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[–] SeigneurdesEtrons [S] 2 points 1 point (+3|-2) ago  (edited ago)

Bourbon-aging works mate.

...then it's the skill of the carnivore working the meat.

(Yes, I feel I'm the Sasha Grey of meat. And proud of it).

EDIT: I do have to do a pilgrimage to Uruguay. It apparently has the perfect storm of the best cow-meat in the world.

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[–] WildHamBeastTamer 0 points 1 point (+1|-0) ago 

I'm not saying it doesn't turn an okay bit of meat into a great bit of meat, but you can do the same with brazillian beef, and it's better than anything you can do with your beef. Alternatively just skip that step entirely and you've still got an amazing bit of beef.

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[–] SeigneurdesEtrons [S] 1 point 0 points (+1|-1) ago  (edited ago)

I honestly don't know. Anywhere in Eastern Canada you get frozen quarters from Alberta that then get conditioned. It's probably a more industrialised process. Certainly, those whom I've known from South America have always been partial to their versions of steaks and roasts, though the lady-friend had an appreciation for my aged beef properly done.

...I'm pretty sure I need to get my ass down to Uruguay for a proper BBQ.