Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Every Thing Else Board
Enhanced Meat
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="hillsdown" data-source="post: 687543" data-attributes="member: 5106"><p>I guess people do not know what really meat should be like or they have mad poor choices in selecting good cuts and a quality product. If they did a little research about meat and how it should be processed cut and prepared they would not have to buy enhanced products. </p><p>The best roast chicken or turkey is one that you can throw in a roaster add a pinch of sea salt and a few palm full of fresh ground pepper and roast until full cooked. It should come out tender juicy and full of flavor. Not taste like saw dust. I know a lot of people that have those big turkey fryers and inject the turkey and then fry them, my arteries are closing as I think about all that fat. I like corned beef once and a while but it is more of a treat and a way to do a cut, because you can easily make a brisket delicious and tender without soaking it in brine first ,it just takes a little know how and timing.</p><p></p><p>The enhancing of pork and beef makes me sceptical of the quality they are trying to sell the unsuspecting consumer for for money. The maple leaf ready to eat heat and serve roasts give me the hivvies and I can not even imagine how they can have such a long shelf life, YUK.</p><p></p><p>I'll take fresh cut products anytime, if I have to enhance them I won't buy them. Hubby loves pork ribs lately and I have found the best way to keep the flavor in from start to finish ,slow roast on low convection heat for 4-5 hours until they fall off the bone drain the fat and then top them with a homemade tomato based sauce, they are delicious and I have been "told" that I am making it when his dad is here. As well as home grown steaks and a farm chicken or two. I know he won't go hungry. :lol2: </p><p></p><p>Interesting article, thanks for sharing it with us.</p></blockquote><p></p>
[QUOTE="hillsdown, post: 687543, member: 5106"] I guess people do not know what really meat should be like or they have mad poor choices in selecting good cuts and a quality product. If they did a little research about meat and how it should be processed cut and prepared they would not have to buy enhanced products. The best roast chicken or turkey is one that you can throw in a roaster add a pinch of sea salt and a few palm full of fresh ground pepper and roast until full cooked. It should come out tender juicy and full of flavor. Not taste like saw dust. I know a lot of people that have those big turkey fryers and inject the turkey and then fry them, my arteries are closing as I think about all that fat. I like corned beef once and a while but it is more of a treat and a way to do a cut, because you can easily make a brisket delicious and tender without soaking it in brine first ,it just takes a little know how and timing. The enhancing of pork and beef makes me sceptical of the quality they are trying to sell the unsuspecting consumer for for money. The maple leaf ready to eat heat and serve roasts give me the hivvies and I can not even imagine how they can have such a long shelf life, YUK. I'll take fresh cut products anytime, if I have to enhance them I won't buy them. Hubby loves pork ribs lately and I have found the best way to keep the flavor in from start to finish ,slow roast on low convection heat for 4-5 hours until they fall off the bone drain the fat and then top them with a homemade tomato based sauce, they are delicious and I have been "told" that I am making it when his dad is here. As well as home grown steaks and a farm chicken or two. I know he won't go hungry. :lol2: Interesting article, thanks for sharing it with us. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Every Thing Else Board
Enhanced Meat
Top