View Single Post
Old 07-02-2013, 11:54 PM   #11
nucornhusker
Babbling Farker

 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Quote:
Originally Posted by Butcher BBQ View Post
Bigger doesn't necessarily mean older, but more than likely it will be. What you have to do is get to know the plant or the even the way they grow the beef or pigs. You said you were thinking it could affect tenderness and flavor. Other than the feed the animal eats the last 30 days, the stress it goes thru prior to killing is the most important thing for determining tenderness. There is chapter in books that have been written that cover this topic. Just do some searches and some research.
I doubt we could get a better answer than this.

Thanks, David.
__________________
[SIZE="1"][B]Yoder [COLOR="DarkOrange"]Smokers[/COLOR] YS1500, [COLOR="Red"]Kamado Joe BigJoe & Joe Jr.[/COLOR], Weber: [COLOR="Red"]18.5" OT(L)[/COLOR], SJG(AU) & [COLOR="Sienna"](DI)[/COLOR][/B] - [I]Past Cookers[/I]: Yoder Smokers YS640 [COLOR="DarkOrange"]Comp Cart[/COLOR], [COLOR="Red"]Kamado Joe Classic[/COLOR], OKJoe's Longhorn, [COLOR="Red"]UDS[/COLOR], Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), [COLOR="Red"]22.5" OT(L)[/COLOR]
[FONT="Comic Sans MS"]
IMBAS Certified MOINK Baller[/FONT][/SIZE]
nucornhusker is offline   Reply With Quote