Argentina have their own airline?I wonder which airline serves the best beef for dinner?
And go...
Argentina have their own airline?I wonder which airline serves the best beef for dinner?
And go...
I was going to say Asiana but I'm biased.If I had to guess, I'd say with Singapore.
Delta's isn't bad. It isn't good, objectively speaking. But it isn't bad.
Next time im home i'll tell all those that earned those Penn or Ohio State Agg Degrees to ask for refunds for they know not what they are doing.Marbling is more a function of cattle breed than anything else. Grain-fed cattle (largely due to being immoble/penned into feed lots) do show more marbling, but the marbling has little to do with flavor/tenderness.
Wrong again - the marbling is a great indicator of tenderness. And grain fed cattle of any breed will have more marbling than grass fed cattle of the same breed.Marbling is more a function of cattle breed than anything else. Grain-fed cattle (largely due to being immoble/penned into feed lots) do show more marbling, but the marbling has little to do with flavor/tenderness.
PrinairI wonder which airline serves the best beef for dinner?
And go...
What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.Wrong again - the marbling is a great indicator of tenderness.
Yes, tenderloin is different that way. It can have marbling but usually not that much but yet it is very tender compared to the other muscles on the same animal. It is just a tender chunk of meat with or without marbling - I am not sure why.What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.
I've noticed the same with sirloin tri-tip roasts vs. say chuck roasts. the tri-tips are much more tender despite having less fat/marbling. Maybe it's more dependent on the cut of meat rather than the amount of marbling, although I agree that for the same cut of meat, the marbling makes a difference.Yes, tenderloin is different that way. It can have marbling but usually not that much but yet it is very tender compared to the other muscles on the same animal. It is just a tender chunk of meat with or without marbling - I am not sure why.
As a muscle the tenderloin doesn't move much, hence the middle cuts normally get wrapped in bacon to give the needed fat.SYes, tenderloin is different that way. It can have marbling but usually not that much but yet it is very tender compared to the other muscles on the same animal. It is just a tender chunk of meat with or without marbling - I am not sure why.
Marbling is more a function of cattle breed than anything else. Grain-fed cattle (largely due to being immoble/penned into feed lots) do show more marbling, but the marbling has little to do with flavor/tenderness.
You’re obviously a smart guy, but you either need to stay in your lane, or switch up your sources of information.That's why grass-fed and grass-finished aren't the same thing.
And grain-finishing is simply to fatten the cattle before slaughter. Any other reason given (e.g. "flushing the grassy flavors") is likely just a line of... bull. Fat tastes good. Grain-finishing fattens the cattle, primarily with subcutaneous fat (the stuff that gets mostly trimmed from the cuts before cooking). So, to some extent, more fat = more flavor. By the same token, though: grass-fed/finished beef tastes like beef. Grain-fed beef takes on the qualities of the hormone-infused, low-quality feed grain. The fat is higher in hormones and omega-6 fatty acid, etc.
Last time I flew them, I was praying the entire time.AirItalia
When I fly, I'm always more at ease with squeaks, rumbles and a little turbulence. It reminds me of land travel. When it gets too smooth and quiet, that's when I get nervous.Last time I flew them, I was praying the entire time.
All the squeaks and rumbles.
Dang pilot thought he was a fighter pilot.
Maybe it was just cause we were going Rome to Sigonella.
But it was a major angle up, followed by a major angle down.
This sounded like the aircraft was coming apart.When I fly, I'm always more at ease with squeaks, rumbles and a little turbulence. It reminds me of land travel. When it gets too smooth and quiet, that's when I get nervous.
Tenderness is also determined by the amount of work a muscle does. The tenderloin does very little work so therefore it is very tender.What about the tenderloin? Literally no marbling, but is arguably the most tender cut of beef.
At least you weren't fired upon...My favorite was coming into Jamaica and got struck by lightning about 2000’ up and the plane went dark. Pilot pulled up and circled a couple times before making the landing.
Then a cannibal would love me.Tenderness is also determined by the amount of work a muscle does. The tenderloin does very little work so therefore it is very tender.