Krieger writes, "I just got back from West Texas where I toured a huge industrial beef processing plant and I am still in shock by what I witnessed there. But I am not shocked in the way you might anticipate based on the negative portrayals of the beef industry that seem so rampant in the media. Rather, I am stunned by how humanely the animals were treated and by the detailed attention given to food safety at each stage of the process.
"I am sure not all beef processing plants are as exemplary as the one I saw, and I applaud those who expose objectionable practices, but it is important (and I think quite a relief) to know that there is another side to the story. I guess the truest way to explain how I feel about the way beef is produced after all I saw that busy day is to tell you that for dinner that night I thoroughly enjoyed a nice piece of beef tenderloin."
Christmas is just days away, and you might be wondering what the three presents are that I have tucked under the tree for you. Well, the first is this awesome media coverage by a world-famous chef, who was impressed by what she saw at the final stop in the beef production chain. More importantly, she gives other consumers permission to enjoy tasty beef guilt-free! That's exciting stuff this holiday season!
The final prizes are two ranching-themed notecard sets that I will be giving away tomorrow. It’s simple to enter. Based on Krieger's love of beef tenderloin, answer me this: What is your favorite cut of beef, and how do you like it prepared? I'll kick things off -- I enjoy a bone-in ribeye, with just a pinch of pepper and Lawry's Seasoning Salt, and grilled to a perfect medium rare.
Leave your answers in the comments section below, and you will automatically be entered to win one of the two sets of notecards. Winners will be announced tomorrow. So, how do you enjoy great-tasting beef?