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Old 04-07-2013, 12:49 PM   #8
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

I buy mostly California and Oregon beef for regular cooks, but, the usual commodity stuff from the restuarant supply for larger cooks. Because I do not use a normal time/temperature process, I have not noticed any difference in my cooks. But, it would not surprise me to hear that some feeders have switched to a different feed, nor would it surprise me to hear that your butcher had to switch to a different supplier.

It is also possible that younger cattle coming to market are a little less likely to finish off in the same way.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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