On 10/02/13 10:28, alan wrote:
On 10/02/2013 04:06, djc wrote:
On 10/02/13 00:51, Windmill wrote:
Can you tell horse meat from cow meat? I doubt if I can.


I once found, in an Italian supermarket in the Veneto, some Bresaola
which was the real thing: horse not beef. The flavour I would describe
as tasting much as a horse smells.


Doesn't it depend on what it has been fed in the weeks previous to death?

half in half really.

For example mallards always taste a little of duckweed and mud, but salt
water estuary ducks do not.

Trout can be muddy or delicate, depending on whether pond or stream
reared, bnut in all cases the basic meat TASTES the same, its just go
'added flavour' in terms of what it last ate.

Also how the meat is treated makes a lot of difference. Hung and
allowing the blood to drain takes a lot of the 'last weeks grass' taste
out of a carcase. And develops the 'gaminess'



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rewarded with goods and services paid for by the confiscated wealth of a
diminishing number of producers.