How come imported meat is not even close in taste to Israeli meat?

[SEEING-TO-BELIEVE]

i buy it raw

 

[pictonguy]

If Israel is importing bad tasting meat, maybe talk with your government about it unless your saying Israeli meat isn't as good, then, the same answer applies.

 

[SEEING-TO-BELIEVE]

we dont have much land to grow much.
maybe the distance causes the imported meat to be less good,

 

[pictonguy]

Why would distance make meat from other countries taste less good? Maybe Israel just doesn't import good meat.

Which Israeli meat is world renown for it's quality and dominance in the marketplace where all other imported meat is deemed inferior?

 

[SEEING-TO-BELIEVE]

isnt time spent in long distance make meat less good?

maybe you are right

anyway.
maybe it's only me thinking that on imported meat.

 

[pictonguy]

I took a quick look at your cattle industry and meat producers and the opposite is probably closer to reality. You have almost no land for cattle, it's mostly byproducts of the dairy industry which are mostly Holsteins which don't hold a candle to brands like angus, wagyu and herefords from Argentina, the USA, Alberta Canada or Japan, and Israeli consumption of beef for example only represents about 14% of what is eaten in Israel, so I'd imagine what your eating is actually, mostly imported.

 

[Andy M.]

I'm an unsure what you are saying. In your opinion, is Israeli meat better or worse than the imported?

 

[SEEING-TO-BELIEVE]

better

 

[dragnlaw]

and you are referring to Beef, yes?
Fresh beef?
Which cuts, in particular, do you find the differences?

 

[Meryl]

I think home-produced meats seem to be of higher quality and fresher, wherever you live in the world, but not because one is better than the other. Simply because they get to your plate quicker!
Isn't it the transportation time/distance that can alter the taste and texture of imported fresh meat, just like other food products, being subjected to different temperatures and conditions, by the time they reach their destinations?

 

[dragnlaw]

No, not really.
Most meats benefit from longer aging. Distance has really nothing to do with it.
I personally think it all comes down to the end product being palatable - and that is all in how it is prepared which is the job of the cook.
Perhaps the cost of transportation might be a factor, thereby influencing one's perception.

 

[SEEING-TO-BELIEVE]

and you are referring to Beef, yes?
Fresh beef?
Which cuts, in particular, do you find the differences?

beef yes
for example grounded ribs meat.
but sometimes other cuts.