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you are here: DentalPlans.com > Dental Health Articles > Food / Entertaining > When is a Cow Like a Grape
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Updated: 12/12/2007 5:05:09 PM |
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 (ARA) - Which came first, the grape or the cow? Yes, both have been around - and happily consumed by humans - for thousands of years. But when it comes to delivering an exceptionally tasteful and good-tasting culinary experience, the cow has long trailed the grape - until now.
"There are numerous parallels between the history of wine production in America and the evolution of gourmet beef production," says Keith Lauver of Montana Legend, a purveyor of gourmet dry-aged beef. "Thirty years ago, the oenophiles of Europe scoffed at the quality of California wines. Yet today, California produces wines that are acclaimed and sought-after by wine lovers around the world."
Leaps in the manufacturing process, consistency of quality and consumer education have raised awareness of the quality of California wines. The same goût de terroir (taste of the earth) evolution is occurring in the American beef industry, as average beef-eaters and gourmands realize enjoyment of beef can go way beyond a basic burger.
"Just as demand is high for strong regional nuances in wines, consumers are also looking for regional identification of and consistency within varieties for many of their other foods, including beef," Lauver says.
Specialty food markets and food purveyors, like Whole Foods and Montana Legend, illustrate this trend. Just as the climate and viticultural practices of California influence the quality and flavors of wines produced there, region of origin, husbandry practices and dry-aging techniques affect the quality and flavor of Big Sky craftsman beef.
"Dry aging does wonders for the tenderness of virtually any cut of beef and further deepens the flavors imparted by how the cattle were raised and fed," Lauver says. "It further enhances the internationally recognized superiority of the meat's Montana origin."
Demand for greater consistency and quality of experience prompted California winemakers to achieve better results through refined growing, harvesting and fermenting processes. The craftsman beef industry is following suit, increasingly offering a more consistent, tender, flavorful experience.
"The days are long gone when your only choice in California wines was red or white," Lauver says. "The American beef industry is learning the lesson of the wine industry's experience."
Just as California wine marketers scored increased sales by giving the consumers the option of having wines delivered to their door, gourmet beef purveyors like Montana Legend are making superior meat available directly to consumers.
"The best quality and cuts are rarely found in your supermarket refrigerated case," Lauver points out. "The top quality beef routinely goes to restaurants - or directly to consumers through mail-order."
To learn more about Montana Legend's gourmet, dry-aged beef, visit www.MontanaLegend.com.
Copyright © 2007, ARAnet, Inc.
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