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Thread: Have you found . . . . ?

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  1. #1
    Member The Rifleman's Avatar
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    Apr 2013
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    North Island
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    Have you found . . . . ?

    Have you found that using tender parts of an animal, for example rump or back steak, for a stew or curry tends to toughen the meat as opposed to tenderizing it? Whereas, using shoulder meat for these types of meals ends up with a better more tenderized meat? Can anyone account for this, i.e, why this tends to occur? I'm just trying to broaden my understanding of meat, its nature and utility. Your feedback will be much appreciated.
    “For us hunting wasn’t a sport. It was a way to be intimate with nature, that intimacy providing us with wild unprocessed food free from pesticides and hormones and with the bonus of having been produced without the addition of great quantities of fossil fuel. . . . . . . . We lived close to the animals we ate. We knew their habits and that knowledge deepened our thanks to them and the land that made them.”
    ― Ted Kerasote, Merle's Door: Lessons from a Freethinking Dog

 

 

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