To butcher and eat, some of the lesser breeds will produce the most flavorful meat.They have been messed with by breeders, the least.One of the best are Berkshires. Some of the most popular in swine shows are the worst. Pork that tastes somethin akin to cardboard.Its a well known fact that the fat is what gives any meat its flavor and the breeders have done too good of a job breeding off the fat. The reason being, animals grow faster with less feed that way.Its all about efficiency and bottom line with no concern for quality. Same holds true with chicken today. I can hardly choke the stuff down nowadays. Its killing the Colonel, but they don't even realize it or they would demand fatter chicken from their growers.
The Japaneese have it right. They eat the fat, just less of the meat in total, typically 3 ounce servings.None of us needs 4 ounce servings if we are not burning the calories.but thats the American way. If 2 is good, 4 is even better.
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Today's Featured Article - Identifying Tractor Smells - by Curtis Von Fange. We are continuing our series on learning to talk the language of our tractor. Since we can’t actually talk to our tractors, though some of the older sect of farmers might disagree, we use our five physical senses to observe and construe what our iron age friends are trying to tell us. We have already talked about some of the colors the unit might leave as clues to its well-being. Now we are going to use our noses to diagnose particular smells. ELECTRICAL SMELLS
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