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Wednesday, August 31 2011 - 04:02 PM
A break from politics.
08/31/11 - 07:25 PM
Cagy Wolf says...
I prefer the birds cheeping and frogs croaking, but hey anything is better than the sheep in politics whining and crying about each opposition party morons.
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Cagy Wolf says...
I prefer the birds cheeping and frogs croaking, but hey anything is better than the sheep in politics whining and crying about each opposition party morons.
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08/31/11 - 08:37 PM
Cybertariat says...
Actually, not all of the bovine shown in the video clip that marino posted are cows; not necessarily even those with udders. A cow is a female bovine that has either given birth to at least two calves or is at least three-years-old and thus no longer marketable for most forms of fresh meat. A female bovine which has given birth to but a single calf is called a “heiferette” while a female bovine which has yet to give birth is known simply as a “heifer.”
The majority of the bovine-derived fresh meat that one sees in a grocery store meat department or a butcher shop is that of “steers” – male bovine that have been castrated and usually not more than eighteen months old. Bovine known as “bulls” are, of course, males that have not been castrated and which may be allowed to live for as many as twenty years depending on their breed and virility.
The light-colored (or often white) cattle depicted in said video clip are of a breed known as Charolais (pronounced: “shar-lay”) which were originated in France and subsequently brought to the United States sometime during the mid-nineteenth century. Given their broad, low-slung and thus “high-yield” bodies, the Charolais is, in the opinion of many – including my own, the finest of all bovine breeds with respect to both the wholesale and retail meat industry. To me, they are superior to the much-vaunted Black or Aberdeen Angus which tend to be narrower, lankier and therefore lower-yielding than the Charolais.
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Cybertariat says...
Actually, not all of the bovine shown in the video clip that marino posted are cows; not necessarily even those with udders. A cow is a female bovine that has either given birth to at least two calves or is at least three-years-old and thus no longer marketable for most forms of fresh meat. A female bovine which has given birth to but a single calf is called a “heiferette” while a female bovine which has yet to give birth is known simply as a “heifer.”
The majority of the bovine-derived fresh meat that one sees in a grocery store meat department or a butcher shop is that of “steers” – male bovine that have been castrated and usually not more than eighteen months old. Bovine known as “bulls” are, of course, males that have not been castrated and which may be allowed to live for as many as twenty years depending on their breed and virility.
The light-colored (or often white) cattle depicted in said video clip are of a breed known as Charolais (pronounced: “shar-lay”) which were originated in France and subsequently brought to the United States sometime during the mid-nineteenth century. Given their broad, low-slung and thus “high-yield” bodies, the Charolais is, in the opinion of many – including my own, the finest of all bovine breeds with respect to both the wholesale and retail meat industry. To me, they are superior to the much-vaunted Black or Aberdeen Angus which tend to be narrower, lankier and therefore lower-yielding than the Charolais.
Persevere..
Guy..
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08/31/11 - 10:15 PM
AV Town Crier says...
Cyber:
Thanks for the info. Now time for a nice steak dinner.
AV Town Crier says...
Cyber:
Thanks for the info. Now time for a nice steak dinner.
Leonard:
if that’s what you like—go spend time on Da BLVD. You’ll hear bird calls to your hearts delight. It will mask the sound of those hapless citizens being mugged.
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09/01/11 - 04:23 AM
leonardpflemkin says...
AVTC, I thought the bird sounds were supposed to make us happier and lower crime? Perhaps the drunks falling out of Bex enjoy them?
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leonardpflemkin says...
AVTC, I thought the bird sounds were supposed to make us happier and lower crime? Perhaps the drunks falling out of Bex enjoy them?
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09/01/11 - 04:25 AM
leonardpflemkin says...
Cybertariat, thank you for the lesson in bovines! Where do I get me some of them tasty Charolais?
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leonardpflemkin says...
Cybertariat, thank you for the lesson in bovines! Where do I get me some of them tasty Charolais?
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09/01/11 - 02:40 PM
Cybertariat says...
You’re quite welcome, Leonard. As marino alluded to, it is good to take a break from politics once in a while. Then again, given the fact that livestock accounts for an estimated twenty-percent of C02 emissions, sixty-percent of nitrous oxide emissions and thirty-five percent of methane gas emissions, bovine production is very political.
As for where to get some tasty Charolais. Unless one were to purchase the entire animal or a portion thereof (hindquarter and/or forequarter) and then pay to have it processed, it is difficult if not impossible to make a distinction between a cut of meat that came from a Charolais or one that came from, say, a Hereford. Oftentimes, I gain what can be described as a strong feeling that a particular primal cut was once a part of a Charolais (due largely to its “yield”), but even I cannot ever be certain of it, and I have taken more than just a few head of Charolais from “farm to freezer.”
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Cybertariat says...
You’re quite welcome, Leonard. As marino alluded to, it is good to take a break from politics once in a while. Then again, given the fact that livestock accounts for an estimated twenty-percent of C02 emissions, sixty-percent of nitrous oxide emissions and thirty-five percent of methane gas emissions, bovine production is very political.
As for where to get some tasty Charolais. Unless one were to purchase the entire animal or a portion thereof (hindquarter and/or forequarter) and then pay to have it processed, it is difficult if not impossible to make a distinction between a cut of meat that came from a Charolais or one that came from, say, a Hereford. Oftentimes, I gain what can be described as a strong feeling that a particular primal cut was once a part of a Charolais (due largely to its “yield”), but even I cannot ever be certain of it, and I have taken more than just a few head of Charolais from “farm to freezer.”
Persevere.
Guy
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09/01/11 - 07:16 PM
AV Town Crier says...
Leonard
AV Town Crier says...
Leonard
The drunks falling out of BeX hear bird sounds for a totally different reason (and it’s not from being piped in—they shit the bird noise down at sunset)
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marino says...
There. I feel better.
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