple of opened heavy garlic sausages, steak sauce and Worcestershire, onion, pinch of salt and pepper.  Voila!  Burger Heaven!




Meat That Reaches The Sky In Price  — All meat and poultry sold commercially must, by law, be inspected. It should have a USDA seal of inspection and a code for the producing establishment.  Really?  You mean chains don’t lie? 

  • “Prime” is the highest grade beef,  just a small percent of all graded beef is available mostly in fancy restaurants and upscale grocers and not really wasted on burgers.  Prime is usually reserved for high end, high scale establishments. Like a Peter Lugers in Williamsburg, Brooklyn and other great steak houses of  America who raise their own or control their meat quality levels cautiously, secretively and unchanged. I have eaten there.

  • Choice” makes up two-thirds of all graded beef ( beef that is rated and certified  and is generally less marbled than prime and a lot cheaper, sometimes even mixed with one more lower grade.  Costco’s meat is all choice.

  • “ Hamburger”  And after grinding , no one can tell what grade it was.   Beef claimed to be naturally raised meat is a USDA verified claim describing meat from an animal raised entirely without growth hormones or antibiotics and that has never been fed animal byproducts.  In the trade, this is often referred to as “Never Ever 3.”   

  • “ Organic” - There is also a subset of naturally raised meat certified by the USDA organic label. These animals must have access to pasture, in addition to the requirements above. So, all organic beef is naturally raised, but not all naturally raised beef is organic.   While in a sense, every cow and steer is grass-fed (after weaning, nearly all cows graze on grass), beef labeled “grass-fed” means that the animal has received 100 percent of its energy outside of weaning from grass or forage, and not from grains such as corn.  This does not tell you if antibiotics or hormones were administered and I have stated before on my websites i write about politics, food and scams, all treated.

  • Japanese beef, or “wagyu”, is one of the most famous types of beef in the world, particularly the Kobe beef brand from Japan's Hyogo prefecture. Wagyu is the name of Japanese beef cattle – wa means Japan and gyu means cow. While Kobe beef is the most well-known type of wagyu outside of Japan, there are actually many different kinds of Japanese beef and some of them are giving Kobe a run for its money.

  • The most important characteristic of Japanese beef is the white parts of fat in the meat, known as sashi in Japanese. The sashi is interspersed between layers of red meat and gives the beef a marbled pattern. This marbling is the most prized aspect of Japanese beef and cattle farmers go to great lengths to create intense patterns that make the meat literally melt in your mouth. 
  • In the US, Prime beef must have 6-8% of marbled fat to qualify for the highest USDA gradeIn order to achieve the highest quality grade for wagyu (A5), on the other hand, meat must be at least 25% marbled fat. While it may make the meat more tender and flavorful, high fat content is bad for you, right? Wrong.
    Fat in Japanese beef is primarily monounsaturated, which is known to lower ‘bad’ cholesterol.   Monounsaturated fats also have a very low melting point, making the beef literally melt in your mouth. And steak of top quality A5 grade wagyu can cost $500 or more in Tokyo’s fine dining scene.


Driven By Economics  —  Notes and Facts — Revelations and Corporate Bullsh*t…

🐂  Even good restaurants that grind their beef in house, mixing the cuts of only one animal at once, serve them.  Very rare though, as I said, too expensive.   Those who raise their own cattle, and then slaughter them for food, can have them too.  But the single cow burger is a rarity and usually or only found in very high end restaurants if they offer a burger at all…
🐂  Last year, McDonald's confirmed that its beef patties can contain the meat of more than 100 different cows.  How do we know these are beef cows and not breeders who have outlived their usefulness. You don’t and most meat packers could care less.  It’s called ( Fanfare Please) Follow the money…  I inquired, at a local Costco, how they do theirs.  The butcher grinds the beef in house, but does it by bulk.  “Single sourcing is the best way to do things, it’s the handmade way, but it would increase the cost,” he said.  Then added

