Ep. 328: Test My Meat
The MeatEater Podcast
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The American Pronghorn - The American Antelope Capra Americana
This is a loin. What we want to do is typically, you know, or stand ong white chester all the time. But it's also still a pocket. So that the muscle grain is going to be running long wise, long ways here on this. We're going to cut out one inch, little cuts here, and then take a corse sample running parallel with the grain. And who's going to be writing these downn aons? And then we'll come up with the average. And that's how tender this gy will be. All right, there you go. That is the kind of science i've been waiting. Thank you.
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