Word: feds
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Dates: during 1980-1989
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MOST PEOPLE in my experience harbor a suspicion that God does not approve of their sexuality. Despite the earnest efforts of clergy and religious educators in both the Jewish and Christian traditions to suggest otherwise, the opinion subsists, fed, no doubt on the remnants of a preadolescent identification of the Divinity with one's own parents. In consequence, discussions that mix religion and sexual values tend to be particularly loaded...
Three of the new beefs are from crossbred animals. Brae comes from a conventional breed (Black Angus), but the herds are fed differently than most cattle. Developed by Fred Grant, a former banker, and named for his farm Windabrae (Scottish for windy slope), these cattle graze on grass for the first two years of life and are then fed a diet of high-quality silage and beer. Grant uses no growth hormones or other chemicals, and the meat contains 84% less fat and 43% fewer calories than regular beef. Cuts ordered by TIME from the Brae Beef Shop in Stamford...
Brae was slightly firmer in texture than corn-fed beef but exuded a quintessential beefy flavor that was a more than adequate reward for a little extra chewing. The porterhouse and sirloin steaks pan-grilled in an iron skillet would have done credit to any first-class steak house. A rib roast was succulent and tender, but ground sirloin and chuck were too lean to make properly moist hamburgers. Pot roast and stew cuts, though acceptable, cooked so quickly that they did not absorb the flavors of seasonings, one of the advantages of the usually fatty, long-cooking cuts...
...prized for tenderness and flavor. A full-blooded beefalo is three-eighths bison and five-eighths bovine, according to standards set by the American Beefalo World Registry. Beefalo averages 80% less fat and 55% fewer calories than comparable cuts of ordinary beef. Two samples from animals that were fed differently were tested, with somewhat different results. Beefalo from Healey's Market in Manchester, Vt., was slightly richer, more flavorful and moister than comparable cuts from Chenango Beefalo in Greene, N.Y. Although neither example of beefalo matched Brae, both were certainly adequate. Steaks cooked rare were the most successful cuts, even...
...Miles, whose product is sold at Healey's Market, has been raising beefalo for four years. His animals are given no hormones and are fed whole- grain corn because consumers did not like the tougher, grass-fed variety. His beefalo was indeed juicier and more tender than the Chenango meat, which comes from cattle that graze on grass and are given spring water and supplements of mineral blocks and hay. A small roast purchased from Healey's was slightly dry, even though it was cooked at 300 degrees F, as suggested; stew meat needed much more seasoning than conventional beef...