September 28, 1992 |
It used to be that The Big Steak Dinner was a proud emblem of The Good Life. Now, for many, it has come to represent excess, recklessness and retrograde thinking. Fingered as a culprit in heart disease and several forms of cancer, the eating of beef has inspired, in some quarters, the same scorn as drinking too much at a party and then driving home. But now it faces a new, more complicated assault, one that seeks to establish beef as the mother of all evils, the Saddam Hussein of the U.S. food chain.
March 26, 2002 |
McDonald's Corp., facing a series of problems in international markets, is warning that its profits are likely to be below expectations for the first quarter and all of 2002. The fast-food company is being hurt by weak foreign currencies, especially the euro. Also, concerns about the safety of beef in Japan continue to affect sales in that country. In addition, sales in Latin America are down, and the company is closing stores in Turkey. McDonald's, in an earnings update, forecast quarterly earnings per share of 29 cents to 30 cents, excluding onetime charges.
November 22, 1995 |
In a culinary climate in which we increasingly place meatlessness next to godliness, even the holy burger has started showing herbiferous signs. Don't panic. The all-beef patty still ranks at the top of every food-trend chart, but there's a spreading acceptance for burgers made from something other than beef. Ground turkey was the first to make inroads. It looked and cooked like ground meat, and it alleviated fears of the much dreaded fat. Unfortunately, with little fat it also didn't have much to keep it moist, help it brown, or give it flavor.
October 9, 1988 |
The general belief is that people don't eat steaks any longer. First of all, they're too expensive. Not only that - they're bad for your arteries. And nobody wants to go to restaurants to dance the way they did in the 1940s and '50s, to the melodic strains of Gershwin and Cole Porter. That's all old hat. All of which means that if you're looking for prime aged steaks marbled with fat that melts into delicious juiciness, and if you want soft music, romantic dining, sentimental entertainment, you'll have to travel to the Smithsonian Institution.
December 18, 2008 |
In some homes, a pricey beef roast is the yuletide equivalent of Thanksgiving's sweet potato and marshmallow casserole: essential. Yet in tougher times such as these, a $100 rack of prime rib is out of the question for many hosts, a $150 cut of filet mignon unthinkable. Even for those who can afford it, luxury meat can seem distasteful, an edible symbol of the excesses that have contributed to our financial woes. "I've served prime rib for the past five years . . . but this year we'll be doing a turkey," says Lois West, a school administrator and Center City resident.
September 2, 2010
The best cheesesteak in town last week wasn't in South Philly, it was in LOVE Park near City Hall where caterer (and Frog founder) Steve Poses grilled up 1,000 samples of grass-fed, organic beef - from Landisdale Farm in Lebanon County - for giveaway steak sandwiches to promote Philly Homegrown, the campaign to showcase local foods. The meat was tender, but notably beefier, earthier, and less fatty than the standard fare, and at $6.50 a pound, it cost the sponsoring the Greater Philadelphia Tourism Marketing Corp.
January 31, 1990 |
HORMEL TOP SHELF TWO MINUTE ENTREES. Boneless beef ribs, beef roast, Italian style lasagna, sweet & sour chicken, chili con carne suprema, linguini with white clam sauce, breast of chicken Acapulco, spaghettini with meat sauce, glazed breast of chicken, cheese tortellini, cheese tortellini with shrimp, beef stroganoff, Oriental pepper steak, sukiyaki beef and vegetables, vegetable lasagna and salisbury steak. $1.79 to $2.99 per 10-oz. to 10.6-oz. box. BONNIE: What's interesting about this new line of microwavable meals is the technology behind the packaging.
September 4, 1991 |
Where's the beef? That's what U.S. Department of Agriculture inspectors wondered in 1987, when they began taking a closer look at "all-beef" meat products made by C.D. Moyer Co. at its plant in Silverdale, Bucks County. Turns out the company, a subsidiary since 1984 of the Philadelphia-based lunch-meat maker, Freda Corp., was using non-beef ingredients in certain products to cut costs and fatten profits, federal prosecutors say. The inspectors had a legitimate beef. Moyer and the vice president in charge of the plant, Matthew A. Guiffrida, 56, were charged yesterday with mail fraud and sale of adulterated meat.
June 7, 2013 |
HAVE YOU ever been hungry and thought, "Man, I could really go for some beef and mush"? Well, then you're in luck. This weekend, Eastern State Penitentiary visitors will be able to sample historic prison delicacies during "Prison Food Weekend. " The event highlights meals that inmates ate during the prison's 142-year history and offers a chance to sample three from different eras: salted and broiled beef with "Indian Mush" (cornmeal and salt), from the 1830s; hamburger steak with brown gravy and Harvard beets, from the 1950s; and, finally, Nutraloaf, a bland, tasteless brick that's served in today's prisons as a more nutritious equivalent to bread and water for punishment.
May 22, 2001 |
It was a lesson in bookmaking, South Philadelphia-style. There was talk of "teasers" (combination bets where the odds are adjusted) and "working in the red" (deficit bookkeeping), and of bettors who try to "beat" those with whom they bet. All of it led to one Johnny Roast Beef, or "Beef," a South Philadelphia gambler who, on paper at least, owes the FBI $37,000 from the 1998 football season. No one expects Beef to pay the debt. But his gambling routine was the focus of intense questioning yesterday in the federal racketeering trial of reputed mob boss Joseph "Skinny Joey" Merlino and six codefendants.