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Bad Beef
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<blockquote data-quote="JRGidaho`" data-source="post: 709230" data-attributes="member: 13410"><p>I just read all this thread this AM after I got up. Lots of rambling and a little ranting for good entertainment value...</p><p></p><p>Coming back to the original post, IMHO, the biggest difference between supermarket beef and homegrown is in the processing. The rapid flow through, wet aging, mechanical cutting, etc. does somewhat lower the quality potential below what the live animal walked in with. As experienced local processor who is willing to hang the carcass for a minimum of 7 days and who cuts with care will almost always generate a higher quality piece of meat. </p><p></p><p>We began eating our own pasture-finsihed beef in mid-1990s and that is pretty well what we eat. We purchased some ground beef at a store a year or so ago because we had run out of our own. It left a bad taste in my mouth (literally) and we haven't bought anymore since. Rarely do I order a steak when I eat out because it is rarely ever as good as eating at home. Yes, seafood is usually a better option for me at a restaurant.</p><p></p><p>I believe a good processor is essential to maintaining the quality of the beef we produce. I do not believe our industrialized processing plants have the same opportunity so the masses will not get the chance to enjoy really top quality beef.</p></blockquote><p></p>
[QUOTE="JRGidaho`, post: 709230, member: 13410"] I just read all this thread this AM after I got up. Lots of rambling and a little ranting for good entertainment value... Coming back to the original post, IMHO, the biggest difference between supermarket beef and homegrown is in the processing. The rapid flow through, wet aging, mechanical cutting, etc. does somewhat lower the quality potential below what the live animal walked in with. As experienced local processor who is willing to hang the carcass for a minimum of 7 days and who cuts with care will almost always generate a higher quality piece of meat. We began eating our own pasture-finsihed beef in mid-1990s and that is pretty well what we eat. We purchased some ground beef at a store a year or so ago because we had run out of our own. It left a bad taste in my mouth (literally) and we haven't bought anymore since. Rarely do I order a steak when I eat out because it is rarely ever as good as eating at home. Yes, seafood is usually a better option for me at a restaurant. I believe a good processor is essential to maintaining the quality of the beef we produce. I do not believe our industrialized processing plants have the same opportunity so the masses will not get the chance to enjoy really top quality beef. [/QUOTE]
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