DonnerSurvivor
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- Jan 30, 2013
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I am not a expert on Kobe beef but from my understanding it has alot of marbling and the steers are fed out for over two or three years giving the meat more flavor. heavy marbling in beef is a genetic trait and it does affect flavor but it is not a trait exclusive to any one breed. Personally I think Kobe beef is probably way over hyped, Being that it is so exclusive and expensive I doubt anyone would pay 100 dollars for a hamburger and say it tasted like every other one they have ever had because then they would feel like suckers. I also believe the flavor of the meat has alot to do with how the animal died, Many animals are shipped hundred of miles before being killed this causes stress on the animal. They are also killed with gas which I personally believe adds a different flavor to the meat. The Inuit in Alaska have no seasonings so all of their meat taste the same. To add different flavors to the meat a hunter will shoot a animal in different places. For example a hunter may shoot a sheep in the liver a 2nd sheep in the stomach and a 3rd sheep in the heart all three of these sheep will have a different flavor based on were it was shot. So I am guessing the best way to change the way a rabbit is flavored would be to change your butchering practices. I like to slit the throat or shoot them in the head butcher them carefully to avoid guts on the meat as well as avoid letting the fur of the rabbit touch the meat as soon as a rabbit is done it goes in cold water once all the rabbits are done I carefully wash them in the sink making sure to remove all the hair or other containment on the meat. I then age them in the fridge for multiple days before cooking.
