Quote:
Originally Posted by phenomshel
Ok, besides the fact (and I've seen the shattered cars to prove it) that there is nothing worse than a Black Angus on a dark night, the reason they taste dry is that Angus is supposed to be leaner than other beef. Since it's the fat that makes meat juicy and tender, you see the oxymoron there.
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My experience with lean meats is that they can, indeed, be
very tasty, but you tend to want them to be cooked appropriately (i.e. generally rare). Kangaroo is a lovely meat, but very low in fat. If you overcook it, as is easy to do, it goes dry and leathery. Rare is best usually. I can't imagine making kangaroo into burger mince, seeing as it would be so easy to overcook it (or, rather so hard not to), so it makes me wonder, if Angus is supposed to be leaner, if making a burger out of it is a good idea, or the best way to eat it.
I think it's reasonable to say though, that it's hard to judge the quality of poorly/inappropriately-cooked produce.
Personally I like Wagyū, which is definitely
not a "lean meat", but it's not an often-thing as it tends to be on the pricey side.
Cheers,
Marc