Cow

Berkeley, Wednesday, June 17, 2026 0:37 am

This can be not taken well by some Hindu friends. And probably that is the beauty of the diverse world on which we live. As long as one has the chance to live and experience though. Also, in modern times it is good to respect difference, but does not mean to agree. It is interesting to see the varieties of religion. Yet, one must be clear, and further learn to Who one worships.

On an independent topic. And now it might sound disrespectful, because of the first paragraph context. But I wanted to focus on the beef itself, acknowledging that it could be sacred in Hinduism. I do not have to much knowledge of hinduism though, yet.

The question have started from cooking over time, and the different beef cuts.

Once and then, depending on time and depending on butcher availability, and on my knowledge I ask a related question, to learn a bit more. They always mention marble, which to this point I do not understand that well.

It also occurred to me, if I eat cow, bull, or oxen?

I do use their tallow to cook though. I do prefer that than a vegetable oil for cooking meat. It make more sense to me to use their grease or fat for cooking their meat. It is interesting that some of them are described as grass fed. I think that is cool. But I would be skeptical, that in such a life that a cow live, they do not eat other things. It can be even unhealthy for her to eat only grass. It would be rather impossible to the massive beef industry to know how many years the animal lived before being slaughter.

Cows, and bulls, and oxen, are cool. I do not know the specific difference to oxen though. But this business is another example of how disconnected we are to the actual lovely animal, which is fine and tasty to eat it, though.

Some days ago I made a dish from the flank stake, which is for a unique style of food. And I think the comenzales like it. In some cuts, I should have also a map of the cow at home, there is the skirt stake, or lomo falda, it requires some slow cooking.

Probably, in contrary to the city of San Francisco, although not necessarily, because many good things actually could come from the Tenderloin, in a cow the Tenderloin is from where the filet mignon comes from. That is a word that is en la punta de la lengua of several diners when requesting a dish. I should have a list of cost near me.

I often eat a stake which is in the eye of the ribs, according the name and more or less to my understanding. I usually, or use to eat, by default the New York Ribeye stake, grass fed. I would need to learn more details about their parts, might be health, dishes, but just by knowing, I would be fine. How many people can eat from a cow? How did our ancestors, many hundreds or years ago, ate them? An although, cow meet or beef is expensive. I would be quite sure that it is cheaper than many generations before. Particularly, before industrialization. How often would you slaughter your cow, or bull, or ox?

So, likely we eat much more beef than prior generations.

While always atentive, and the beauty of being invited, and that people would explain you: I have aten lengua or tongue, which I like. I also have eaten ubre, or cow udder. It has been good.

At a family event it has been more common for us to slaughter a pig, and eat it for four days, than a cow or a becerro. We have also slaughter lamb and ate it in two days. Of course, we have done the same with hen, and a sort of chicken; and with guinea pigs. Although, I do not remember slaughter them. I already received them pelados to place them on the fire to broil them. I have managed to do similar things with crab. One buys them alive in Ecuador. Of course, here, even in the market one buys alive oysters then just open them up and eaten.

I guess it is not that easy to have a cow or a bull or an ox in an apartment. It is definetely the animal, which thankfully, I still eat more frequently, unless I combine all the fish species in one category, which would be fish category as the most frequent. But also cow is the one that I have a harder time to envision the cuts and to understand each meat part, i.e. ribs, etc. I also chanllenge the grass feed. Otherwise, poor them. I know that grass will be the largest percent of their diet, together with the large amount of water, but I do hope they eat something else. More to learn.

I sort of ran out of time with the novenas. Although it is beautiful to learn about the saints in a short period of time. I leave some the prayers, which also have been the case, for the quiet reflective prayer and request of their intersection. Also, there are tons of things that can be interesting, but switching from one saint to another within 10 days, might generate habits that are not the best to go deep in a topic. It can be productivity and efficiency as well. Although, I have finished about at least three books this year, I am falling behind with some of my habits. I would prefer to continue reading my books, even there are a few at the same time, but to actually finish them. I would see if I write about them. I did not do about one of Ecuadorian mountains. More of this on a post, might be, of one or two books I am reading.