Fresh Meat?

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7 years 9 months ago #3059 by RRP
Replied by RRP on topic Fresh Meat?

lewinr wrote: since I didnt get a definite answer on this, I decided to by an imported "supermarket ready" chill-packed subprimal. (US Black Angus Choice Striploin). I decided there are enough risks with my first one that there is no reason to introduce additional unkowns. When I master working with this meat, then I'll try some fresh meat from the market and I'll be able to compare.


It's kinda hard for me to sit here across the pond and know what you see - sanitation-wise - to try to answer. Perhaps after you have lived there a while you can buy some freshly butchered meat that hasn't hung in the open air street markets for days.

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