The culture of beef and its importance

With technological advancements being made every day, it is no surprise that scientists are putting more emphasis on making improvements in the food industry.

Those Brits who love beef in all of its different forms, however, will say that there is no need to mess with something that is not broken, and in the midst of all this artificial, lab-grown food, it is important not to forget the culture of beef.

While food can be generated in a laboratory, it isn’t necessarily the best way to go about producing great meat. The things that make high quality beef what it is can often only be affected by nature – this includes such factors as where the cattle are born, reared and fed. Taking those things away removes a lot of what most people love about products like dry aged steak and other high quality BBQ meats.

There are all kinds of beef to suit each different consumer, with organic, corn fed and grass fed beef all popular. When browsing the stock of their favourite online butchers, meat-eaters often look to the background information to help them make a decision. This rich history is something which cannot be created in a laboratory.

Ultimately, the cattleman has the edge over the scientist, and that is because of the diversity of the markets and the importance of a culture which has adapted throughout history in order to survive refinements while maintaining a number traditions. Raising cattle is a craft which has been perfected over years in order to create meat which cannot be replicated.