Originally Posted by Muzzlebrake
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????
TailgateJoe.com -- the #1 NY Jets gameday fanclub/tailgate party
Crown Verity MCB72 72in grill, MCB48 48in grill
16x7 v-nose Haulmark cargo trailer with hd directv
If you are looking for the BEST commercial grade gas/propane grills let me know!