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Same animal - different flavor

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Same animal - different flavor

Mpls Pig | Nov 8, 2009 02:58 PM

Hs anyone else been told that the same animal, say beef, can have multiple strengths in the "beef" flavor? I am not talking about dry aged or seaonings that you add, or cooking methods used, but the flavor of the cut and I understand that muscles will give different textures. A butcher was using it as a selling point telling a customer that the ribeye had twice the beef flavor of another cut. Can anyone explain how this can be?

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