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Old 02-18-2008, 07:25 PM   #11
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cloning

i guess i don't care where it comes from. we are having a big beef recall here in calif. only trouble is they say the bad meat probably already been eaten. lol

rare, rare, rare,

babe
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Old 02-18-2008, 07:41 PM   #12
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My preference is that the animal is grass fed with plenty of room to roam. If it's cloned, just make sure the field is big enough for the both of them.

Rare please, with a side of still mooing.
I'm with Vera. Slightly mooing, please. Love, love, love rare beef. My daddy taught me to like it that way.

My birth mother, on the other hand, preferred her steak to equal a roofing shingle. Yum. Not!

As for cloning, bring it on. I have no problem with that.
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Old 02-18-2008, 08:26 PM   #13
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Rare, or on the very start of medium rare, of the finest identical cloned beef for me...oh, rib eye please. Side of fresh horseradish.
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Old 02-18-2008, 09:43 PM   #14
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I forget exactly how the process works, but my understanding is that once they get the process down to an exact science, that they'll be able to crank out tons of embryos in a short amount of time. I think the thing that might hold back the rapid spread of cloned beef is finding enough cows to birth all of those embryos.


MR, by the way.
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Old 02-18-2008, 10:18 PM   #15
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When I order meat out at a restaurant, I go with chef's recommendation...The chef knows how the meat he or she uses cooks best through experience, and how it will be on the tenderness scale. Generally med rare is the recommendation and that is fine for me.

As for cloning, kinda like multiple posts isn't it?
As for cloning, kinda like multiple posts isn't it?
As for cloning, kinda like multiple posts isn't it?
As for cloning, kinda like multiple posts isn't it?...
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Old 02-18-2008, 10:22 PM   #16
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Originally Posted by Robo410 View Post
When I order meat out at a restaurant, I go with chef's recommendation...The chef knows how the meat he or she uses cooks best through experience, and how it will be on the tenderness scale. Generally med rare is the recommendation and that is fine for me.

As for cloning, kinda like multiple posts isn't it?
As for cloning, kinda like multiple posts isn't it?
As for cloning, kinda like multiple posts isn't it?
As for cloning, kinda like multiple posts isn't it?...


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Old 02-18-2008, 11:32 PM   #17
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Ok. I know I'm a bit out there. But YT, you have to back me up here. I'm going to take the next step and remove "life" from the process of producing muscle tissue. This is pure speculation, folks, born from reading and writing too much science fiction. That being said, I'm all for artificially grown meat, but not the cloned variety. I think we can do it one better. Let's say you have a piece of perfectly marbled Wagyu or kolbe beef. Let's also extrapolate a bit here. Now I know that skin can be grown in special nutrient rich baths from a donor's skin, and is used for grafting where skin is lost due to abrasion and burns. This creates skin that is identicle to the donor's own skin and so elliminates the possibility of rejection. So, why couldn't we do the same thing with muscle tissue? Grow it on a prepared matix in a nutrient rich bath that provides all of the chmicals, minerals, enzymes, hormones, carbs, etc. that normal muscle tissue gets from the blood and endocrine systems in the cow. You could hten taylor the flavor and texture of the meat to the customer's needs. You want flank steak, Ok, the manufacturer grows flank steak. You want rib-eye, then he grows rib-eye. The beauty of this is that it elliminates the need for slaughtering a living creature. There is no life, just working muscle tissue. After all, our bodies are organic machines used to house our intelligence and allow that intelligence the ability to interface with the physical universe (or so I choose to believe).

If the conditions for muscle growth could be exactly duplicated, then why not grow meat?

Seeeeeeya; Goodweed of the North
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Old 02-18-2008, 11:59 PM   #18
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Think about it... you find the PERFECT steak.. perfectly marbled, the perfect
size, taste, etc...

and you can eat it forever, as long as you cook it perfectly every time, LOL!
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Old 02-19-2008, 06:39 AM   #19
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A nice Rib Eye, Short Cut Rump (Butchers Steak) or Flat Iron Steak a tad above Rare, salt & pepper only w/a decent Chicago horseradish on the side.

As far as cloning, I've already put in my request for a pig with 4 shoulders and 4 set of ribs.
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Old 02-19-2008, 09:34 AM   #20
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Cloned if it`s not more expensive.

Rare for me, you know, the sort a good Vet could bring back to life after a session in a burns unit ;)
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