A new marketing technique or is science helping us out? Harris, a Eastern grocery store, is using tenderness verified beef. One of the biggest complaints about many cuts is the lack of consistency and tenderness. This may well be a chance to verifiy the tenderness of individual steaks and market them accordingly.
I worry, this will lead to more consumer distrust. You can take the most tender steak but if it is cooked to well done it loses many of those properties~ hence the reason for ordering steaks medium rare. Most meat will be tender and flavorful is cooked properly. It is getting the word out on how to cook cuts in the most appetizing manner that is difficult. Especially, when consumers today spend less than 30 minutes cooking most suppers.
I am as guilty as the next person of rushing through supper. There are chores to do, horses to ride, and SUPPER. Thank goodness for a crock pot!
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