06-19-2006, 02:19 PM
[cool][#0000ff]Well now mister, I just happen to be a carnivore of the first order. I have also spent some time in the food industry and have been exposed to some of the science and art of raising, butchering, cutting and preparing steaks. [/#0000ff]
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[#0000ff]Your premise that all meat tastes pretty much the same would have to be based upon meat from the same animal, prepared the same way. Otherwise, there can be a LOT of difference. How an animal is raised, fed, slaughtered and aged can have a tremendous difference in basic taste. Even the breed of the animal will make a difference.[/#0000ff]
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[#0000ff]After that, the meat from the same animal (prepared the same way) can have a different taste depending upon the type of muscle tissue and the marbling (fat). Heavy propulsion muscle (round steak, rump roast, etc.) will be leaner and tougher than the well marbled (less active) muscle tissue from the back (rib) of the animal. The fat in meat is often what helps give it the special flavor we like in certain cuts. It ain't good for us but it sure tastes good. Extra lean cuts (round steak) just do not have that flavor.[/#0000ff]
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[#0000ff]That is why there are so many different ways to prepare different cuts of beef...to take advantage of the best points and to overcome the worst points (tough). After that, the marinades, seasonings, grilling or roasting techniques and other factors can make a tremendous difference in the end product.[/#0000ff]
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[#0000ff]Of course one of the big factors in steakology is how long you cook it and at what temperature. Some steaks are best done at high heat for a short time...black on the outside and "bellowing" on the inside. Other cuts need a long time on low heat to properly cook the meat and to render it tender enough to eat without a machete.[/#0000ff]
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[#0000ff]To put it all in fishy terms, catfish from some waters taste great. The same species from other waters...poorly handled and improperly cooked...will gag a maggot.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Your premise that all meat tastes pretty much the same would have to be based upon meat from the same animal, prepared the same way. Otherwise, there can be a LOT of difference. How an animal is raised, fed, slaughtered and aged can have a tremendous difference in basic taste. Even the breed of the animal will make a difference.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]After that, the meat from the same animal (prepared the same way) can have a different taste depending upon the type of muscle tissue and the marbling (fat). Heavy propulsion muscle (round steak, rump roast, etc.) will be leaner and tougher than the well marbled (less active) muscle tissue from the back (rib) of the animal. The fat in meat is often what helps give it the special flavor we like in certain cuts. It ain't good for us but it sure tastes good. Extra lean cuts (round steak) just do not have that flavor.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]That is why there are so many different ways to prepare different cuts of beef...to take advantage of the best points and to overcome the worst points (tough). After that, the marinades, seasonings, grilling or roasting techniques and other factors can make a tremendous difference in the end product.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Of course one of the big factors in steakology is how long you cook it and at what temperature. Some steaks are best done at high heat for a short time...black on the outside and "bellowing" on the inside. Other cuts need a long time on low heat to properly cook the meat and to render it tender enough to eat without a machete.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]To put it all in fishy terms, catfish from some waters taste great. The same species from other waters...poorly handled and improperly cooked...will gag a maggot.[/#0000ff]
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