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Non-Cattle Specific Topics
Coffee Shop
Fabricated Filet Mignon
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<blockquote data-quote="Jogeephus" data-source="post: 571819" data-attributes="member: 4362"><p>Pwilli, what do you know about Sterling Silver Beef? There is a butcher shop in Georgia that carries it. I asked the guy at the counter about it but he didn't seem to know too much. Said it was raised a little differently. He said it was good.</p><p></p><p>As for the other stuff, I'm almost positive it was injected somehow. Do you know whether or not it is possible for meat tenderizers to actually break down the structure of the meat where there is no more length in the fibers? If this is possible then maybe this is what happened to the texture of the meat. It cuts and chews more like a luncheon meat. If you were toothless it would definitely be a treat.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 571819, member: 4362"] Pwilli, what do you know about Sterling Silver Beef? There is a butcher shop in Georgia that carries it. I asked the guy at the counter about it but he didn't seem to know too much. Said it was raised a little differently. He said it was good. As for the other stuff, I'm almost positive it was injected somehow. Do you know whether or not it is possible for meat tenderizers to actually break down the structure of the meat where there is no more length in the fibers? If this is possible then maybe this is what happened to the texture of the meat. It cuts and chews more like a luncheon meat. If you were toothless it would definitely be a treat. [/QUOTE]
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