Let’s think about the pros and cons of eating beef for a moment shall we…
Beef’s carbon footprint is roughly the size of Montana.
It’s bad for your health.
And really bad for the cattles’ health.
Eating red meat more than twice a week increases the risk of bowel cancer, arthritis, breast cancer, and a lot of medical conditions with too many consonants to type.
And it contributes to global warming.
As restaurant main courses go, beef is expensive.
Because all steakhouses are pretty much the same.
And the fine distinctions between how carefully rendered the side dishes are, or how well-aged the beef is, is lost on 95% of the customers.
They’re there for a steak, dammit, and gourmet distinctions (and cholesterol) be damned.
The rest of the world considers America’s obsession with consuming large slabs of steer muscle to be a barbaric form of eating.
And they’re right.
Steakhouses are the most unsophisticated of restaurants — no matter how gussied up they may be.
And most of the time you’re paying an arm and a leg for something you could cook just as well at home.
And finally, just look at that picture above for a moment. Really closely. Isn’t there something just obscene about it.
FYI: That’s the small “Queen’s” cut of prime rib from a recent meal at the Golden Steer.
It cost $40.
Just thought you’d like to know.
The dudes who go for the brontosaurus cut ($46) generally look like this.
Beef tastes gooood.
And sometimes, it seems our bodies just crave it.
Beef is an excellent source of zinc, vitamins, proteins and minerals essential for a healthy immune system.
And it goes great with red wine.
In fact, we at ELV would wager there’s hardly a better food/wine combo on earth better than a great Burgundy with a cote de boeuf with a tarragon-rich bearnaise. (Right up there with Chablis and oysters, we’d say.)
No matter what the food nazis say, we need a certain amount of animal protein in our diets to feed our brain cells.
Despite the boring, repetitive nature of most steakhouses, a few of them — Craftsteak, CUT, Carnevino — manage to elevate the experience to something close to fine dining.
So what’s a beef eater to do?
As we sat pondering this slab of steer, the more we thought about it, the more grotesque it seemed.
It threw us into a quandary. A crisis of conscience if you will.
Perhaps our days of ordering steaks and chops and rib-eyes and well-aged beauties are done. Maybe we’ve just had enough great beef, and neither our mind nor our body needs any more.
Because producing and eating all the cattle we do really isn’t good for anything or anyone.
In your heart and mind, you know this is true.
So let’s try eating less of it, shall we?
And do everyone a favor.*
* From his perch high above gourmandia, ELV suggests aiming for quality over quantity. Translation: Patronize high-quality steakhouses (and hamburger joints), and make beef-eating the luxury it used to be.