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?
"What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal