Controversial Issues

Thoughts on Foie Gras Humaneness & My Own Hypocrisy

When we launched MarxFoods.com seven years ago, we decided not to sell foie.  I never wanted to be big brother, but I also didn’t want to sell products that I didn’t believe in.  This is the story of how I
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Gruesome Slaughter

I have seen a lot of forms of slaughter, but none creeped me out more than the way I saw eels being killed at the Tsukiji Fish Market on a recent food scouting mission to Japan. My initial notes read:
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Mechanically Tenderizing Beef – A Danger of Omission

People have been mechanically tenderizing beef for ages – I’m sure you’ve all seen cube steaks in the grocery store with that distinctive odd-looking texture.  If it’s a tender cut from the round you’re looking for, there’s nothing wrong with
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Have You Heard of Zilmax?

When it comes to beef, marbling is key.  This interspersed thin layers of fat throughout muscle is used to judge beef quality (that’s how Select, Choice & Prime are decided).  It’s believed to play an important role in tenderness, flavor
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Antibiotics in Meat. An Argument for Sparing Use.

Ask a grass-fed cattle farmer, pretty much any grass-fed cattle farmer, about antibiotics and you will be greeted by a reaction that is a mix of defensive and dumbfounded, a reaction that is so uniform that you’d think they were
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I Didn’t Always Eat Meat

If ever there were a black sheep in the Marx family, I’m pretty sure I am it. I was raised in a slaughterhouse. I can trace my paternal lineage back 5 generations and all of them were butchers. My first
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Kobe Beef in the News

kobe-cow

A few customers asked us for our thoughts on this story in Forbes. Here you go: It is important that people ask questions about their food. Period. End of Story. If more people made a habit of asking questions about
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The Irony of Veal Stigmas & Milk Production

I had dinner last night with a dairy farmer at a breathtaking vineyard in Hawkes Bay, New Zealand. I’m here primarily to learn about our new grass-fed beef, but there’s always unexpected lessons. In this case, I gained unexpected clarity
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Can You Say “Tertiary Butylhydroquinone”?

We’re constantly evaluating new products to see whether they’re worth sharing with our customers.  We value your trust, and we try to repay that by: A) only carrying the best foods possible and B) being up front with ingredient lists
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NEWS FLASH – USDA Says You Don’t Have to Ruin Your Pork Anymore

We’ve struggled with what final internal temperature to recommend when people call asking about cooking kurobuta pork.  On the one hand, the USDA recommended a final temperature of 165 for safety reasons.  On the other hand, an internal temperature of
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Ridiculous Delicious Update … and, should we be paternalistic?

Ridiculously Delicious Challenge Update:  Sorry that we delayed and then delayed again.  I am still reeling from 70 hour weeks in December.  Trying to get all those brain cells firing again and I am struggling to motivate.  We ARE working
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The Prohibited List

I regard myself as a progressive eater. Like other aspects of my life, I am looking for win-wins … foods that bring me quality, purity and high green and animal welfare standards. I am not perfect, but I am constantly
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