"While exercise increases circulation and, as a result boosts flavor, it also strengthens muscles making them tougher." They type of muscle matters and the amount the muscle is exercised impacts the meat’s toughness," said Levitt. On Exercise and Muscles:Īn active, wild animal’s meat is likely tougher than a farm-raised animal's, but wild game is also packed with more flavor compounds than what you'll find in a farm-raise animal. The flavor is far superior to that of a younger hen still in it’s prime. Yes, the meat is tough, but the meat from an old hen retired from laying is the best meat you can get your hands on. He is an advocate for eating older, “cull” animals, for which there is currently little to no market.ĭanforth also makes the case that the “tough old bird,” gets a bad rap. The longer an animal lives and the more work it does, the more flavorful its meat becomes,’ says Danforth. “’The components of flavor are in the life of the animal and the work that it does. In it, Danforth suggests people are so hyper-focused on the tenderness of their meats, they’ve neglected to consider optimum flavor. The article cites an excerpt from the book, Butchering, by Adam Danforth. In a story assessing the correlation between the age of a domestic animal and meat favor, Modern Farmer makes the case for eating older animals. It's also why older cuts of meat are darker. Photo: Amy HatfieldĮarlier we noted that the accrued blood circulation in older animals created more flavor compounds. It's not uncommon for butcher Rob Levitt to butcher wild game for local hunters at his shop in downtown Chicago.
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