Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

OkieFarmer

OkieFarmer

11 hours ago, rotuts said:

although the flavor was interesting, it was very very dry even at rare 

   I easily see this happening, once you break down a fore or hind quarter it has no choice but to start losing moisture content.   I started cutting after the Army in the mid-seventies my day off was Monday the same day as our supplier killed.  I spent many Mondays their free labor learning all I could about carcass beef. Now in my sixties, I still am far from knowing it all.  there are complicated aging parameters that must be followed.

 

 

 

 

OkieFarmer

OkieFarmer

10 hours ago, rotuts said:

although the flavor was interesting, it was very very dry even at rare 

although the flavor was interesting, it was very very dry even at rare    I easily see this happening, once you break down a for or hind quarter it has no choice but to start losing moisture content.   I started cutting after the Army in the mid-seventies my day off was Monday the same day as our supplier killed.  I spent many Mondays their free labor learning all I could about carcass beef. Now in my sixties, I still am far from knowing it all.  there are complicated aging parameters that must be followed.

 

 

 

 

×
×
  • Create New...