Seven Reasons Why Beef Is Not Ready For The Dinner Table
Despite its many advocates, whenever I buy some beef and try it, I always end up going back to chicken. Chicken has what I want, and beef doesn't. The latest releases of beef got my hopes up, but I was again disappointed. Now, don't get me wrong. I like beef and I was one of the first people in my family to try some - I was even eating beef decades ago! And I have a tattoo of a cow on my back! But I think, for most diners, beef isn't ready for the dinner table, and here's why:
1) Too many cuts. Should I get loin, tenderloin, sirloin? Ribs, T-bones, tripe, tongue? Consumers are confused by all these choices; they want a wing, a drumstick, a breast, and a thigh in a bucket.
2) Lack of recipe support. Nobody knows how to cook it, except for those geeky elitist specialists who went to chef school.
3) Too complicated for Joe Sixpack.