[ SECRET POST #2770 ]

[case]

⌈ Secret Post #2770 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 03 pages, 054 secrets from Secret Submission Post #396.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[grausam]

well, I heard horror stories of some calfs getting starved to keep the meat tender n shit... don't know if that's appliable to their brain though.

it's probably calf brain to minimize the BSE risk.

[anonymous4]

I believe it's that they're kept in boxes to keep the meat tender -- the boxes are so small they can't move, so they don't develop their muscles.

[grausam]

Damn. Good to remember.

[(Anonymous)]

Ew. Why would you want a fatty underdeveloped muscle anyway?

[(Anonymous)]

I know your reply isn't serious, but it's because it's delicious. Veal isn't necessarily all that fatty, and it's very tender. Muscles that are very developed can be tasty, but they're also tough. You may not agree with the practice, and that's reasonable. But being disingenuous about how good it tastes to others undermines your argument.

[takaraikarin]

That's weird, the most expensive ranges of meat in Japan are the ones that came from cows that were raised freely. Same goes for pigs raised in the mountain ranges--they get their exercise, so the meat stay lean and not overly fatty.

[(Anonymous)]

Wagyu beef? That's a very odd definition of "raised freely", though I have seen it used in Japanese advertising. They're actually raised in very small fields or sometimes pens, and massaged because they can't get enough exercise to create the marbling effect otherwise.

In the case of the pigs, their wild diet is supposed to add better flavour to the meat, and they do indeed seem to be well-treated.