Quote:
Originally Posted by jalfrezi
By smothering a steak with all that **** sauce you've inadvertently made the opposite case you're trying to make, and if your steak was any good (like Aberdeen Angus) you wouldn't need to tenderise it.
We are apparently pretty much better than average in perceiving this thing called "sarcasm" here.
In reality, we have the full gamut of quality of steak. From basically the equivalent of shoe leather (the poor have to eat something) to Aberdeen Angus (we just call the breed Angus,* but it is the
exact same breed)) American Wagyu (a cross-breeding of Aberdeen Angus and Wagyu) to Wagyu. We also have some other breeds. We've been actively raising Aberdeen Angus here since the 1800s.
We also have the full gamut of chefs and home cooks, just like everywhere else has. Some of our ilk can prepare food bad enough that you'd need all the sauces of the world to choke it down. Others do a fine job.
*we're not so much into the origin designation protection thing.** I'm sure the grass and grain is excellent in the fine petroleum, mining and fishing village of Aberdeen but I doubt the petroleum and mining contributes much to the taste over the grass and grain that are available in other large villages.
We've split it up between Black Angus and Red Angus for some unknown reason. I guess this matters if you are going to chow down on the fur.
**I'm going to assume that you don't call potatoes "the turnips of the Americas" or tomatoes "that fruit from the Americas."