I've been silent to this point, but at last we've touched upon something so deeply etched in my soul that i can restrain my tongue no longer. I was not fortunate enough to be raised on good Texan beef, nor Scottish Highland. Instead, growing up on a dairy farm, the most readily available source of protein had been bred to put as little energy into producing meat as possible. The resultant meat was tasteless, stringy, and tough as nails. The cut always seemed to be a T-bone about half an inch thick, cooked either under the broiler or on the grill until any trace of moisture that might have accidentally been present in the first place was burned away. I can still hear the refrain of my sibling's and I "Steak again!!!" To this day, despite having had wonderful cuts of beef excellently prepared, I can never raise any enthusiasm over the prospect of eating beef.
