@meathead Tried some of those in my youth.
It's a celebration of the overcooked old dairy bull chewiness. Your only option is to swallow the whole bite. Tasty, still. Would never again though.
@Longanlon Покрай световното стана тренд "тъпи бедни европейци са изумени от хамериканските климатици и барбекю". Сичкото инфлуенсър наскача по него и естествено умря. От два дни ти си ми единственото споменаване на темата.
@Mathew_Winters1 There's a very fine line between feeling important and feeling exploited...
And yet, those "do it, no matter what" are the most defining memories from my childhood I tried to pass to my children. As of today, worth it.
@ampersandbg Малко извън темата. От миналата есен започнах да си произвеждам всички напитки и месни деликатеси. Освен огромния скок в качеството и съдържанието, определено се отрази много добре на бюджета. (и е супер хоби)
@idahobeef Raising beef cattle 100% on grass for 15 years now. The youngest animal with yellowish fat was 4 yo cow. Never seen more than a faint hue in younger animals.
The dude probably found a way to color it and now sells snake oil.
@Longanlon 1. Щото прозореца е с най-ниска термоизолация и е лоша идея да спиш непосредствено до него. Особено ако и го отваряш през лятото.
2. Да спиш между партньор и стена сериозно вреди на отношенията.
@YavorDonev@wakeop За широко ходило - тенис маратонките на Lotto са прословути с това качество. Над 20 години само такива нося. Имат бюджетни модели в спортисимо.
@ripplebrain There's the whole strategy of distant power projection (aka forward deployment) put in question.
Remote bases? - too vulnerable.
Carrier Strike Groups? - ditto.
Airforce saturated skies? - unsustainable.
Heaviest heavy armor? - obsolete.
@Brad9037124905@0xSchnitzel@TheGlobal_Index T: close to persian/arab cuisine. No pork. Heavy on ground spices (cumin literally everywhere). Lots of chilies.
G: close to Italian/Mediterranean. Heavy on leafy spices/veggies. Lots of pork. Emphasis on natural taste. No chilies.
@Brad9037124905@Jared_A_Manning@HenryWilliams74@rushicrypto Extensive operation in temperate climate - goat, because no winter feeding.
All other options - beef.
Yet, ground goat would sell for much more in niche markets.
Lamb would outperform both if you deal with fencing, sheering and quick rotational grazing.
@Jared_A_Manning@Brad9037124905@HenryWilliams74@rushicrypto You compare bone-in goat "marketable meat" with completely boneless beef. Apples and oranges...
For a fair comparison: boneless goat is 25-30% of gross weight, while 18-24mo beef will yield 35-42%.
As for the taste - goat is closer (sometimes interchangeable) with lamb/deer.
@MisyDP Genetics have the same role as training and parental example.
My border collie wolfdog is cuddlier than the most unbearable puddel. Yet, still ferocious shepherd/hunter/fighter. Then again, licking and "mothering" any newborn calf, even the dead ones. Complete mess.