Heffey de Chefey
Assistant Cook
- Joined
- Apr 21, 2010
- Messages
- 26
The meat must be inspected by the USDA to be resold. This type of regulation is what keeps Mad Cow disease out of the country.
The meat must be inspected by the USDA to be resold. This type of regulation is what keeps Mad Cow disease out of the country.
My lamb memory doesn't go back more than a couple of years, but until very recently I described lamb as "overpriced pork".
...this place marinated chunks of lamb until it turned white...
What happened 'very recently' to change that?
When cattle are grass fed, their digestive systems automatically prevent the growth of ecoli bacteria. The rush to have the animals put on weight quickly is why the mega farms feed grain. And so--here comes more ecoli.
Speaking of lamb (off topic sorta), are there two types of gyros? I ask this because there was a drive thru around here that sold delicious gyros. What was different was the gyro meat. Instead of being brownish and sliced off a big stump (like all i see today), this place marinated chunks of lamb until it turned white. To me...it tasted more authentic greek like. I really don't care for the gyros made from carved brown slices off a stump. I can't even to find a place that even knows what I'm talking about when I describe the gyro's this place used to sell. I miss their way of preparing the lamb for their delicious gyro's. I have not found ONE place around here who marinates their gyro meat until it's the color of chicken.
Are all gyro's made from lamb or could this marinated to white meat have been a beef gyro??? Anyways...anyone ever had a gyro made from marinated meat turned white?