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Unread 07-03-2013, 12:02 AM   #12
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Originally Posted by Muzzlebrake View Post
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?

I prefer 24-27 years old, just as the scent of babypowder is wearing off.....oh wait, we are talking about brisket????
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