Beef Quality Quotes

Beef also was difficult to be procured and exceedingly poor; the price nearly sixpence farthing per pound.

Montana's ranchers raise the best cattle in the world. If Taco Bell needs to beef up, they can give their customers the highest quality meat around by using Montana beef, and in the process, supporting agriculture jobs in Montana.

A steak needs fat to taste great.

There is no good reason for our cattle producers to have such limited market access. Our beef is the best in the world, and we need to be allowed to reach global markets.

You know where the best McDonald's is? Dubai. Because they have regulation on the meat, so it's really, really good.

Grass-fed cattle are leaner. But it's not true that they are less flavorful.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

Our cattlemen have given us the safest, most abundant, most affordable beef supply in the world and I trust their judgment. And if you look at consumer confidence in this country, so does the American public.

I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.

There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.

First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed - it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.

The best proof of the high quality of American beef is the continued negative BSE findings supported by the highest surveillance possible. The administration should be working to increase our surveillance of BSE, not scaling it back.

Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!

I did beef ads for about eight years because I love the people in that industry, and there are a lot of people who make their living in the beef world. Ranchers, primarily.