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Galician Blond Beef, The Best Beef in the World?
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<blockquote data-quote="WalnutCrest" data-source="post: 1369394" data-attributes="member: 21715"><p>Aging it on the hoof is what gives the flavor. </p><p></p><p>White lightening isn't anything like aged whiskey... It's easy to make whiskey brown quickly; that's not going to give it its exquisite (if done properly) flavor and finish.</p><p></p><p>Some things just take time.</p><p></p><p>Ever wonder why so many restaurants serve beef with all sorts of sauces, rubs, bacon-wrapping, etc.? It's because the beef itself is rather bland. And, it's bland because it's young. Veal has the most 'mild' flavor of all beef ... because it's also the youngest. The most robust flavor comes from the oldest animals.</p><p></p><p>Now, some of these animals are as tough as boot leather. But, not all.</p><p></p><p>Four things affect what happens in your mouth when you eat beef:</p><p></p><p>1 --- genetics (including sex of the animal, and whether or not it was castrated / spayed)</p><p>2 --- management (includes the age of slaughter, diet, overall health / stress, etc.)</p><p>3 --- butchering and aging</p><p>4 --- preparation</p><p></p><p>If you know what you're doing on the genetics and management side, and you can find a good butcher who knows what (s)he is doing, and you know how to work a stove or grill well, you should be just fine. Now, however, if you screw up any of those steps above, you'll not be very pleased with the end result.</p><p></p><p>For example, we butchered a 3yr old cow a couple of years ago. We aged 1/2 of her for 10 days and the other 1/2 for almost four weeks. The longer-aged half had an off flavor that sometimes happens with beef that was aged too long. The other half was sublime.</p><p></p><p>At one of our beef tasting events, we served steaks from an animal that had an injured hip for its entire three year life (an injured cow) --- and the beef had a very gamey flavor we attributed to the stress from lived so much of it's life injured. It may have had other causes, we don't know, but that made sense to us.</p><p></p><p>Don't let anyone (!!) tell you that "marbling = flavor" because it doesn't. They can be correlated, but if it's 'young fat' it's more related to tenderness than flavor. Flavor comes from 'old fat'. With that, I'm assuming I'd be pretty good eatin'! HA!</p></blockquote><p></p>
[QUOTE="WalnutCrest, post: 1369394, member: 21715"] Aging it on the hoof is what gives the flavor. White lightening isn't anything like aged whiskey... It's easy to make whiskey brown quickly; that's not going to give it its exquisite (if done properly) flavor and finish. Some things just take time. Ever wonder why so many restaurants serve beef with all sorts of sauces, rubs, bacon-wrapping, etc.? It's because the beef itself is rather bland. And, it's bland because it's young. Veal has the most 'mild' flavor of all beef ... because it's also the youngest. The most robust flavor comes from the oldest animals. Now, some of these animals are as tough as boot leather. But, not all. Four things affect what happens in your mouth when you eat beef: 1 --- genetics (including sex of the animal, and whether or not it was castrated / spayed) 2 --- management (includes the age of slaughter, diet, overall health / stress, etc.) 3 --- butchering and aging 4 --- preparation If you know what you're doing on the genetics and management side, and you can find a good butcher who knows what (s)he is doing, and you know how to work a stove or grill well, you should be just fine. Now, however, if you screw up any of those steps above, you'll not be very pleased with the end result. For example, we butchered a 3yr old cow a couple of years ago. We aged 1/2 of her for 10 days and the other 1/2 for almost four weeks. The longer-aged half had an off flavor that sometimes happens with beef that was aged too long. The other half was sublime. At one of our beef tasting events, we served steaks from an animal that had an injured hip for its entire three year life (an injured cow) --- and the beef had a very gamey flavor we attributed to the stress from lived so much of it's life injured. It may have had other causes, we don't know, but that made sense to us. Don't let anyone (!!) tell you that "marbling = flavor" because it doesn't. They can be correlated, but if it's 'young fat' it's more related to tenderness than flavor. Flavor comes from 'old fat'. With that, I'm assuming I'd be pretty good eatin'! HA! [/QUOTE]
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