beef

Carnal embrace is the practice of throwing one's arms around a side of beef.

If I had thought the beef marrow might be a hell of a lot of work for not much difference, I needn__ have worried. The taste of the marrow is rich, meaty, intense in a nearly-too-much way. In my increasingly depraved state, I could think of nothing at first but that it tasted like really good sex. But there was something more than that, even. What it really tastes like is life, well lived. Of course the cow I got marrow from had a fairly crappy life _ lots of crowds and overmedication and bland food that might or might not have been a relative. But deep in his or her bones, there was a capacity for feral joy. I could taste it.

The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne.

I eat a variety of foods like vegetables, fruit and beef for protein and iron.

Roast beef, medium, is not only a food. It is a philosophy.

Having beef with someone is unnecessary and avoidable. Whatever the issue, if not positive, it is an opportunity to cut the excess fat from an unhealthy dietary network. Simply excuse yourself from the table of negativity and lean forward in peace.

A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef.

What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.