Interesting I have never bought directly from the producer since I was a kid when we butchered our own beef and that was nearly 70 years ago and since I looked at the picture and didn’t read your article I obviously picked what I was familiar with.
Now there is another factor here and that is taste and the meat on the left appears way too lean to be really make a great burger in my humble opinion as it needs to be an 80/20 mix to have the right amount of fat to taste good and juicy not too dry.
That’s the wisdom of being raised on a dairy operation 😂😎😇.
Great comments and you can keep going down the rabbit hole on this topic!!! We have become more familiar with the fatty taste of the lesser standard meats than the leaner meat, but you can always satisfy that by putting some natural butter on top of the meat like the higher-end restaurants do, or add some healthy oils on the meat if you marinate it or as you grill it.
This is so awesome! You made some very astute comments, like that real meat cooks faster. Brilliant! Keep supporting your local vendors, too - it's a win- win for everyone. Keep up your great decisions.
You are doing it right! Not only is your body and health going to benefit, but you are supporting the local vendors, which helps them stay in business. Good for you!
Thanks for the awesome reply, Monty. I bet you are really healthy at 70 having been raised on real food, sunshine and fresh air. For the mainstream consumer who didn't have the gift of being raised on a dairy farm (again, that is soooo awesome), they have become addicted to the taste of the fat and crud added as fillers into substandard beef. They probably wouldn't like the taste of real meat, eggs, or milk. I bet your taste buds are more fine-tuned than 99% of our population. where do you buy your meat today?
About three years ago we exclusively switched to buying meat, poultry, and seafood from our local butcher. It is significantly less expensive than the grocery stores. The quality is higher in terms of flavor and how we feel after we consume it.
The boneless chicken breasts from the grocery when baked would yield a great deal of fluid and take up to 10-15% longer to cook than the butcher shop product. Amen the grocers were increasing prices the butcher remained the same or had a fractional increase before coming back down. Worth the extra effort trip.
You better beware. They are starting to warn us in Substack that selling and eating human flesh is not outlawed in the US. I got so nervous I could not read the article! Still don’t know if it was a serious article or a bad joke.
On the right the crap on the left looks like mfr’d crap.
Interesting I have never bought directly from the producer since I was a kid when we butchered our own beef and that was nearly 70 years ago and since I looked at the picture and didn’t read your article I obviously picked what I was familiar with.
Now there is another factor here and that is taste and the meat on the left appears way too lean to be really make a great burger in my humble opinion as it needs to be an 80/20 mix to have the right amount of fat to taste good and juicy not too dry.
That’s the wisdom of being raised on a dairy operation 😂😎😇.
Great comments and you can keep going down the rabbit hole on this topic!!! We have become more familiar with the fatty taste of the lesser standard meats than the leaner meat, but you can always satisfy that by putting some natural butter on top of the meat like the higher-end restaurants do, or add some healthy oils on the meat if you marinate it or as you grill it.
Wow!! Agreed
I bet it does taste like years ago when meat was unaltered. Keep it going ....
This is so awesome! You made some very astute comments, like that real meat cooks faster. Brilliant! Keep supporting your local vendors, too - it's a win- win for everyone. Keep up your great decisions.
You are doing it right! Not only is your body and health going to benefit, but you are supporting the local vendors, which helps them stay in business. Good for you!
Thanks for the awesome reply, Monty. I bet you are really healthy at 70 having been raised on real food, sunshine and fresh air. For the mainstream consumer who didn't have the gift of being raised on a dairy farm (again, that is soooo awesome), they have become addicted to the taste of the fat and crud added as fillers into substandard beef. They probably wouldn't like the taste of real meat, eggs, or milk. I bet your taste buds are more fine-tuned than 99% of our population. where do you buy your meat today?
Thanks to MAHA, the awareness is growing!!
About three years ago we exclusively switched to buying meat, poultry, and seafood from our local butcher. It is significantly less expensive than the grocery stores. The quality is higher in terms of flavor and how we feel after we consume it.
The boneless chicken breasts from the grocery when baked would yield a great deal of fluid and take up to 10-15% longer to cook than the butcher shop product. Amen the grocers were increasing prices the butcher remained the same or had a fractional increase before coming back down. Worth the extra effort trip.
Neither, I buy roasts and grind them myself.
You better beware. They are starting to warn us in Substack that selling and eating human flesh is not outlawed in the US. I got so nervous I could not read the article! Still don’t know if it was a serious article or a bad joke.
Sadly, I wouldn’t put anything past these demons.
The one on the Left.
Left