Carl Eppig wrote:Most supermarket meat is arriving pre-processed these days. Methinks the processors remove and grind the bones into bone meal for additional profits.
Karen/NoCA wrote:Carl Eppig wrote:Most supermarket meat is arriving pre-processed these days. Methinks the processors remove and grind the bones into bone meal for additional profits.
You mean the bone meal that is used to amend soil?
Fred Sipe wrote:I commiserate and agree with you, but I did find this interesting:
http://www.seriouseats.com/2013/03/ask- ... ref=search
I'm fortunate that I can get my 7-bone roasts rather easily from an honest-to-goodness real butcher shop relatively nearby. But local "supermarkets," ha!
And have you ever asked your supermarket's specialty meat counter for a hanger steak? I've seen more blank expressions...
Jo Ann Henderson wrote:The person writing that article has probably never roasted, then boiled bones with vegetables to make stock. Where does that hearty, meaty flavor come from if not from the bones? Keep the scientists out of the kitchen!
Carrie L. wrote:I think it has to do with generations raised after 1985-ish growing up on nothing but chicken fingers and mac and cheese!
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