Better Beef Better Burgers?

What actually enhances a burger? Recently there has been a rash of Black Angus Burgers, hand fed massaged beef Kobe style cows that actually asked specifically for the chance to become a thirty dollar burger. As my Great Uncle Cowboy Bruce says, you can't tell a red angus from a black angus. its all about the age of the beast and the feed.

Worried about organic? They say you are what you eat, then cows are grass and grain therefor we are also grass and grains? Well, coming from North Dakota, most beef cattle coming from those areas and I would have to assume the entire Midwest and Southwest had never had more than rudimentary and regulatory vaccines, the costs of feed and transportation to market leaves very little room for all these scary P.E.T.A. claims of super cows and designer steroids that all but make a Hercules out of the tasty critters. Most organic ranchers are the same as there heathen brethren with the exception that they PAY to have their cattle certified organic. The costs do not come cheap, and they are past down to the consumers. Trust me a cow from field "A" with a cert of organicness is just the same as the more modest heifer in the adjoining field, it just costs 5 buck more a pound at market.

Freshness with beef is the key. I say skip the local supermarket when possible and go to a meat packing plant factory store if possible. Huisnik's Meat Market is my personal favorite in South St Paul http://www.husnikmeat.com/. They give great service much better prices and the freshest ground beef available, you probally saw Bessie on the drive in! Plus they have dry aged steaks that would make anyone rave! If you can't get it from the source, have your local butcher or the grocer's butcher grind your beef fresh. it won't cost you more, in fact with some sales you may get it for less.

Save the American Farmer by buying American Beef!