"More isn't worse. I would probably just worry about the cheaper end bulk grinders, the ones that make the meat for McDonald's and Wendy's and other fast food joints. That’s where price plays too big of a role.”  And no one is watching 24/7 except the bean counters, corporate profession money grubbers and liars

🐂  The confinement of thousands of cows on single farms, the film argued, was compromising the safety of American beef.  The reason that people feel so uncomfortable when they think about hamburgers being composed of hundreds of animals is pretty simple: We are thoroughly detached from the process that allows everyone to eat meat. We don’t see it from the beginning, the slaughter…


Magic - Hamburger  Styling - Tricks Of The Trade  —  Ever wonder what you gets served is not in the pictures?  A professional food photographer or food stylists  job is to make food that looks enticing enough for you to drop any thoughts of your diet and succumb to — culinary pleasure.   Most likely the picture is too good to be true.  The burger business is at the forefront of food camouflage.  

From an article I read on line, and I do Photograph food for menus,  here are tips and how they made that burger look good…  some of my quickie dishes are here and I do not use tricks of the trade, what you see is what I made for myself…

  1. Fry  the burger on a hot skillet or pan to brown the outside, leaving the meat rare and the patty un-shrunk. 
  2. Blot it on paper towels and brush on a mixture of caramel color and clear pastry piping gel that gives the burger a meatier shiny appearance.  Good Irish butter can do a nice shine too
  3. Follow that up with grill marks burned on with a hot skewer or electric charcoal lighter, soldering gun
  4. Take the best bun, build everything toward the front, so all the ingredients are seen and highly visible.
  5. If there’s cheese, you might want to melt it by spreading Pine-sol on it, which breaks it down chemically
  6. Apply a little bit of Fixodent to hold the lettuce in place  and secure the tomato and onion with toothpicks.
  7. Apply condiments last, using a plastic syringe without a needle.
  8. Go to library or on line and buy Food Styling for Photographers, a sham, a scam, and a slam.


Food That Answers To A Higher Order  —  In a test scientific experiment, personally conducted with a college  DNA lab.   We put a Steak and Shake patty against a Hebrew National Kosher Hotdog.   

  • The Hebrew National hotdog won, and tested better in the quality of what was in them.  No added processing and chemicals,  just Paprika,  Garlic and a required preservative by law and production dates…Nothing else, no filler, no nothings as Jewish dietary rules called Kashrut is a set of Jewish religious dietary laws.  

  • Food that may be consumed according to Jewish law is termed kosher.  Even Hotdogs are subject to strict supervision and dietary law. We opened the hotdog, took out the meat and made a patty same size as the Steak and Shake burger, it just had more taste than the steak burger, it also had more steak in it because the Jewish rules prohibit anything  past the last rib, and up front,  the good parts of the cow.  We don’t claim asses as winners…

  • Among the numerous laws that form part of kashrut are the prohibitions on the consumption of certain animals such as pork, shellfish, mixtures of meat and milk, and the commandment to slaughter mammals and birds according to a process known as shechita.  

  • Over the past century, many rabbinical organizations have started to certify products, manufacturers, and restaurants as kosher, usually using a symbol called a hechsher ( basically a U in a circle) to indicate their support.  

  • Heres the point, Kosher meat from a strictly Kosher source, is from the neck down Chuck, Brisket and no further south or east ( from left to right) than past the rib cage, flank, ribs and sirloin.  Just like on the airlines first class up front, economy in the rear using a lot of the rear.  We call the ass end of the cow the Steak and Shake end


Scam — You Steak And Shake Fans Get The Ass End

And calls Steak and Shake calls them “ Steakburgers” ?  

That explains why strictly Kosher meat costs more.  Only the best cuts of meat are used for kosher steaks and the animal was slaughtered, according to the civil laws of Kashrut.  Generally the rest of the cow is sold off for burger chain suppliers.  And at what percentage?   Thats why my mother, always bought meat from a KOSHER butcher.

