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Originally posted by enjoies05
But the worms add flavor.
Originally posted by Crakeur
the waiter then responded with a detailed description of how the steaks are hung and left hanging as maggots work their way thru the meat and fat, leaving a well marbled but still very meaty cut of beef. we're all sitting there, somewhat dumbfounded and a bit nauseous when the same friend who started this asks "who picks the maggots off before you cook the steaks?"
the waiter, still clearing the table, never looking up, says
"they mostly burn off from the heat. maggot juice is what makes our steaks so much tastier"
from The Straight Dope
Directly after cattle are slaughtered, their meat is generally quite tender, which is one reason people like fresh-killed meat. However, since few restaurants adjoin a stockyard, most of us have to settle for meat that's not nearly as fresh. During the first 12 to 24 hours postmortem the meat will toughen as the muscle fibers shorten due to rigor mortis. After that, however, enzymes in the meat attack the structural proteins that make meat tough (a process called "postmortem proteolysis"), resulting in slow and natural tenderization. The process happens quickest in pork and lamb and generally slowest in beef. Enzyme action has the additional effect of improving and strengthening the flavor of the beef, most likely due to the breakdown of proteins into amino acids.
Since aging would normally allow bacteria and mold to act on the beef, it's carried out at low temperatures, generally between 34 and 38 F. Beef can be aged anywhere from a few days to as long as six weeks, with the average probably around 10-14 days in an effort to strike a balance between taste and storage costs. Aging is typically done by the so-called dry method, where the beef is hung in a freezer for a prescribed time prior to cutting. Dry aging results in a loss of meat over time due to water evaporation and surface mold (which must be trimmed off), but is said to concentrate the flavor of the meat. An alternative method is wet aging, where the meat is stored in large vacuum bags that seal the moisture in and keep some of the mold out. Wet aging reduces the loss of meat due to evaporation and mold, resulting in more saleable meat, but generally doesn't develop an agreeably strong taste to the degree that dry aging does.
Originally posted by thelibra
www.snopes.com...
No worries, mate. It's false. The snopes article lists a u-tube video that plays the same video, and the snopes team disproved it.
And thank god, cause I loves myself some tastypork.
Originally posted by SpeakerofTruth
Originally posted by thelibra
www.snopes.com...
No worries, mate. It's false. The snopes article lists a u-tube video that plays the same video, and the snopes team disproved it.
And thank god, cause I loves myself some tastypork.
Uh, it's easy for a group to SAY that they "disproved" something, but the video obviously SHOWS that there is something on the meat. Also, SNOPES is not an unbiased source of information if you ask me.
[edit on 2-4-2007 by SpeakerofTruth]
But the venerable local non-chain version is St. Elmo's which I'll put up against any of them. Killer shrimp cocktail and the steak's been maggot free since 1902
Originally posted by Dr Love
One thing you can be sure about, I'm gonna try it myself just to make sure.
Peace
Originally posted by thelibra
I could video tape me pouring coke on myself, pause the camera, get a makeup artist to paint horrible acid burns on my arm, set my camera to record the caption "2 minutes later", sit back in the same position, and have someone hit pause again, and by golly, it'd SHOW that I received acid burns from coke on the skin.