3 ms·
Depends on how you like your meat, I guess. I hear that deer meat, that free-roam and are wild, is tight and bitter. Cow and chicken, that do not move much, te
by brezelgoring 5y ago
Depends on how you like your meat, I guess.
I hear that deer meat, that free-roam and are wild, is tight and bitter. Cow and chicken, that do not move much, tend to be tender, and fat-rich.
I'd venture a guess and say its like deer meat, or maybe bear meat, which I tried once and was disgusting; tight, foul-y, and dry.
- Nursie 5y agoDeer meat (venison) is delicious. Not sure what you're on about there.
- smackeyacky 5y agoMight be referring to gaminess, I think it tends to put off people who are used to modern beef or lamb. It's still present in venison as they are less domesticated / more active than domestic cattle or sheep. I like it but it's definitely not to everyones taste (pun intended).
- wumpus 5y agoMy friends who hunt say that it really matters how terrified the animal is before you shoot it; the longer it lives, the worse the meat is.
- swiftcoder 5y ago> Cow and chicken, that do not move much, tend to be tender, and fat-rich They only don't move much because of intensive farming practices that pack them into small places to prevent movement (partly for cost efficiency, but also because Westerners have become accustomed to this mild flavour profile). If you let your cows and chickens range free and don't supplement their feed, they tend to be lean, heavily muscled, strongly flavoured, and often pretty damn tough.
- the-alt-one 5y agoAll bovines for meat production have to be free range during pasture season in Sweden. I believe the same is true for Ireland. Anyway, grass fed pasture beef is a bit leaner, does have a strong flavour, but the tender cuts are still tender. It's not close to grass fed lamb w.r.t. gaminess. Old egg laying hens are tougher and have thicker skin, yes. Just put them in a stew.