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05-01-2010, 12:49 PM
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#41
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Quote:
Originally Posted by normatassler
Sorry to disagree. I wish I had the citation on hand; however, the information came from studies performed by a research organization. It seems that grain feeding encourages the growth of ecoli in the digestive system. It is not the only cause.
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You're missing the point. The levels of E. Coli in an animal don't make one whit of difference. Any level of E. coli only becomes a hazard when the animal is improperly processed - i.e. fecal matter or something that has been in contact with fecal matter comes in contact with the meat product that ends up with the consumer.
For example, let's say "1" is lowest level of E. Coli possible, "10" is highest. Lamb "A" has Level 1; Lamb "B" Level 10. If during processing the intestinal contents of Lamb "A" come in contact with the meat, there's a good chance that someone could get very sick down the road. Lamb #B is processed hygienically, thus meat is not infected & no one becomes ill.
If the intestinal contents of the animal do not come in contact with the meat/end product, the "levels" of bacteria present have no bearing.
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05-01-2010, 01:15 PM
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#42
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,422
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breezy's point is exactly why chicken carries a higher risk of being contaminted over larger animals.
due to their anatomy, chicken guts are more easily pierced when processed and then can come in contact with their flesh more easily. hence, higher risks of contamination.
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May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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05-04-2010, 02:30 PM
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#43
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Quote:
Originally Posted by jet
My lamb memory doesn't go back more than a couple of years, but until very recently I described lamb as "overpriced pork".
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How odd. The two taste nothing alike.
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Wine is the food that completes the meal.
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05-04-2010, 05:41 PM
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#44
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Sous Chef
Join Date: Oct 2007
Posts: 808
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Quote:
Originally Posted by ChefJune
How odd. The two taste nothing alike.
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I would disagree.
This thread inspired me to get some more lamb. The only thing they had at the store were cuts that looked like bone-in steaks cut from the leg. I passed.
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05-04-2010, 05:42 PM
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#45
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Have to agree with ChefJune here. Even the very mildest-tasting lamb is absolutely nothing like pork in flavor or texture.
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05-06-2010, 03:09 AM
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#46
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Head Chef
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,446
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Why can't we buy center cut (?) type lamb chops anymore...you know, the lean chops with a sawed thru round bone towards one end of the chop. Anyways, no supermarket around here sells them anymore. Why I wonder? The lamb chops I see now are small, absolutely riddled with fat, and expensive (the current "chops" must be cut from another part of the lamb). Darn, I miss the other type.
I've no doubt that they'd be more expensive then the puny fat riddled chops I see now, maybe that's why I don't see the kind I used to buy years ago.
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05-06-2010, 07:32 AM
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#47
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Unless it's a location thing, maybe ask your supermarket meat dept. guys if they can get them for you.
Around here all the lamb is super lean & we get all the cuts - legs, rib chops, loin chops, ground.
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05-06-2010, 08:22 AM
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#48
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,479
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If the store doesn't display what you want, ask the meat manager. If there is no demand, they won't carry the cut.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-06-2010, 08:26 AM
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#49
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Head Chef
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,446
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It goes beyond that guys. Lamb isn't regarded by supermarkets like a cow that you can request cuts from. Lamb in supermarkets in the US is now..."what you see is what your gonna get..period". And as I've stated before, I could go to one of the very few street butcher shops remaining and request this type of cut, while shooing away the flies.
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05-06-2010, 08:44 AM
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#50
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,479
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Where in So California do you live. It's hard to imagine a diverse variety of foods is not generally available, especially around LA or San Diego.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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