Bateau aims to reinvent the steak restaurant *
-Bateau aims to reinvent the steak restaurant by showing how to sidestep the waste and environmental damage caused by the meat industry.
-One of the first things you’ll notice about Bateau, a critically acclaimed steakhouse in a city typically associated with seafood, is that it doesn’t look like a steakhouse.
There is no shrimp cocktail or Caesar salad on the menu. The white, window-lined dining room will not be mistaken, as many steakhouses could be, for the man cave of a wealthy lawyer with a thing for cowboy-rancher iconography. In fact, by the time you order, it’s possible the kitchen will have run out of some steaks — rib-eye, New York strip, filet — that most diners consider prerequisites for a steakhouse.”
Bateau’s iconoclasm flows from its ambition to celebrate beef without supporting the industrial system that makes beef production so harmful to the environment.
The environmentally conscious practices that Bateau follows — including whole-animal butchering — are hardly novel. But they’re nearly impossible to adhere to while still delivering what steakhouses have conditioned the nation’s diners to expect: a narrow lineup of steaks that are tender and marbled with fat. Both of those selling points are often products of an inhumane feedlot system that is complicit in the climate crisis.
Those claims of affection aren’t likely to sway animal-rights advocates. Many scientists are skeptical that regenerative techniques can significantly reduce the carbon footprint of raising cattle. In the United States, livestock are among the largest sources of methane; cattle that feed on vegetation their entire lives emit more of this planet-warming greenhouse gas because they live longer.
Regenerative-agriculture proponents contend that such criticisms don’t give enough weight to other benefits of their practices, like eliminating the need to grow and ship feed.
Mr. Thornhill, 37, and his colleagues — notably the restaurant’s original butcher, Tom Coss — have made it a mission to make steaks out of cuts long considered too tough, small or unsightly for the assignment. This accounts for the long list of steaks that most diners will never have seen on a steakhouse menu, if at all.
All of the steaks, including the traditional steakhouse varieties, are cooked the same: seared in cast-iron pans and basted with brown butter. The meat is priced by weight, with some cuts available in four- or five-ounce portions. This reduces waste and encourages diners to sample.
It’s not uncommon for cattle to feed on grass even within the industrial system. What distinguishes Carman Ranch and Bateau’s other suppliers is that they continue to feed the animals on foraged vegetation in the months before slaughter, when most cattle are sold to feedlots to fatten on grains.
The considerable financial risk is among the reasons more cattle ranchers don’t follow suit, Ms. Carman said during a July tour of her herds in Wallowa County.
“We could have sold this cattle and pocketed the money a year ago,” she said of animals grazing on timbered range, at the edge of a mountain valley. Cattle “finished” on grass take longer to reach market weight. “We find ways to feed them, keep them gaining, and take all of the risk for an additional year.”
My 2 cents opinion:
(I admire their goal, since lovers of steak are not going to go away anytime soon. I also like that they are making steak eating more expensive. Rightly so, treating animals with respect to the end of their life until they land on your plate takes extreme care, preparation and knowledge. Consummers should pay, or else, eat plant based food. Unfortunately, meat is the quickest provider of protein, neccessary for muscle maintenance and development. Many, like me, who follow an evidence-based diet, include some meat or fish in their diet, since plants are a poor provider of protein.) (Admiro su objetivo, ya que los amantes del bistec no se van a ir pronto. También me gusta que estén encareciendo comer bistec. Con razón, tratar a los animales con respecto al final de su vida hasta que aterrizan en tu plato. toma sumo cuidado, preparación y conocimiento. Los consumidores deben pagar, o de lo contrario, comer alimentos a base de plantas. Desafortunadamente, la carne es el proveedor más rápido de proteínas, necesario para el mantenimiento y el desarrollo muscular. Muchos, como yo, que siguen una dieta basada en la evidencia, incluir algo de carne o pescado en su dieta, ya que las plantas son un pobre proveedor de proteínas).
*Read More *https://www.nytimes.com/2021/10/19/dining/beef-steakhouse-climate-change.html?smid=url-share