MEAT.
Good meat should be firm to the touch, adhere closely to the bones, be streaked with fat, and should have a slight but not unpleasant odour.
Meat becomes much more tender if it can be hung a day or two before it is cooked.
Good meat should be firm to the touch, adhere closely to the bones, be streaked with fat, and should have a slight but not unpleasant odour.
Meat becomes much more tender if it can be hung a day or two before it is cooked.