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Unread 07-02-2013, 11:30 AM   #1
Muzzlebrake
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Default younger meat vs. older meat

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?
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