'Steakburger', in some circles, is interpreted as a hamburger with delusions of grandeur. That’s actually not the case - a steakburger is a hamburger made with steak - leaner, pouncer meat, as opposed to the mangled cow bits that compose ‘hamburger’.   Great speech but if you believe half of it you are a fool.  A big fool…

Steak and Shake might be from part of the cow used for steaks but they are not the best part of the cow.  For decades they have perpetrated this lie… you get the ass end not the front which is more desirable.  Cows have very busy rear ends and muscle.  The front just holds up the head…

A burger made from steak is much more dense - meatier - but also less flavorful. The taste difference actually comes from the quality of the meat. Just as the full taste of a sirloin comes from the marbling, the taste of a burger comes from the fat. And you simply get more if it with the cheap stuff. So, while a steakburger is still a good anemic undersized burger, it’s not a true hand formed hamburger from better cuts. 

It's worth keeping this in mind at the supermarket - despite being three times the price, that '99% Lean Ground Steak' really won't make the best burgers. (Incidentally, it’s still worth shelling out extra for free range and organic...  just because you want to keep the fat doesn't mean you need to keep the extra chemicals).


A Final Word On Steakhouse Burgers and Some ANGUS Cow Talk  —   It’s no wonder that Angus burger recipes have become so popular the past couple of years.    Burgers made from steak can take on a variety of flavors and are typically leaner than hamburger patties from a hundred cows.  So, not only taste great, but they’re a bit healthier, too. 

Check out the awesome selection of STEAK BURGERS FROM CHICAGO STEAK COMPANY     Like Premium Angus and Half-Pound Gourmet burgers. If you have a steak burgers recipe to share, let us know


Bigly Food Fraud  —  
Oh, ninety percent of the Angus meat you see in markets is Angus,  Angus is a specie of cows.  Ninety percent of slaughtered cows are Angus but not certified Angus, a different ball game… it is just a bunch of  promotional bullsh*t by the retailer to make you think it’s better.

But there is The premium Angus raised by several farms and not just Angus cows. 

The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeenshire and Angus in north-eastern Scotland.

The Angus is naturally polled and solid black or red, though the udder may be white. The native color is black, but more recently red colors have emerged. The United Kingdom registers both in the same herd book, but in the United States they are regarded as two separate breeds: Red Angus and Black Angus. 

FACT:  Black Angus  -  is the most common breed of beef cattle in the US, with 332,421 cattle registered in 2017. In 2014, the British Cattle Movement Service named Angus the UK’s most popular native beef breed, and the second most popular beef breed overall.  Now the real Angus beef is a select group and a whole new ballgame… No logo, it’s just cow you are buying and not harvested  or bred by the association.


What attributes make the Angus breed more desirable than other breeds?  — Angus cattle offer producers significant advantages through superior genetics; data; programs and services; and people of the breed.

  • Genetics -- Highly demanded Angus genetics continue to put more dollars in your pocket. Studies show Angus animals bring more at auctions than non-Angus contemporaries thanks in part to their well-earned reputation for feed efficiency and superior beef. The low-maintenance breed is known for calving ease and maternal characteristics, and cattlemen save time and expense with naturally polled, black Angus calves. Today, Angus and Angus-cross cattle represent the majority of the total U.S. cow herd, with more than 60% of commercial cattle producers reporting their herds as Angus.

  • Data — With more than 20 million cattle records, the American Angus Association database is the largest of its kind among beef breeds. Extensive performance programs are geared toward both purebred and commercial producers, providing a wide range of selection tools to evaluate genetic needs. 

    The Association incorporates DNA technology with pedigree and performance data to create genomic-enhanced expected progeny differences (EPDs). Genomic-enhanced EPDs are calculated and released to breeders on a weekly basis.

    The Association’s information management system allows the organization to accept electronic data submissions from breeders while providing 24-hour turnaround time on all registrations, transfers, memberships and performance data.




WE START WITH MICKEE DE

5/2/2021   aljacobsladder.com