Brooklyn1 wrote:
> "Jean B." wrote:
>> I'd rather eat good meat very rarely than bad meat once.
>
> How do you define good/bad meat? To me so long as it's wholesome it's
> good meat... I can prepare any cut so that it tastes sublime. What
> cuts used to be po' folk meat not very long ago are now very chi chi
> pricy cuts. So long as it's not preground mystery meat I'll choose
> fresh ground chuck/round meat loaf over rib steak every time. Even
> chuck is no longer inexpensive, have you priced a chuck roast
> recently, costs more than a gallon of gas a pound.... can easy cost
> $25 to feed a family of four pot roast.

Humanely raised beasts, preferably local, decently marbled (as vs
bred to be shoe leather), no antibiotics, growth hormones, no
added water or other substances, etc. Probably more. Luckily, my
days of cooking roasts are behind me. No, wait! I do want to do
sauerbraten and such things again, but I do them very rarely,
probably not even once in five years. For one thing, my "outdoor
refrigerator" is not as good as it was in the least house. (Read
that I'd have to put the huge vessel on the deck and not in the
porch.)

--
Jean B.