No, I’m not talking lab-grown beef, not that it isn’t a promising and totally totally appetizing candidate. That is unless, there is a feasible alternative. When short-term pleasure is weighed against long-term peril, we humans can always count on ourselves to make the dumb choice. A Buddhist economist could tell you why beef burger is one of the most successful American cultural exports. It is a hundreds of billions of dollars industry globally, with none other than USA leading the parade as the biggest beef producer followed by countries like Brazil, China, Argentina and Australia. And that is because, last but not least, beef is big money.
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Urge plus convenience, its recipe for success isn’t exactly a mystery. Gushing and bloody, they are everywhere at anytime in close proximity where carnivores in practice or in relapses lurk. Secondly, it’s hard to go to a supermarket without bathing in the seduction of see-through packaged ground beef sold in wide open isles in bulk at a reasonable pricing. In plain English, meats taste good, but beef seems to taste best. We as a remarkable species have never backed down from the challenge of a good self-destruction, let alone that in this rare instance, it isn’t absolutely senseless.įor one, out of the few domesticated livestocks we grow for meats, beef, seems to persistently transcend in the robustness of aroma and flavors when its proteins and fats undergo the maillard reaction of browning. There are many reasons, perhaps good reasons, why humans can’t seem to shake the global spell of beef burgers even in the wake of the negative effect of raising cattle has on climate change. …these itty bitty fragments of fat caramelize and crisps into powerful flavor pellets where bright rays of chickeny-ness are released when crunched through in your mouth. ” the wonder of chicken is that, even though the meat lags behind pork and beef in intensity, its cracklings on the other hand, are incredibly potent and explosive.
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