"The taste and flavor of meat grown in the U.S. is completely different," said Yoshiaki Matsuda, the owner of the Seishin Hanten restaurant in Kobe, Japan.
Well no duh. Different environments, different food, different handling methods equals different textures & taste.
"The difference would be obvious to the eyes of a professional."
No spit, Sherlock.
(Rolls eyes)
And a pro could tell you how good a cut of meat it is just from looking, too.
They're called Butchers.
Now shut up & slice me off a T-bone. I can has MEAT now, Kthnxbai. =)P
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