John C. Pavao wrote:
> Personally, I think that doing the best you can has got to be better than
> saying, "oh well, it's all contaminated, so we're screwed".

regarding the beef containing undesirable fats from fattening the cattle
with corn, soybeans etc.:

- does that include Alberta Grain Fed beef?

- some heards of  "domesticated" buffalo, wouldn't the tendancy be to
fatten them also for market with grains, corn and soybean younameits that
just happen to me lying around the range?

- what about grass fed animals from say New Zealand?  The "beefy" flavour
isn't there but the New York strip loins we have been getting are far lower
in price and still very nice eating.

- what about doing like in "Protein Power", marinating our beef in say wine
and olive oil to leach out some of the fat and replace it with
monounsaturated olive oil?

- besides wine is there another "leaching" agent that could be used, say
lemon juice?

Grant
The curious

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