On 2/5/2010 1:48 PM, tutall wrote:
> On Feb 5, 10:16 am, > wrote:
>> > wrote in message
>>> Is the mega seasoning trend to do with the fact that most of the
>>> meat is now soaked in water and or frozen which breaks the cells
>>> down and water loss occurs, compared to a freshly butchered
>>> meat?
>>
>> I look forward to hearing from the experts here.
>> --
>
> Am sure as hell no expert, but I'd think modern industrial techniques
> to raise our food has more to do with it than the packaging. Cows and
> pigs used to live longer before being butchered and because of that
> had more flavor. When's the last time any of us saw a deep pink color
> to our ham steak? Modern pork is pretty flavorless. Beef has gone way
> downhill from the 50's and 60's.
>
> So yeah, seasonings are probably being used to make up the slack.
>
If you eat meat, your an expert!, i fear that there is a generation that
has no idea what so ever how a fresh tomato, peach or pear taste coming
out of a garden, and freshly butchered meat! I have been extremely lucky
to have had real food from long ago plus several meals of butchered the
same day meat at Bob and Gingers, which makes it soo much harder to
continue to purchase the crap at the local stores. We do have a Compare
Grocery in our area which caters to the Hispanic market and they have
some meat that is really good, they have chicken wings that are 2-3
times meatier and 'cleaner' looking than usual garbage where the chicken
looks look it was in a traffic wreck all bruised up!

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/