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Taste Challenge

Discussion in 'Food Forum' started by Jeeps, Aug 10, 2004.

  1. Jeeps

    Jeeps Millennium Member

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    Have you ever had fresh beef, like say, right from the slaughter?

    My father-in-law raises beef, and then takes them to market where they get turned into cellophane wrapped morsels of melt in your mouth meat.

    I have a hard time eating store bought beef now (unless it's Angus)since he serves this meat.

    What is the difference?
     
  2. maxxx93

    maxxx93

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    I thought the best beef was always aged before consumption.
    I know my venison always hangs for a few days.
     

  3. Jeeps

    Jeeps Millennium Member

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    It may be aged...but I know it's fresh!


    The beef is extraordinary!
     
  4. mhambi

    mhambi κολασμένος

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    See the aging article below- there's an optimum that provides the most tender steak without seriously affecting taste. Meat falls in the "3rd order of biotic activity", the steak is no longer 'alive' and the longer it sits, the more it breaks down, is affected by bacterial processes, etc. Basically over time the proteins are altered to less tasty components. :)



    I take my steak science seriously.



    Aging meat
    http://ianrpubs.unl.edu/beef/report/mp71-31.htm
     
  5. noway

    noway

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    same here, when I was younger we would cull out a few cows and the meat was always aged before consumption. Never had "fresh" right out of the slaughter pit for consumption unless it was pork.