The last time a farm animal ate a steak was sometime in the 20th century, when a farm in England made a giant steak for the first time.
The steak, which looked like a giant hamburger with a pink tip, was made in 1892 by an eccentric French man named Jean-Paul Goudreau.
Goudrier’s meat tasted like an alien ant, but it was also delicious, and so was the cow that he raised on it.
It was the first cow ever raised on a farm, and the first to be slaughtered for meat.
“When it was done, Goudrieres wife said that she was amazed at how delicious it was, that it tasted like meat and not like a cow,” writes author David A. Anderson in his book, An Inconvenient History of Farm Animals: A Modern History of Meat.
It was a big deal at the time.
In 1892, when the first commercial meatpacking plant opened in the U.S., there were already many people who would have bought beef, pork, chicken, or other animals as a way to make money.
Today, we’d probably eat a cow.
While it’s unclear whether or not the last steak was a meal for Goudriers wife, the cow was certainly an important source of meat in his lifetime.
After a decade of raising cattle on his farm, Jean-Pierre Goudrey died in 1893.
Today, the last cattle he raised are at the farm he built on the outskirts of Paris, in the French Alps, where the cow is housed in a barn with the word “cow” painted on the barn door.
That cow, the Cavanese, were the first livestock to be raised on farm as part of a massive industrial complex in the late 1800s.
They are now the second largest livestock herd in the world.
When it came time to make his last steak, Gourdreau was still interested in his steak, and he planned to cut it into thin strips to serve as a dessert.
Goudreau was not the only one who wanted to carve a piece of meat into thin slices, though.
As Anderson points out, there are many people in history who have carved pieces of meat and left them for their relatives to eat.
An 1891 letter written by Henry Clay Frick, a member of the Pequot tribe, is a famous example of someone carving a piece off a piece from a buffalo.
He wrote the letter, titled “A Voyage of a Thousand Years,” in response to a letter from his brother-in-law, Charles Frick.
Charles Frick wrote back to his brother, saying, “I can tell you, you have made your peace with me, and I hope you will be happy to know that I do not intend to send you any more of my buffalo carcasses, or of any other part of their anatomy.
I know that you have some of them, and have taken great pains to prepare them, but I do want to be assured that I will be delighted to receive a new batch when I return.”
The letter also included a note from his cousin, “Old Frank,” who said, “The cow is your treasure.
If you ever want it, you will have to get your share of it.”
While the letter was signed by his cousin and his brother Charles, it was written by a cousin named George A. Fick.
Fink had been a farmer on the Plains of Abraham for more than 30 years, and his letter was written in 1894.
Fick had a problem with the letter from the cousin, and told his brother that he wanted his share of the cow’s carcass.
Instead of sending the cow to his family, Fick told his sister to get a shipment of buffalo meat.
The letter from Fick to his sister was written to him at the age of 50.
In order to keep his cows alive, he also brought them food from the outside.
This cow, for example, was fed a diet of grain and vegetables from the beginning, but the first day the cow ate the meat it died.
For the rest of the cattle on the farm, it wasn’t enough to keep them alive, Fink said in the letter.
They were fed corn stalks and potatoes, and were often fed by hand to their stomachs.
By the end of the 1891-92 winter, the cows on the Gourrey farm had become so stressed that Fick decided to take them off the farm.
At the time, the U,S.
Department of Agriculture was worried about the effects of global warming, and it was decided to end the operation of the Goudreys ranch.
But as Anderson points us out, Ficks family wasn’t the only ones