01 Feb 22
1 edit
@executioner-brand saidHind quarters are relatively easy
I know all the cuts. I was a beef boner in 4 or 5 different plants.
T-bone is easy work for boning out a quarter.
Fore quarters not so much.😄
01 Feb 22
@very-rusty saidConcentrated Animal Feeding Operation or CAFO.
People also ask:
Why you shouldn't eat lamb?
Like cows, pigs, and chickens, lambs are raised in filthy factory farms, subjected to cruel mutilations, and horrifically slaughtered. ... But this cruel and painful mutilation is performed without anesthetics and often leads to infection, chronic pain, and rectal prolapse.
Some bad news there for lamb lovers.
-VR
- Joined
- 25 Nov 21
- Moves
- 1990
@divegeester saidI would have guessed beer battered shrimp
I voted beef, but actually I think my favourite is roast turkey.
- Joined
- 25 Nov 21
- Moves
- 1990
@divegeester saidIs that a nasty insult or is that funny?@pb1022 said
Wow.
Nasty insults so soon.
Is that how you follow Jesus Christ?
There’s a difference.
- Joined
- 10 Jan 08
- Moves
- 19036
@gambrel saidRibeye, now you’re talking. The finest of all steaks, fillet is melt in your mouth lovely but as you say, fat = flavour.
The tenderloin is tender, but doesn't have the flavor of a ribeye, tbone etc. That's why I wrap them in bacon.
Tenderloins, hanging tenders, inside and outside skirts, flank steak and flap meat (bavette) (as you know EB } all comes from inside the body cavity. Tenderloin sits next to the kidney. I've picked up on it taste wise on that area in steaks.
That being said, glad to see you again EB
In terms of roasting joints, this is where lamb take it imo, leg nice and pink in the middle or shoulder slow cooked to a few hours. Devine.
- Joined
- 10 Jan 08
- Moves
- 19036
01 Feb 22
@divegeester saidHow often do you eat roast turkey?
I voted beef, but actually I think my favourite is roast turkey.
