Unless the reason that the meat in the US is flavorless is that it is
grain fed, and flavorless industrial grain at that. I know it makes a
difference to the taste of milk based on what cows eat. I'm sure it
also makes a difference in the taste of the meat. We might need the
fat in the meat to make a boring cut taste like anything at all...
Linda, a lurker for over a decade
Helen wrote: <I remember having an argument with a butcher in my
grocery store one time in Denver over the quality of the steaks. I
complained that they were all too marbled and fatty, and he said
they were the best because the more marbled
they were the more flavourful they were.>
Jean replied: <He's right. I was told that nearly 50 years ago, and
am still being told it today. I buy rib-eye steaks and look for
light marbling and a good area of fat near the middle. The fat and
marbled fat seeps into the red flesh and gives the flavour and
tenderness. Without it, there'd be nothing like the flavour there is
and it could be tough as old boots. And beef has to be hung for at
least three weeks to bring out the flavour (rotting if you like). I
lightly beat them, sprinkle with freshly ground black pepper and
give them about 90 seconds each side in a very hot non-stick pan
without oil or fat added. Block with kitchen towel so they're not
running with blood, and they're delicious and fall apart. I can say
this with confidence as someone who has just been able to start
eating red meat again after nearly 10 years of it making me ill.>
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