Quote:
Originally Posted by GA Russell
Re: bison. I've had it twice in my life - once at a restaurant in New Orleans as a teenager, and a few months ago I picked up two pounds of ground bison at BJ's. Both times I found it ok, but fairly bland, and not nearly as tasty as beef. I think that's why beef caught on in North America, and bison did not.
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I wonder if it isn't a question of what the animal was feeding on? Free Range chickens taste much better than factory-raised poultry. Grain-fed cattle (both steers and cows) taste better than those that only feed on hay and grass. And unfortunately, summer corn-fed doe is a hundred times better tasting than an old buck that's been feeding on spruce tips, pine needles, and bark.
When I think of the feeding regimen of
Wegyu beef cattle, I can understand why most western beef costs so little in comparison. On the other hand, personally I prefer western/Australian beef over top quality Kobe beef. Biting into good quality Kobe beef, if prepared to western cuts, is like biting into a chunk of lard. MUCH too greasy. If pre-sliced and cooked on a
Korean BBQ grill so the fat renders out, then all bets are off!
Stitchawl