Grilling & Recipes: Butchering
(Logan Martin Lake Specific)
4,311 messages
Updated 1/15/2024 10:58:34 AM
Lakes Online Forum
83,587 messages
Updated 4/19/2024 12:42:53 PM
Lakes Online Forum
5,193 messages
Updated 4/3/2024 3:47:36 AM
(Logan Martin Lake Specific)
126 messages
Updated 12/23/2022 9:21:15 AM
Lakes Online Forum
4,169 messages
Updated 4/15/2024 11:05:05 PM
Lakes Online Forum
4,260 messages
Updated 3/24/2024 9:24:45 AM
Lakes Online Forum
2,976 messages
Updated 3/20/2024 11:53:43 PM
Lakes Online Forum
98 messages
Updated 4/15/2024 1:00:58 AM
|
|
|
Butchering really makes no difference either. The butchering done in meat plants is about as efficient as it gets. What will make a difference is the amount of time and the way it is aged. Beef, goat, and chicken are usually aged and pork is not. The old way to age is to dry age (like you see with beef hanging the movie Rocky), but most meat sold these days is wet aged by vacuum sealing the meat in it's own juices. Dry aging is more costly and results in a more distinctive flavor. Both are effective if done properly, and have different effects on various cuts and grades of meats. The aging process relies on natural enzymes to break down and tenderize the meat and its effectiveness can be changed by temperature, time, the cut, and processed used.
|
|
Reply
Back
Search
Grilling & Recipes Forum
- 
»
Alabama Lakes
»
Logan Martin Lake
Login
|
Home
