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
Cattle Boards
Breeds Board
Genestar ramblings
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="la4angus" data-source="post: 19698" data-attributes="member: 132"><p>The marbling in meat is the small grains of fat intermingled in the muscle.</p><p>Most of it melts and drips out in the cooking process. This is what makes highly marbled meat more flavorable and desirable than the meat that is tender without any marbling. Go to your butcher shop and buy a Prime shell strip and a select shell strip. Dry cook both on the same grill at the same time and do a blind taste test. A shell strip, is the large section of the T Bone or the Porterhouse Steak. Then buy a Filet Mignon. It will be tender; with less marbling; therefore less flavorful. Be open minded and be truthful to yourself.</p><p></p><p>It has no comparison to the Flavor of the Strip</p></blockquote><p></p>
[QUOTE="la4angus, post: 19698, member: 132"] The marbling in meat is the small grains of fat intermingled in the muscle. Most of it melts and drips out in the cooking process. This is what makes highly marbled meat more flavorable and desirable than the meat that is tender without any marbling. Go to your butcher shop and buy a Prime shell strip and a select shell strip. Dry cook both on the same grill at the same time and do a blind taste test. A shell strip, is the large section of the T Bone or the Porterhouse Steak. Then buy a Filet Mignon. It will be tender; with less marbling; therefore less flavorful. Be open minded and be truthful to yourself. It has no comparison to the Flavor of the Strip [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Genestar ramblings
Top