Re:One of Paris’s last horse meat butchers discusses the dis...
by jessaustin on Monday February 08, 2016 @04:36PM
(#11061058)
An old or sick animal is unlikely to yield quality meat.
A sick animal is unlikely to yield quality meat. (Or at least, much meat, even if the quality is fine. Ask me how I know!) The older an animal gets, however, the richer and more intense the flavors can become. We eat young steers, barrows, and chickens because it costs less to feed an animal for 18 months than it does to feed it for ten years, not because the taste is necessarily better. Of course there are many other factors that affect flavor and quality of meat, but it's wrong to assume that younger is better.
A sick animal is unlikely to yield quality meat. (Or at least, much meat, even if the quality is fine. Ask me how I know!) The older an animal gets, however, the richer and more intense the flavors can become. We eat young steers, barrows, and chickens because it costs less to feed an animal for 18 months than it does to feed it for ten years, not because the taste is necessarily better. Of course there are many other factors that affect flavor and quality of meat, but it's wrong to assume that younger is better.
A great movie to check out if this interests you: http://steakrevolution.com/