Muzzlebrake
Babbling Farker
- Joined
- Sep 22, 2006
- Location
- Pleasant Valley NY
This just popped up in another thread and I think it's an interesting topic.
Somewhere along the line, I heard someone say something to the effect they prefer a larger cut of meat as it more than likely comes from an older animal that has had more time to develop flavorful meat.
I don't have enough data to make up my mind one way or another.
What do you think? Does larger size=older animal=more flavor. What does age (when alive, not talking about wet/dry aging ) have to do with tenderness?
Somewhere along the line, I heard someone say something to the effect they prefer a larger cut of meat as it more than likely comes from an older animal that has had more time to develop flavorful meat.
I don't have enough data to make up my mind one way or another.
What do you think? Does larger size=older animal=more flavor. What does age (when alive, not talking about wet/dry aging ) have to do with tenderness?