CL’s Beef Week: It’s what’s for breakfast, lunch and dinner
July 20, 2009 at 12:00 pm by Brian Ries
This week, CL’s food blog is devoting itself to fine art of buying, preparing and enjoying that most red of red meats — beef, and lots of it. Along with a boatload of recipes, we’ll give you the results of our comprehensive taste-test of a wide ranges of beef styles — from supermarket standards to imported Wagyu — along with a guide to Tampa Bay’s best purveyors.
If you’re worried about the environmental impact of your cow consumptions, we’ll allay your fears with a guide to greening your meat, including sources for tasty local options. But don’t think we’ll gloss over the troubles that beef production causes for our world — we firmly believe you need to know the impact of your dining options.
You can help! Drop us a comment about where you like to buy beef, what kind of cuts you enjoy, and give us your favorite recipes for this cud-chewing domesticated animal. Don’t like this carnivore’s treat? Tell us why.
(Photo courtesy of JelleS/flickr)
(click button for feed)
(follow us on Facebook)
(follow us on Twitter)