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Article: How to eat the whole damn cow: being at the top of the food chain is an honor, yes--it's good to be king--but also a responsibility. Let us not be wasteful. (Beef).(Recipe)
- Article from:
- Esquire
- Article date:
- October 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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AS A STAUNCH CARNIVORE, proud to wave the fat-stippled flag of red meat at almost every meal, I feel obliged to point out that you are probably not about to have a cow. In this country, cows are chiefly used for milk, while steers (male cattle castrated as calves) are raised for beef. Your typical eleven-hundred pound steer yields a seven-hundred-pound carcass, and that's a little too much meat at one time for anyone, even me. [paragraph] To transform the animal into something edible, let's: 1.) Remove the offal--about twenty-five pounds of heart, kidneys, liver, sweetbreads, tongue, and tripe, so named because it "falls off" when the carcass is butchered and give it to ...