Why does meat taste stronger for older animals?

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Offline bizerl

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Why does meat taste stronger for older animals?
« on: 06/11/2012 01:06:19 »
Essentially, why is veal such a delicate flavour, whereas mutton is so strong and gamy, it's for acquired tastes only. Is this true of all animals?

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Offline imatfaal

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Re: Why does meat taste stronger for older animals?
« Reply #1 on: 06/11/2012 10:55:48 »
Essentially, why is veal such a delicate flavour, whereas mutton is so strong and gamy, it's for acquired tastes only. Is this true of all animals?

Well one is cow and the other is sheep!   Properly reared lamb that is not for the supermarket shelves can be very strong - and is much more redolent of mutton; we have grown used to fairly insipid lamb that the massmarket combines insist upon.   Veal calves are raised to be deliberately delicate and subtle, and the meat is best eaten very soon after slaughter, whereas beef is better after being hung for a number of days. 

Animal meat certainly grows tougher as the beast becomes stronger and the muscles become more toned - our methods of preparation (especially hanging) and the taste is thus changed
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