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It's the hormones. Testosterone is really foul. If a boar gets over 300 lbs or so without being cut, you wouldn't like the taste. Even if they're cut at that point and grow much bigger and older, they still don't taste good.
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Is that true for beef and poultry as well, or just pork? .. I've never heard this before, and I suppose this is pretty useful stuff.. Are most bred-for-consumption pigs neutered early in life? Is that the way it is for cows, etc too?
Is there a certain label I should be looking for on my meat when I go to the butcher shop?
I find it weird that there is such a differentiating factor in meats that I never knew about....
... and I used to work in a butcher shop.. O.o