Text 6627, 90 rader
Skriven 2008-05-07 08:18:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Baby Beef
=================
-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> I wonder if all of our beef is from steers?   What happens to the
 DS> heifers and the bulls?   I expect that varies with the type of cow.
 DS> In a dairy herd, the young girls survive to become milk cows.   The
 DS> young boys, with a few exceptions, become veal or steers.   There, I
 DS> suspect that the only heifers that reach the slaughter house are
 DS> pretty old and fit only for hamburger and pet food.   But on a beef
 DS> farm (e.g. black angus), are at least some of the heifers sent off
 DS> at the same age as the steers?

 JW> Strictly speaking a heifer is a young female, sexually mature but
 JW> before she has had her first calf. After that she is a cow.

 JW> spring -> fall             -> 1 yr old -> 2 yr        -2/3 yr+
 JW> calf   -> weaner or feeder -> yearling -> heifer      -> cow
 JW> calf   -> weaner or feeder -> yearling -> young steer -> steer
 JW> calf   -> weaner or feeder -> yearling -> bullock     -> bull

 JW> Cattle can be butchered as (milk fed) baby veal, (weaned and on
 JW> grass) veal, fall calf or yearling (although rarely so, as they lack
 JW> both the mild delicacy of veal and the full flavour and proper fat
 JW> marbling of beef), heifer and steer (heifers are smaller than steers

          -- MUCHO DELETO --

Great explanation. Only thing I didn't see (and was hoping to) was a definition
of "baby beef". I see it advertised by some of the stupormarkups around here
from time to time - and I surely would like to know what the hey it is.

I assume that it's not veal. But, I dunno where it falls into the
calf/yearling/young steer arc. Or, for that matter why it would be advertised
as if it were something special unless it is another marketroid thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rafiola Kokokarion (Coconut Pastries W/ Glaceed Fruit)
 Categories: Greek, Desserts
      Yield: 20 servings
 
      3    Potatoes
      3 tb Granulated sugar
      1 pn Salt
      2    Egg yolks
      4 c  Finely shredded coconut
  1 1/2 c  Glaceed fruit
           Confectioners' sugar
 
  (Author's note): In a Cretan zacharoplasteion (sweet shop), we were so
  intrigued by these coconut pastries (among the newer breed) that I
  tried them at home. You can expect the potato pastry to be a bit
  difficult to manipulate, and you can also anticipate compliments on
  the results. Attractive and tasty, not excessively sweet.
  
  Boil the potatoes in their jackets until fork tender, then drain and
  remove the skins and all spots. Return the potatoes to the pan and dry
  over medium heat, shaking pan constantly. Push the potatoes through a
  mill or ricer, then combine in a large bowl with the sugar and salt.
  When somewhat cool, add the egg yolks and coconut and knead until
  smooth. Refrigerate for 2 hours.
  
  Remove the dough from the refrigerator and knead until smooth enough
  to roll. If sticky, dust lightly with flour. Roll out on a floured
  board to 1/4-inch thickness, then, using a glass with a 3-1/2-inch
  diameter, cut the pastry into rounds.
  
  Meanwhile, mince the glaceed fruit. Place 1 tablespoon on the center
  of each of the pastry rounds. Lift one side with a spatula and fold
  over the other half, forming a half-circle. Press the edges together
  and place on a baking sheet. Continue until all have been stuffed,
  then bake in a moderate oven (350 F) for 15 minutes, or until firm;
  the pastries will be white. Remove and cool for 10 minutes, then roll
  in confectioners' sugar and cool completely. Store in a covered
  container.
  
  Note: In Crete this pastry is cut with a serrated pastry cutter
  producing an attractive edging.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "Ambrosia's been to Hell."   "And they kicked her out, right?"
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