My father Jackiw Grunberg knew as much about sustainability as anyone could , long before it became trendy and libraries of books were published on the subject .
He could judge how old a beef cow or bull was by touching the cartilage , he was`nt a trained butcher but he grew and slaughtered all our meat for the table .
I watched and listened as he sliced the bled out carcasses explaining the fat deposits and marbling in the meat .
Thick streaks of fat in a side of beef indicates the animal has been feed fast and furious to fatten it up in a short amount of time .What you want to look for is a marbling effect throughout the meat ,, indicating the animal has been fed steadily and allowed to graze naturally .
He could judge how old a beef cow or bull was by touching the cartilage , he was`nt a trained butcher but he grew and slaughtered all our meat for the table .
I watched and listened as he sliced the bled out carcasses explaining the fat deposits and marbling in the meat .
Thick streaks of fat in a side of beef indicates the animal has been feed fast and furious to fatten it up in a short amount of time .What you want to look for is a marbling effect throughout the meat ,, indicating the animal has been fed steadily and allowed to graze naturally .
No comments:
Post a Comment