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Seven Reasons Why Beef Is Not Ready For The Dinner Table

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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.

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Why the beef IS ready

I just came across this biased post and thought a reply was needed.

1) The beef is free as beer. You just have to get out of the door, find a beef, collect it and take it home. Then you can kill it and cook it with ultimate flexibility.

2) a properly conserved beef will last years. No need to buy a new chicken to upgrade your fridge every week.

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