Originally Posted by jimmyinsd
meat comes into our country from overseas that is covered in maggots and mold/fuzz. all they do is power wash and scrape it down and then off to market with it. i know its gross, but i dont think its as much about the freshness as it is with reaching a temp where the harmfull bacteria is dead. if you think about it...the aging process is taking advantage of "rotting".
Where the fark do you buy your meat???
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR