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October 14, 2012 at 11:25 pm
#6330
Ron PrattMember
quote lewinr” post=3056:
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.
Ron
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.