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Wouldn`t it be wonderful if we could buy beef ”produced toward the Japanese tastes” as described on the front page of the Feb. 18 Tribune.
We were eating delicious, tender, marbled and aged beef before the Japanese knew what a steak was.
Then the ”do-gooders,” ”money-grubbers” and the government stepped in and now what do we have? Beef that is tough, tasteless and expensive-it is terrible.
And now these do-gooders are talking about reducing the fat content in pork. It used to be that one could get a gravy boat of gravy from a small roast; now you can hardly get one from a large roast. Now pork roasts or pork chops don`t have the tenderness and good flavor they once had. I guess we have still another lesson to learn from the Japanese.
