In article . com>,
Bobo Bonobo(R) > wrote:

> > > I agree with vegetarians about one thing. I think that she should
> > > watch a film of the slaughtering process, as should anyone who buys/
> > > eats animal flesh.
> >
> > > --Bryan
> >
> > Forget the film.
> >
> > Do it yourself.
> >
> > At least once.
> >
> > It's...
> >
> > messy.
>
> I've never killed or butchered a large animal, just squirrels, but I'm
> a pretty bloodthirsty sort when it comes to meat. I like it raw--
> though I like it best thick-cut and hickory seared on the outside,
> blue rare inside--and I like it unaged.
>
> > --
> > Peace, Om
>
> --Bryan

Getting "un-aged" meat is one advantage to home butchering. :-)
My dad refuses to eat "rotted" beef that has been hung for 2 weeks prior
to cutting.

I can't seen to get him to understand the concept of aging, but not all
animal types benefit from that treatment.

The most incredible poultry I've ever eaten (turkey and ducks) went
right into the oven once they were plucked, cleaned and gutted. Not even
chilled...

You can really tell the difference.

I am not, however, fond of raw poultry and I'm leery of eating raw wild
meat due to the danger of worms.

I will eat raw beef, raw SEA fish and have even tried raw emu. I prefer
the emu rare cooked instead. It has a certain taste and smell that works
better if it's seared.

I'd prefer to cook wild rodent (squirrel) again due to the danger of
muscle encysted parasites.

The largest critters I've dressed out so far have been emu and Texas
White Tail deer. I've also done rabbits, squirrels, chickens, ducks,
turkeys and watched dad do a porcupine when I was little.

Then there was that bobcat that one time when I was about 12.

Nevermind... <shudder>
I will never again even attempt to try meat from predators.
Dad had a very bad idea on that one. Even the dog would not eat it.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson