#meatcamp Transcript for 25 March, 2010

Myths!  And not just the “misinformation” we hear and read about so often it seems, but also some of the simply cooky stories and warped explanations that people have developed over the years.  This was fun!


iTweetMeat And I am about to crash, too. Long day of paper shuffling and writing… Take care folks, and thanks for joining us! #meatcamp -9:23 PM Mar 25th, 2010


foodieworld Thx 4 link. RT @iTweetMeat @SteakPerfectionhttps://meatisneat.wordpress.com/2009/09/23/color-of-fresh-meat/#meatcamp -9:22 PM Mar 25th, 2010


nel1jack @iTweetMeat bet I get a chance sooner. 😉 #meatcamp -9:22 PM Mar 25th, 2010


AdrianaV I know! just glad this is after dinner not b4 RT @nel1jack: I am now craving a chance to try some mangalista #meatcamp -9:22 PM Mar 25th, 2010


iTweetMeat @carrieoliver Safe travels, Carrie! #meatcamp -9:22 PM Mar 25th, 2010


nel1jack @KyFarmersMatter green is an okay color for country hams & bacon too. #meatcamp -9:22 PM Mar 25th, 2010


KyFarmersMatter NICE! That looks gr8 RT @ChefMarkhttp://twitpic.com/1ax569 Bull Negro #meatcamp -9:21 PM Mar 25th, 2010


carrieoliver All, thanks for joining #meatcamp. Have to get back on road but am sure discussion/learning will continue for a while. #meatcamp -9:21 PM Mar 25th, 2010


iTweetMeat Me too, dude. RT @nel1jack: I am now craving a chance to try some mangalista #meatcamp -9:21 PM Mar 25th, 2010


iTweetMeat @natejtaylor I know! Purplish meat is A-OK! #meatcamp -9:21 PM Mar 25th, 2010


foodieworld Love the commentary on beef colors. Purple is a favorite color of mine. #meatcamp -9:21 PM Mar 25th, 2010


FeatureBlocknel1jack I am now craving a chance to try some mangalista #meatcamp -9:20 PM Mar 25th, 2010


iTweetMeat @SteakPerfection This one:https://meatisneat.wordpress.com/2009/09/23/color-of-fresh-meat/#meatcamp -9:20 PM Mar 25th, 2010


KyFarmersMatter @nel1jack Well, Mr. @iTweetMeat beat me to it! lol ~Lots of good greenish hams…fresh meats & green, well not so much 😉 #meatcamp -9:20 PM Mar 25th, 2010


iTweetMeat @StuartDonald Hope you enjoy! It’s supposed to be down into the 20s here again this weekend. Ugh. #meatcamp -9:20 PM Mar 25th, 2010


SteakPerfection Do you have the link? RT @iTweetMeat@SteakPerfectionTY, Joe, for the blog mention. #meatcamp -9:20 PM Mar 25th, 2010


foodieworld I’d eat it! Looks great. RT @ChefMarkhttp://twitpic.com/1ax569 Bull Negro #meatcamp -9:19 PM Mar 25th, 2010


natejtaylor @SteakPerfection @KyFarmersMatter I will have to have a read then..many thanks for the heads up! #meatcamp -9:19 PM Mar 25th, 2010


iTweetMeat @SteakPerfection TY, Joe, for the blog mention. #meatcamp -9:19 PM Mar 25th, 2010


iTweetMeat Unless she has one of her beloved country hams! RT@nel1jack@KyFarmersMatter but green is rarely a good color#meatcamp -9:19 PM Mar 25th, 2010


iTweetMeat @StuartDonald Yessir. #meatcamp -9:18 PM Mar 25th, 2010


foodieworld @SteakPerfection But if the locals offered it @ a feast in my honor, I’d probably eat it. Just would make sure my shots up2date!#meatcamp -9:18 PM Mar 25th, 2010


nel1jack @KyFarmersMatter but green is rarely a good color #meatcamp-9:18 PM Mar 25th, 2010


StuartDonald @iTweetMeat Ah, so the color is effected by oxygen then?#meatcamp -9:18 PM Mar 25th, 2010


SteakPerfection Chris blogged the color issue RT @KyFarmersMatter@natejtaylor…re steak cut frm carcass…Purplish color freaks em out#meatcamp -9:17 PM Mar 25th, 2010


iTweetMeat @DivaQBBQ Yes, big fan of Traeger. #meatcamp -9:17 PM Mar 25th, 2010


StuartDonald @iTweetMeat I’ve got a link on that sausage festival I’m going to try and make this weekend: http://bit.ly/bkZQLi #meatcamp -9:17 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat Ahhh the colors of meat #meatcamp -9:17 PM Mar 25th, 2010


iTweetMeat @ChefMark I think that looks like it would be quite tasty! Another myth down… that variety meats always taste bad 😦 #meatcamp -9:17 PM Mar 25th, 2010


DivaQBBQ @AdrianaV get a smoker. I would recommend a Traeger Pellet Grill or a WSM #meatcamp perfect for brisket -9:17 PM Mar 25th, 2010


iTweetMeat @KyFarmersMatter Then you have to explain that if you just let it sit for a bit, it’ll turn red! #meatcamp -9:16 PM Mar 25th, 2010


ChefMark Hey #meatcamp, check out–> http://twitpic.com/1ax569Bull Negro (literally “ball”) like head cheese. the large bits are tongue -9:16 PM Mar 25th, 2010


KyFarmersMatter @natejtaylor LOL, U shud see faces of folks who get a steak cut frm carcass 1st time. Purplish color freaks ’em out 2funny#meatcamp -9:15 PM Mar 25th, 2010


carrieoliver @SteakPerfection Well, we did do Jersey vs. Holstein 😉 Very diff’t, both great. @maryluzonfood UR Guernsey folks have beef?#meatcamp -9:15 PM Mar 25th, 2010


SteakPerfection totally read my mind! RT @foodieworld…Im game to pretty much try anything once. Well, except maybe monkey! #meatcamp-9:15 PM Mar 25th, 2010


natejtaylor @AdrianaV they really R worth the money. I have a Brinkman. It has served me well…especially with spare ribs #meatcamp -9:15 PM Mar 25th, 2010


iTweetMeat I ❤ veal. RT @nel1jack@Herbguy hard to have calf liver when the steer is 24 months old #meatcamp -9:15 PM Mar 25th, 2010


iTweetMeat @natejtaylor It is normally bright cherry red. And other shades of red, too! #meatcamp -9:15 PM Mar 25th, 2010


natejtaylor @KyFarmersMatter @iTweetMeat aghast! You mean #meatisn’t “normally” bright cherry red? <Feign surprise> 🙂 #meatcamp -9:14 PM Mar 25th, 2010


foodieworld Have a local restaurant in KC that puts offal on his menu. I’m game to pretty much try anything once. Well, except maybe monkey!#meatcamp -9:13 PM Mar 25th, 2010


SteakPerfection great oppt’y for a blind taste test @iTweetMeat @nycUlla@CarrieOliver…Jerseys and Guernseys tend to be yellower regardless.#meatcamp -9:13 PM Mar 25th, 2010


nel1jack @Herbguy hard to have calf liver when the steer is 24 months old #meatcamp -9:13 PM Mar 25th, 2010


StuartDonald @GracePiper We’re just doing a Teitter chat #meatcamp -9:13 PM Mar 25th, 2010


GracePiper RT @KyFarmersMatter@GracePiper Can follow live chat athttp://tweetchat.com/room/meatcamp & use twit ID 2sign in.#meatcamp -9:13 PM Mar 25th, 2010


carrieoliver @GracePiper Grace, you do belong @MeatCamp esp. since U’ve been @ my tasting! Go 2 Tweetchat or Twubs & put in #meatcamphashtag. #meatcamp -9:12 PM Mar 25th, 2010


AdrianaV @natejtaylor Hmm, don’t have a smoker, but every-other brownstone in Bed-Stuy has one out front. They’re on to something.#meatcamp -9:12 PM Mar 25th, 2010


Herbguy Speak for yourself! 🙂 RT @nel1jack: The problem we had was that the liver was the same age as the rest of the animal #meatcamp -9:12 PM Mar 25th, 2010


KyFarmersMatter @GracePiper Can follow live chat athttp://tweetchat.com/room/meatcamp & use twit ID 2sign in.#meatcamp -9:12 PM Mar 25th, 2010


iTweetMeat @carrieoliver Be hard to see in the marbling. If could see whole side, you would be able to see it. #meatcamp -9:12 PM Mar 25th, 2010


iTweetMeat @SteakPerfection Yes. #meatcamp -9:11 PM Mar 25th, 2010


iTweetMeat @nel1jack Enjoy! #meatcamp -9:11 PM Mar 25th, 2010


nel1jack The problem we had was that the liver was the same age as the rest of the animal #meatcamp -9:11 PM Mar 25th, 2010


GracePiper #meatcamp Can someone send me a link? Is this an online or IRL (in real life) thing? -9:11 PM Mar 25th, 2010


foodieworld Mom NEVER made offal. Didn’t think I’d like it, but properly prepared..yum! RT @StuartDonald: Good for you! #meatcamp -9:11 PM Mar 25th, 2010


SteakPerfection why if not diet? genetics alone? @iTweetMeat @nycUllaYoure right. Jerseys and Guernseys tend to be yellower regardless.#meatcamp -9:11 PM Mar 25th, 2010


carrieoliver @iTweetMeat @nycUlla Guess I shld have looked more closely @ that Jersey steak. Did notice some nice marbling but not yellow color #meatcamp -9:11 PM Mar 25th, 2010


natejtaylor @AdrianaV On a grill or smoker. I prefer mesquite wood. Maybe due to my #Texas roots. #meatcamp -9:11 PM Mar 25th, 2010


StuartDonald On frozen meats. A lot depends on freezing method. Vacuum, blast chilled. #meatcamp -9:10 PM Mar 25th, 2010


Pleasanthouse @iTweetMeat re: cooking repertoire: learn fundamentals of seasoning, saute, grill, roast, braise, confit.& simple meat cutting#meatcamp -9:10 PM Mar 25th, 2010


nel1jack @iTweetMeat I’ll try the tofu #meatcamp -9:10 PM Mar 25th, 2010


iTweetMeat Once again celebrating the goodness that is variety meats at#meatcamp -9:10 PM Mar 25th, 2010


StuartDonald @TheBellWitch Stir fry! #meatcamp -9:09 PM Mar 25th, 2010


GracePiper Why am I not at #meatcamp ? Doesn’t seem right. Halp? I’ll write blog post after blogpost. 🙂 and I know most folks there.#FellOffRadar -9:09 PM Mar 25th, 2010


iTweetMeat @Pleasanthouse I will have to try the calf liver suggestion!#meatcamp -9:09 PM Mar 25th, 2010


foodieworld Ahh, beef heart! RT @Herbguy @carrieoliver Every time@tea_austen …stuffed Beef Heart 🙂 #meatcamp -9:09 PM Mar 25th, 2010


iTweetMeat @nycUlla You’re right. Jersey’s and Guernsey’s tend to be yellower regardless. #meatcamp -9:09 PM Mar 25th, 2010


StuartDonald Good for you! RT @foodieworld: Whilst living in London, I also exposed myself to eating offal, pigeon, grouse, pheasant…#meatcamp -9:09 PM Mar 25th, 2010


AdrianaV @natejtaylor Slow cook 24/hour–in crock pot? Want to do right by the brisket waiting in my freezer. #meatcamp -9:08 PM Mar 25th, 2010


TheBellWitch @StuartDonald honey you can’t cook anything good in less than 30 minutes 🙂 #meatcamp -9:08 PM Mar 25th, 2010


jody_donohue This makes me wish I could do more than lurk 2nite RT@KyFarmersMatter Freezer of fav meat like having case of fav beer in fridge #meatcamp -9:08 PM Mar 25th, 2010


nycUlla @iTweetMeat I have heard dairy breeds like Jersey have yellow fat regardless of diet. #meatcamp -9:08 PM Mar 25th, 2010


Pleasanthouse meat myth: “liver is chalky and strong flavored.” Not if fresh calve’s liver, cooked medium rare to medium & enjoyed like steak#meatcamp -9:08 PM Mar 25th, 2010


StuartDonald @iTweetMeat The first technique I’d love home cooks to learn is patience. Most won’t attempt anything that isn’t 30 mins or less.#meatcamp -9:08 PM Mar 25th, 2010


natejtaylor Slow cook 24 hrs..yum! &not dry. RT @iTweetMeat: All in cooking/smoking RT @AdrianaV: How do I bust myth that brisket always dry? #meatcamp -9:07 PM Mar 25th, 2010


foodieworld Whilst living in London, I also exposed myself to eating offal, pigeon, grouse, pheasant… #meatcamp -9:07 PM Mar 25th, 2010


Herbguy @carrieoliver Every time @tea_austen visits #meatcamp she says people start talking about stuffed Beef Heart 🙂 -9:07 PM Mar 25th, 2010


natejtaylor Where’s my #grill RT @KyFarmersMatter: Folks, this is a marbled pork loin http://twitpic.com/1ax33m #meatcamp -9:06 PM Mar 25th, 2010


SteakPerfection @iTweetMeat re corn-yellow fat: I’ll get my notes and blog it asap — AIR it’s one reason that feedlots develped blended feed#meatcamp -9:06 PM Mar 25th, 2010


iTweetMeat @carrieoliver Or fav bottle of wine? #meatcamp -9:06 PM Mar 25th, 2010


foodieworld Feet??? Cool!!! Lucky you! RT @AdrianaV: Local bird sold here comes w/feet. #meatcamp -9:05 PM Mar 25th, 2010


nel1jack @SteakPerfection depends on how the cow was raised and fed.#meatcamp -9:05 PM Mar 25th, 2010


KyFarmersMatter @SteakPerfection Sent a 4yr old Holstein 2@carrieoliver tasting 4 a test & thy liked it! Flavor nice. #meatcamp -9:05 PM Mar 25th, 2010


iTweetMeat @Pleasanthouse Where would you start in the cooking repertoire? #meatcamp -9:05 PM Mar 25th, 2010


Pleasanthouse @coastalrovers don’t use goose regularly. but delicious. like to confit the whole thing. slow-roast in its own fat. #meatcamp -9:05 PM Mar 25th, 2010


carrieoliver RT @KyFarmersMatter Frozen meat can be just as good as “fresh”.<– Freezer full of fav meat like having case of fav beer in fridge#meatcamp -9:05 PM Mar 25th, 2010


AdrianaV Trying to learn these RT @Pleasanthouse@iTweetMeat few simple cooking techniques in rep cld open whole other world cuts & meats #meatcamp -9:05 PM Mar 25th, 2010


iTweetMeat @SteakPerfection Oh, I think it can. #meatcamp -9:05 PM Mar 25th, 2010


StuartDonald @coastalrovers Not regularly but I’ve roasted a few.#meatcamp -9:05 PM Mar 25th, 2010


KyFarmersMatter RT @Pleasanthouse@iTweetMeat a few simple cookin techniques n the repertoire cud open whole other world of cuts & meats 4consumr #meatcamp -9:04 PM Mar 25th, 2010


fourgreenis @carrieoliver Ok, I’d rather eat artichokes than tofu 😀#meatcamp -9:04 PM Mar 25th, 2010


SteakPerfection @iTweetMeat cow meat can be great, but prbly not a make a great steak #meatcamp -9:04 PM Mar 25th, 2010


iTweetMeat Oh, grassfed meats can taste wonderful! #meatcamp -9:03 PM Mar 25th, 2010


KyFarmersMatter lol RT @iTweetMeat: Cow meat can b fine 2eat, too. Not all beef tastes same. Cows still have same number of bones as thy used to #meatcamp -9:03 PM Mar 25th, 2010


Pleasanthouse @iTweetMeat a few simple cooking techniques in the repertoire could open a whole other world of cuts & meats for the consumer #meatcamp -9:03 PM Mar 25th, 2010


iTweetMeat @SteakPerfection Guess I’m hung up on the corn connection. Was it corn silage per chance? #meatcamp -9:03 PM Mar 25th, 2010


AdrianaV @foodieworld Me too–buy whole and roast, or cut up. Want those bones/skin. Local bird sold here comes w/feet. #meatcamp -9:03 PM Mar 25th, 2010


foodieworld Goose/duck fat is great 4 cooking, esp n mashed taters! RT@StuartDonald Goose, like duck, is a water foul. It is a healthy fat.#meatcamp -9:03 PM Mar 25th, 2010


carrieoliver @fourgreenis I thought we banned the word liver in this forum. Tho’ #artichokes are allowed. #meatcamp -9:03 PM Mar 25th, 2010


coastalrovers Any chefs on here that use goose regularly, or at all?#meatcamp -9:02 PM Mar 25th, 2010


iTweetMeat Cow meat can be fine to eat, too. Not all beef tastes the same. Cows still have the same number of bones as they used to …#meatcamp -9:02 PM Mar 25th, 2010


iTweetMeat @KyFarmersMatter Yes. Frozen meat can be just as good as “fresh”. OH, my, YES! #meatcamp -9:02 PM Mar 25th, 2010


SteakPerfection @iTweetMeat yellow fat was deemed by purchasers as rancid #meatcamp -9:02 PM Mar 25th, 2010


foodieworld When I eat chkn, buy whole bird and roast myself. Get local farmers hens. RT @fourgreenis do u buy whole birds or parts?#meatcamp -9:02 PM Mar 25th, 2010


fourgreenis Liver. RT @StuartDonald@foodieworld There are few things on this planet that would have me say I’d rather eat tofu. #meatcamp -9:01 PM Mar 25th, 2010


iTweetMeat @Pleasanthouse @AdrianaV So fortunate to have the you kitchen crusaders with us to talk about cooking fears! #meatcamp -9:01 PM Mar 25th, 2010


StuartDonald @foodieworld Goose, like duck, is a water foul. The fat evolved for buoyancy. It is a healthy fat. #meatcamp -9:01 PM Mar 25th, 2010


KyFarmersMatter So, dark meat is yums & brown beef vac packed is fine don’t b afraid, fat pork rocks, frozen meat good, what else? #meatcamp -9:01 PM Mar 25th, 2010


iTweetMeat @coastalrovers Goose is fantastic! Maybe because it can be hunted, too? Like telling ppl abt farm raised venison. #meatcamp -9:01 PM Mar 25th, 2010


Pleasanthouse @AdrianaV i agree. what we don’t know how to cook well, we may shy away from #meatcamp. -9:00 PM Mar 25th, 2010


iTweetMeat @SteakPerfection 1) I’ve not seen yellow fat from cornfed cattle and 2) that has been worked around to indicate freshness?#meatcamp -9:00 PM Mar 25th, 2010


foodieworld Goose I had was very fatty. But I collected fat 2 use later 4 cooking RT @coastalrovers: How come roast goose gets such a bad rap#meatcamp -8:59 PM Mar 25th, 2010


AdrianaV B/c we don’t know how to cook it? RT @coastalrovers: How come roast goose gets such a bad rap? #meatcamp #meatcamp -8:59 PM Mar 25th, 2010


SteakPerfection @iTweetMeat markets discovered after WWII that consumers preferred steaks with white (barley-fed) not yellow (corn-fed) steaks #meatcamp -8:59 PM Mar 25th, 2010


KyFarmersMatter SWEET! RT: @nel1jack I got a # of bacon for $.79/# that way Monday #meatcamp -8:59 PM Mar 25th, 2010


iTweetMeat Wow! RT @nel1jack@iTweetMeat @kyfarmersmatter I got a # of bacon for $.79/# that way Monday #meatcamp -8:58 PM Mar 25th, 2010


nel1jack @iTweetMeat @kyfarmersmatter I got a # of bacon for $.79/# that way Monday #meatcamp -8:58 PM Mar 25th, 2010


iTweetMeat @SteakPerfection TBH I’d not heard the “white fat is fresher” misnomer… #meatcamp -8:57 PM Mar 25th, 2010


fourgreenis @KyFarmersMatter Looks like I might have created one 😀#meatcamp -8:57 PM Mar 25th, 2010


foodieworld I thought it tasted like beef when I had it. It is grass fed! RT@coastalrovers: How come roast goose gets such a bad rap? #meatcamp-8:57 PM Mar 25th, 2010


KyFarmersMatter Only brown cuz u took away oxygen RT @iTweetMeat: That brown ground beef in vacuum chubs is somehow bad.No…itll prob bloom back! #meatcamp -8:57 PM Mar 25th, 2010


nycUlla @CarrieOliver I am in queens without internet! On phone. Lovin’#meatcamp -8:57 PM Mar 25th, 2010


StuartDonald Not me! RT @iTweetMeat: The reduced for quick sale meats. They’re usually just fine to buy, but ppl are scared 4 some reason. #meatcamp -8:57 PM Mar 25th, 2010


ricbradbury @StuartDonald think that would be the difference between African breeds vs. European breeds. Maybe #meatcamp -8:56 PM Mar 25th, 2010


iTweetMeat @KyFarmersMatter A little bit of discoloration, still good to go… And save a buck or two perhaps. #meatcamp -8:56 PM Mar 25th, 2010


SteakPerfection and the “white fat is fresher” myth RT@KyFarmersMatter@iTweetMeat the bright cherry red beef myth comes to mind #meatcamp -8:56 PM Mar 25th, 2010


AdrianaV Yeah–see also “white meat,” “boneless” RT @nel1jack:@StuartDonald the way most ppl cook… can barely taste the meat anyways #meatcamp -8:56 PM Mar 25th, 2010


iTweetMeat That brown ground beef in vacuum chubs is somehow bad. No… it’ll prob bloom back! #meatcamp -8:56 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat the bright cherry red beef myth comes to mind #meatcamp -8:55 PM Mar 25th, 2010


StuartDonald @foodieworld There are few things on this planet that would have me say I’d rather eat tofu. #meatcamp -8:55 PM Mar 25th, 2010


fourgreenis For those who “hate” white meat, do you buy whole birds or parts? #meatcamp -8:55 PM Mar 25th, 2010


foodieworld Yep! 🙂 RT @iTweetMeat@foodieworld tastes about the same anyway… #meatcamp -8:55 PM Mar 25th, 2010


KyFarmersMatter Ugh RT @iTweetMeat: The reduced for quick sale meats. Theyre usually just fine to buy, but ppl are scared 4 some reason. #meatcamp -8:55 PM Mar 25th, 2010


Richard_Gunner @carrieoliver – these are the ads running in Australia for red meat and nutrition http://bit.ly/9OlxSt #meatcamp -8:55 PM Mar 25th, 2010


coastalrovers How come roast goose gets such a bad rap? I hunt so mostly eat wild Northerns, rarely eat farmed. #meatcamp -8:55 PM Mar 25th, 2010


iTweetMeat The reduced for quick sale meats. They’re usually just fine to buy, but ppl are scared 4 some reason. #meatcamp -8:55 PM Mar 25th, 2010


StuartDonald @SteakPerfection Slow twitch muscle vs. fast twitch.#meatcamp -8:54 PM Mar 25th, 2010


KyFarmersMatter @fourgreenis lol, I like that word “hullaballoo”#meatcamp -8:54 PM Mar 25th, 2010


iTweetMeat @foodieworld tastes about the same anyway… #meatcamp -8:54 PM Mar 25th, 2010


foodieworld Prefer meat and fish to have BONES still attached! RT@StuartDonald: Boneless is another myth. #meatcamp -8:54 PM Mar 25th, 2010


iTweetMeat @SteakPerfection There’s more fat in it, and more iron. All by virtue of it’s function. #meatcamp -8:53 PM Mar 25th, 2010


foodieworld This’ll b sacrilegious, but i’d rather eat tofu! @iTweetMeatwhite meat has less fat and cholesterol (gen) than dark meat #meatcamp-8:53 PM Mar 25th, 2010


iTweetMeat @StuartDonald Forget where I read it, but this person was convinced we were breeding rly short cows b/c fewer bone-in cuts.#meatcamp -8:53 PM Mar 25th, 2010


SteakPerfection @iTweetMeat does dark chicken meat taste more meaty than white because of marbling or what? #meatcamp -8:53 PM Mar 25th, 2010


nel1jack @StuartDonald the way most ppl cook, unless they’re grilling, you can barely taste the meat anyways #meatcamp -8:53 PM Mar 25th, 2010


KyFarmersMatter BI ALL THE WAY! RT:@StuartDonald: Boneless is another myth. Sure its easier to cook but you lose flavor and moisture.#meatcamp -8:52 PM Mar 25th, 2010


iTweetMeat Amen brother. RT @StuartDonald: Boneless is another myth. Sure its easier to cook but you lose flavor and moisture. #meatcamp -8:52 PM Mar 25th, 2010


StuartDonald Boneless is another myth. Sure it’s easier to cook but you lose flavor and moisture. #meatcamp -8:52 PM Mar 25th, 2010


iTweetMeat @SteakPerfection There are steaks with higher proportion of white muscle fibres, yes. That would be eye of round. #meatcamp -8:51 PM Mar 25th, 2010


SteakPerfection mmm RT @carrieoliver: RT @JulieMett … Meat myths <— How about a truth: UR grassfed Simmental Flint Hills KS=fab#meatcamp -8:51 PM Mar 25th, 2010


Richard_Gunner RT @Herbguy: Check out this Mangalitsa pig cross section: full 5″ of fat> http://twitpic.com/1ax16m #meatcamp -8:51 PM Mar 25th, 2010


nel1jack @SteakPerfection umm, that would be veal #meatcamp -8:51 PM Mar 25th, 2010


StuartDonald Less flavor, too. RT @nel1jack@iTweetMeat white meat has less fat and cholesterol (generally) thsan dark meat #meatcamp -8:50 PM Mar 25th, 2010


foodieworld I dislike chkn breasts. Prefer wings & thighs RT@iTweetMeat @fourgreenis Everywhere we’re marketed “all white meat”..#meatcamp -8:50 PM Mar 25th, 2010


carrieoliver RT @JulieMett … Lurking on #meatcamp tonite …! Meat myths <— How about a truth: UR grassfed Simmental Flint Hills KS=fab #meatcamp -8:50 PM Mar 25th, 2010


fourgreenis @KyFarmersMatter I usually get dark meat. Just wanted to know what “hullaballoo” was. #meatcamp -8:50 PM Mar 25th, 2010


SteakPerfection glad there’s not a white meat steak RT @AdrianaV: Ugh, white meat RT @fourgreenis@iTweetMeat … #meatcamp -8:50 PM Mar 25th, 2010


iTweetMeat TY RT @KyFarmersMatter: Folks, this is a marbled pork loinhttp://twitpic.com/1ax33m #meatcamp -8:50 PM Mar 25th, 2010


ricbradbury WOW RT @SteakPerfection: RT @KyFarmersMatter: Folks, this is a marbled pork loin http://twitpic.com/1ax33m #meatcamp -8:50 PM Mar 25th, 2010


iTweetMeat Badda bing! RT @KyFarmersMatter@iTweetMeat@fourgreenis dark meat is juicy & flavorful. I luv it! #meatcamp -8:49 PM Mar 25th, 2010


iTweetMeat @nel1jack Yes, it has numerically less. #meatcamp -8:49 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat @fourgreenis dark meat is juicy & flavorful. I luv it! #meatcamp -8:49 PM Mar 25th, 2010


fourgreenis @iTweetMeat I thought that was to confirm it wasn’t “parts is parts” #meatcamp -8:48 PM Mar 25th, 2010


AdrianaV Ugh, white meat RT @fourgreenis@iTweetMeat What’s the white meat hullaballoo? #meatcamp #dontgetmestarted -8:48 PM Mar 25th, 2010


SteakPerfection RT @KyFarmersMatter: Folks, this is a marbled pork loinhttp://twitpic.com/1ax33m #meatcamp -8:48 PM Mar 25th, 2010


iTweetMeat All in the cooking/smoking/holding. RT @AdrianaV: How do I bust the myth that brisket always dry? 🙂 #meatcamp -8:48 PM Mar 25th, 2010


foodieworld Tell’em depends on the way its cooked? RT @AdrianaV How do I bust the myth that brisket always dry? #meatcamp -8:48 PM Mar 25th, 2010


StuartDonald Go to Texas! RT @AdrianaV: How do I bust the myth that brisket always dry? 🙂 #meatcamp -8:48 PM Mar 25th, 2010


nel1jack @iTweetMeat white meat has less fat and cholesterol (generally) thsan dark meat #meatcamp -8:48 PM Mar 25th, 2010


agostinelli RT @cookerguy: I want a bite RT @Herbguy: RT @Herbguy: Check out this Mangalitsa pig cross section: full 5″ of fat>http://twitpic.com/1ax16m #meatcamp -8:48 PM Mar 25th, 2010


iTweetMeat @fourgreenis Then we were discussing how lamb became “bad” soley by generational aversion. Mebbe that’s what’s hpng w/ white meat #meatcamp -8:48 PM Mar 25th, 2010


fourgreenis @AdrianaV Never had a dry brisket. MIL does great job.#meatcamp -8:48 PM Mar 25th, 2010


KyFarmersMatter Folks, this is a marbled pork loinhttp://twitpic.com/1ax33m #meatcamp -8:48 PM Mar 25th, 2010


SteakPerfection a texan’ll Q one that will drown you RT @AdrianaV: How do I bust the myth that brisket always dry? 🙂 #meatcamp -8:47 PM Mar 25th, 2010


nel1jack @SteakPerfection different soil #meatcamp -8:47 PM Mar 25th, 2010


iTweetMeat @fourgreenis Everywhere we’re marketed “all white meat” so as to imply dark is bad, it seems #meatcamp -8:47 PM Mar 25th, 2010


JulieMett 2 kids in hairdresser chairs, I’m lurking on #meatcamp tonite while I wait! Myths. -8:47 PM Mar 25th, 2010


carrieoliver @AdrianaV Vry easy 2 tell flavor differences by breed/diet/region via ground beef, pork, lamb. Did side by side w/ 2 from @nycUlla #meatcamp -8:47 PM Mar 25th, 2010


nel1jack I may have to try and get my hands on some mangledista pork#meatcamp -8:47 PM Mar 25th, 2010


AdrianaV How do I bust the myth that brisket always dry? 🙂 #meatcamp -8:47 PM Mar 25th, 2010


SteakPerfection but why? diff breed, grass…? RT @iTweetMeat…myth busted…RT @AdrianaV@CarrieOliver…NYS grassfed diff from WY grassfed #meatcamp -8:47 PM Mar 25th, 2010


iTweetMeat @foodieworld That is the stress being referred to (or at least it should be) #meatcamp -8:46 PM Mar 25th, 2010


fourgreenis @iTweetMeat What’s the white meat hullaballoo? #meatcamp(Hi everybody) -8:46 PM Mar 25th, 2010


nycUlla Yes, less earthy to me RT @AdrianaV@CarrieOliver I’ve noticed even ground– NYS grassfed diff from WY grassfed #meatcamp -8:45 PM Mar 25th, 2010


foodieworld What about stress that occurs right before butchering?#meatcamp -8:45 PM Mar 25th, 2010


ljndawson *swoons* RT @AdrianaV: So true RT @foodieworld: Pork fat RULES!!! #meatcamp -8:45 PM Mar 25th, 2010


iTweetMeat @StuartDonald And different farmer, butcher. #meatcamp -8:45 PM Mar 25th, 2010


iTweetMeat Another myth busted … beef tastes same. RT @AdrianaV:@CarrieOliver Ive noticed even ground– NYS grassfed diff from WY grassfed #meatcamp -8:44 PM Mar 25th, 2010


AdrianaV So true RT @foodieworld: Pork fat RULES!!! #meatcamp -8:44 PM Mar 25th, 2010


StuartDonald Different grass. RT @AdrianaV@CarrieOliver I’ve noticed even ground– NYS grassfed diff from WY grassfed #meatcamp -8:44 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat IMO some real hype #meatcamp -8:44 PM Mar 25th, 2010


iTweetMeat Another genuine lard hog … the Meishan!http://bit.ly/bG6AMA #meatcamp -8:44 PM Mar 25th, 2010


foodieworld Interesting on the stress factor. I always joke w friends that I want my meat 2 have a happy life b4 I get it! #meatcamp -8:44 PM Mar 25th, 2010


nycUlla Beef world so small! RT @iTweetMeat@carrieoliver Bet it was phenomenal. Met the Jersey’s butcher last Fri. #meatcamp -8:43 PM Mar 25th, 2010


Herbguy Stress=big enemy of fine meat RT @carrieoliver@foodieworldYes, stress can negatively influence texture & flavor #meatcamp -8:43 PM Mar 25th, 2010


AdrianaV @CarrieOliver I’ve noticed even ground– NYS grassfed diff from WY grassfed #meatcamp -8:43 PM Mar 25th, 2010


DivaQBBQ RT @Herbguy @cookerguy Check out this Mangalitsa pig cross section: full 5″ of fat> http://twitpic.com/1ax16m #meatcamp I want to #BBQ that -8:43 PM Mar 25th, 2010


iTweetMeat Talk about the Mangalitsa pig. Do you think soem of these lesser recognized breeds are genuinely better, or sound better?#meatcamp -8:42 PM Mar 25th, 2010


iTweetMeat @carrieoliver Bet it was phenomenal. Met the Jersey’s butcher last Fri. #meatcamp -8:42 PM Mar 25th, 2010


carrieoliver @foodieworld Yes, stress (natural source, inborn, man-made) can negatively influence texture & flavor. Literally chgs the meat.#meatcamp -8:41 PM Mar 25th, 2010


cookerguy I want a bite RT @Herbguy: RT @Herbguy: Check out this Mangalitsa pig cross section: full 5″ of fat> http://twitpic.com/1ax16m#meatcamp -8:41 PM Mar 25th, 2010


KyFarmersMatter @SteakPerfection re: cow, not necessarily. It can be wonderful just hv 2knw how long 2age& how 2cut 2maximize 4 taste~this1was yum #meatcamp -8:41 PM Mar 25th, 2010


foodieworld Pork fat RULES!!! RT @Herbguy Check out this Mangalitsa pig cross section: full 5″ of fat #meatcamp -8:41 PM Mar 25th, 2010


StuartDonald Dito RT @iTweetMeat@KyFarmersMatter Agree.#meatcamp -8:40 PM Mar 25th, 2010


carrieoliver @iTweetMeat Jersey steer (grass-fed, dry-aged, Catskills) vry diff’t from Holstein (grass-fed, dry-aged, Caves & Lakes Region, KY)#meatcamp -8:40 PM Mar 25th, 2010


Herbguy RT @Herbguy: Check out this Mangalitsa pig cross section: full 5″ of fat> http://twitpic.com/1ax16m #meatcamp -8:40 PM Mar 25th, 2010


iTweetMeat Yessir! RT @Pleasanthouse@Herbguy now thats a lard pig!#meatcamp -8:39 PM Mar 25th, 2010


iTweetMeat @KyFarmersMatter Agree. #meatcamp -8:39 PM Mar 25th, 2010


foodieworld less stress=better tasting meat? RT @carrieoliver Think that many ranchers would be happy to have 4yr cow in their lockers#meatcamp -8:39 PM Mar 25th, 2010


carrieoliver @foodieworld IMO key 2 great burger is cattle (cow, steer, bull) raised in low stress conditions & meat dry-aged before grinding#meatcamp -8:39 PM Mar 25th, 2010


foodieworld Thx 4 clarification. I try 2 learn & teach what i learn! RT@iTweetMeat old beef cows, along with trimmings from young beef cattle #meatcamp -8:37 PM Mar 25th, 2010


TheBellWitch #meatcamp -8:37 PM Mar 25th, 2010


ricbradbury @carrieoliver Think that many ranchers would be happy to have 4yr cow in their lockers- live on grass all its life low stress#meatcamp -8:37 PM Mar 25th, 2010


Pleasanthouse @Herbguy now that’s a lard pig! #meatcamp -8:36 PM Mar 25th, 2010


Herbguy RT @CarrieOliver@Herbguy Mangalista is more marbled. But main reason to raise is the 4-5 inches of monosaturated fatback.#meatcamp -8:36 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat Sry, was grinding again! re: enhanced IMO if u hv 2enhance it thn it wasnt that gr8 2start w/ 🙂 #meatcamp -8:36 PM Mar 25th, 2010


carrieoliver @iTweetMeat Was young Holstein cow meant 4 burger.@KyFarmersMatter noticed nice looking rib roll. Put ribeyes & burger in tasting #meatcamp -8:36 PM Mar 25th, 2010


Herbguy RT @iTweetMeat@Herbguy Not seeing the marbling, though 😦#meatcamp HERE> http://twitpic.com/1ax05phttp://twitpic.com/1ax0ad -8:35 PM Mar 25th, 2010


iTweetMeat @foodieworld And old beef cows, along with trimmings from young beef cattle. #meatcamp -8:35 PM Mar 25th, 2010


iTweetMeat True. RT @foodieworld: I think Ive always heard that most ground beef is made of old dairy cows. Myth then? #meatcamp -8:35 PM Mar 25th, 2010


foodieworld I think I’ve always heard that most ground beef is made of old dairy cows. Myth then? #meatcamp -8:34 PM Mar 25th, 2010


iTweetMeat @carrieoliver That’s an interesting flavor combo. Beef tamales parmigiano! #meatcamp -8:34 PM Mar 25th, 2010


iTweetMeat But you mentioned the fact that it was cow meat,@carrieoliver. Usually that’s almost all ground… b/c it’s “not good”#meatcamp -8:33 PM Mar 25th, 2010


carrieoliver @ricbradbury Have to say grassfed Holstein – 4 yr old cow, no less – was tasty & unique. Corn husk/parmesan flavors. #meatcamp -8:33 PM Mar 25th, 2010


foodieworld If people heeded correct portion sizes for meat, I don’t think fat would matter as much. #meatcamp -8:33 PM Mar 25th, 2010


iTweetMeat @ricbradbury Exactly! In the “big picture,” recognition as breeds hasn’t been around for all that long, either. #meatcamp -8:33 PM Mar 25th, 2010


AdrianaV @CarrieOliver Forgot to say hello! #meatcamp Yeah, a little fat makes life sweet. -8:32 PM Mar 25th, 2010


iTweetMeat @foodieworld Have had great lamb in UK! #meatcamp -8:32 PM Mar 25th, 2010


ricbradbury 1 Myth. Some Dairy breeds and meat breed have not been that separate for long-et. Shorthorn, Devon, Charolais, & Tarantaise#meatcamp -8:31 PM Mar 25th, 2010


iTweetMeat @SteakPerfection Yes, it contributed somewhat to tenderness. There are host of other factors that may have greater effect.#meatcamp -8:31 PM Mar 25th, 2010


iTweetMeat @SteakPerfection It does carry some flavor, fat soluble compounds have to transmitted somehow! #meatcamp -8:31 PM Mar 25th, 2010


foodieworld I told the Brits they do lamb better, but not BEEF! RT@iTweetMeat That right there might be a myth being propagated, too.#meatcamp -8:31 PM Mar 25th, 2010


iTweetMeat Ditto, on both accounts! RT @carrieoliver@AdrianaV Wish there were a way to debunk the low/no-fat myth. And thanks for joining#meatcamp -8:30 PM Mar 25th, 2010


SteakPerfection myth? marbling carries flavor – does not contribute (much) to tenderness? #meatcamp -8:30 PM Mar 25th, 2010


carrieoliver @AdrianaV Wish there were a way to debunk the low/no-fat myth. And thanks for joining #meatcamp -8:30 PM Mar 25th, 2010


iTweetMeat @StuartDonald True enough! I need to get a DNA test done, then! #meatcamp -8:30 PM Mar 25th, 2010


iTweetMeat @foodieworld That right there might be a myth being propagated, too. That US beef is somehow a bad eating experience?#meatcamp -8:29 PM Mar 25th, 2010


StuartDonald @iTweetMeat Exactly but most of the Americans eating that are Asian, Latin or foodies. Most European & African descent don’t.#meatcamp -8:29 PM Mar 25th, 2010


carrieoliver @Herbguy Is Mangalista more marbled, have more fat cover or both? Some cattle breeds have little fat cover b/c coat keeps em warm. #meatcamp -8:29 PM Mar 25th, 2010


foodieworld Lived in UK for 3yrs. US beef is better! RT @Richard_Gunner@Pleasanthouse ..US beef is generally better #meatcamp -8:28 PM Mar 25th, 2010


iTweetMeat Welcome, never late! RT @SteakPerfection: Joe here. Late from the office. #meatcamp -8:28 PM Mar 25th, 2010


Richard_Gunner @carrieoliver just looked them up -VVV similar to what we do – just in a different georaphic area #meatcamp -8:28 PM Mar 25th, 2010


iTweetMeat @carrieoliver Depends on the genetics of the animal, Carrie. There is as much diversity within as there is in among breeds.#meatcamp -8:28 PM Mar 25th, 2010


SteakPerfection Joe here. Late from the office. #meatcamp -8:28 PM Mar 25th, 2010


iTweetMeat @StuartDonald Dude, we are whimps! Duck is great! Nothing like some well prepared cephalapod! #meatcamp -8:27 PM Mar 25th, 2010


carrieoliver 1 myth: dairy breeds not good 4 grassfed programs. Included GF Jersey (thx @nyculla), Holstein (@kyfarmersmatter) in tasting. Yum. #meatcamp -8:27 PM Mar 25th, 2010


iTweetMeat @Herbguy Not seeing the marbling, though 😦 #meatcamp -8:27 PM Mar 25th, 2010


foodieworld I still think many city folk think lambs r too cute 2 eat. I live in the city, but also love the countryside too. #meatcamp -8:26 PM Mar 25th, 2010


Herbguy RT @KyFarmersMatter: One of my fav myths is pork should be lean #meatcamp <Incredible flavor from Mangalitsa>http://twitpic.com/1awy1m -8:26 PM Mar 25th, 2010


StuartDonald @ricbradbury That’s a good point but Americans eat very little duck, venison, cephalopods, geese, squirrels, etc. We’re wimps!#meatcamp -8:26 PM Mar 25th, 2010


iTweetMeat So, do you think we’re doing the same with chicken now (as was done w/ lamb) w/ all of the white meat hullaballoo? #meatcamp -8:25 PM Mar 25th, 2010


AdrianaV RT @carrieoliver@StuartDonald @tgnh I’d rather eat natural fat vs. low/no-fat food that converts to fat in my body. #meatcamp -8:25 PM Mar 25th, 2010


Richard_Gunner @Pleasanthouse although some do dismiss it as pumped up cornfed, hormone treated, antibiotic riddled etc etc #meatcamp -8:25 PM Mar 25th, 2010


iTweetMeat Have had some that’s OK, tho. RT @KyFarmersMatter:@iTweetMeat Yum “enhanced” w/proprietary blend…gimme, NOT#meatcamp -8:25 PM Mar 25th, 2010


iTweetMeat @ricbradbury I agree. First, ppl were told lamb is “baaad” and now people are just afraid of it #meatcamp -8:24 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat Yum “enhanced” w/proprietary blend…gimme, NOT #meatcamp -8:24 PM Mar 25th, 2010


Richard_Gunner @Pleasanthouse most ppl I know who visit think US beef is genraly better from a tenderness/juciness perspective #meatcamp -8:24 PM Mar 25th, 2010


KyFarmersMatter RT @CarrieOliver: Worth mentioning, n context of fat & beef,%marbling explains jus 5-30% of tenderness. Fun 2 discover othr 70-95% #meatcamp -8:23 PM Mar 25th, 2010


iTweetMeat @KyFarmersMatter Let’s replace that marbling and subsequent juiciness with water, salt and phosphate! #meatcamp -8:23 PM Mar 25th, 2010


carrieoliver @Richard_Gunner Black Angus (full blood I believe), pasture finished grass/open choice grain. Eaglehawk Farms. Delicious.#meatcamp -8:23 PM Mar 25th, 2010


ricbradbury @StuartDonald Think much is the dislike was past on from depression era generation who eat mutton instead of lamb in tough times #meatcamp -8:23 PM Mar 25th, 2010


iTweetMeat Hi Art! RT @Pleasanthouse: hello. art = chef.@richard_gunner : what are Aussies impression of American beef?#meatcamp -8:23 PM Mar 25th, 2010


iTweetMeat That’s one that @carrieolver contends with quite often, that marbling is the be all end all of meat quality #meatcamp -8:22 PM Mar 25th, 2010


foodieworld Prob had 1 bad experience w it. Or it is too cute to eat. RT@iTweetMeat: Why do you think that is? #meatcamp -8:22 PM Mar 25th, 2010


iTweetMeat @StuartDonald I had heard the story that it was b/c of WWII, when many troops were supplied w/ cull mutton… no rpt customers#meatcamp -8:21 PM Mar 25th, 2010


Pleasanthouse hello. art = chef. @richard_gunner : what are Aussie’s impression of American beef? #meatcamp -8:21 PM Mar 25th, 2010


Richard_Gunner @carrieoliver – what brand of porterhouse? #meatcamp -8:21 PM Mar 25th, 2010


carrieoliver It’s worth mentioning, in context of fat & beef, % marbling explains just 5-30% of tenderness. Fun 2 discover other 70-95%#meatcamp -8:21 PM Mar 25th, 2010


iTweetMeat Let’s replace fat w/ starches & gums. That went well! RT@tgnh@iTweetMeat yeah, that dark, sad, medievil period #meatcamp -8:21 PM Mar 25th, 2010


KyFarmersMatter One of my fav myths is that pork should be lean~Gimme a break. I want ’em trimmed but gimme some marbling ya knw! #meatcamp -8:21 PM Mar 25th, 2010


StuartDonald @iTweetMeat so many generations now have been eating only pig, cow & poultry that they assume something is wrong other meats #meatcamp -8:20 PM Mar 25th, 2010


iTweetMeat @foodieworld Why do you think that is? I have family that’s scared of it! (yet, I love the stuff). #meatcamp -8:20 PM Mar 25th, 2010


foodieworld YES! RT @StuartDonald@iTweetMeat because 95% of Americans are afraid to eat lamb so it’s a non-issue. #meatcamp -8:20 PM Mar 25th, 2010


iTweetMeat @carrieoliver By today’s mfg standards, w/ nearly all of it trimmed away… after all, lard does come from somewhere! #meatcamp -8:20 PM Mar 25th, 2010


tgnh @iTweetMeat yeah, that dark, sad, medievil period #meatcamp -8:20 PM Mar 25th, 2010


foodieworld I’m guessing no one talks about lamb much since many Americans wont eat it. 😦 #meatcamp -8:19 PM Mar 25th, 2010


carrieoliver @Richard_Gunner Ooooh, my husband brought back “porterhouse” (our strip loin) from AUS for artisan steak tastings in SF this week. #meatcamp -8:19 PM Mar 25th, 2010


tandmark RT @iTweetMeat There’s the idea that fat in meat is bad (not true), and that some meats have better fat than others #meatcamp -8:19 PM Mar 25th, 2010


iTweetMeat @Richard_Gunner Sometimes I think we get too jazzed about miracle fats when we eat lean meat as it is… #meatcamp -8:19 PM Mar 25th, 2010


iTweetMeat @Richard_Gunner Yes, it is! #meatcamp -8:19 PM Mar 25th, 2010


tandmark There’s a typically great crop of meat-related tweets being shared right now under #meatcamp hashtag. Starting topic — meat related myths. -8:19 PM Mar 25th, 2010


iTweetMeat @tgnh During the “no fat is a good idea” years? #meatcamp -8:19 PM Mar 25th, 2010


carrieoliver @iTweetMeat Are pigs/pork (the other red meat) lower in % fat as a species or just by today’s manufacturing standards. #meatcamp -8:18 PM Mar 25th, 2010


Richard_Gunner @iTweetMeat but lamb is also a great source of Omega 3 as good as some fish #meatcamp -8:18 PM Mar 25th, 2010


foodieworld depends on meat. Trying to find pig w/fat&skin on it! RT@iTweetMeat@foodieworld To what level has it been trimmed?#meatcamp -8:18 PM Mar 25th, 2010


KyFarmersMatter RT @iTweetMeat: Theres the idea that fat n meat is bad (not true),&also that som meats hv better fat thn others (i.e. chick vs bf)#meatcamp -8:18 PM Mar 25th, 2010


iTweetMeat @StuartDonald Why do you think that is, though? Maybe there was some sort of story associated with that fear? #meatcamp -8:18 PM Mar 25th, 2010


tgnh Meat around here trimmed to 1/8″..was a big deal in 90’s.#meatcamp -8:18 PM Mar 25th, 2010


iTweetMeat @foodieworld There’s another one I’ve heard. Someone has propagated the idea we are breeding animals w/o bones! #meatcamp -8:17 PM Mar 25th, 2010


StuartDonald @iTweetMeat because 95% of Americans are afraid to eat lamb so it’s a non-issue. #beef #meatcamp -8:17 PM Mar 25th, 2010


iTweetMeat @tgnh Among our more popular red meat species, sat. fat pork < beef < lamb. #meatcamp -8:17 PM Mar 25th, 2010


foodieworld I also prefer bone in cuts of meat too. #meatcamp -8:17 PM Mar 25th, 2010


iTweetMeat @foodieworld Woohoo! About how much fat is there do you think? To what level has it been trimmed? #meatcamp -8:17 PM Mar 25th, 2010


StuartDonald @CarrieOliver AMEN! #meatcamp -8:16 PM Mar 25th, 2010


tgnh Lamb…really? how much more relatively? #meatcamp -8:16 PM Mar 25th, 2010


StuartDonald @tgnh The best oil from a health stand point for cooking is coconut oil because of MCFA’s – miracle food. #meatcamp -8:16 PM Mar 25th, 2010


foodieworld Michele from KC here. I’m a foodie that wants fat to be on cuts of meat I buy. #meatcamp -8:16 PM Mar 25th, 2010


iTweetMeat Wonder why you don’t hear people talking about lamb being the red meat highest in saturated fat, stick it to #beef… #meatcamp -8:15 PM Mar 25th, 2010


carrieoliver @StuartDonald @tgnh I’d rather eat natural fat vs. low/no-fat food that converts to fat in my body. #meatcamp -8:15 PM Mar 25th, 2010


tgnh @StuartDonald yep #meatcamp -8:15 PM Mar 25th, 2010


iTweetMeat @tgnh The other day heard of someone trying to make sausages with very lean meat and olive oil. Uh, ok. #meatcamp -8:14 PM Mar 25th, 2010


tgnh bleh margerine! I’ve yet to try lard in cooking, heard lots bout mangalista? #meatcamp -8:14 PM Mar 25th, 2010


StuartDonald @tgnh by manufactured fats do you mean hydrogenized fats like shortening? AKA trans fat #meatcamp -8:14 PM Mar 25th, 2010


iTweetMeat @tgnh Super point. Yeah, that margarine idea worked out swell, eh? #meatcamp -8:13 PM Mar 25th, 2010


tgnh or from marketing…our manufactured fats are better for you…well, they thought so… #meatcamp -8:12 PM Mar 25th, 2010


iTweetMeat There’s the idea that fat in meat is bad (not true), and also that some meats have better fat than others (i.e. chicken vs. beef)#meatcamp -8:12 PM Mar 25th, 2010


iTweetMeat Just fine, sir. You? RT @ricbradbury: How is everyone doing tonight? #meatcamp -8:11 PM Mar 25th, 2010


iTweetMeat Watch ur fingers! RT @tgnh@kyfarmersmatter Grinding while tweeting…that might be a first? #meatcamp -8:11 PM Mar 25th, 2010


ricbradbury How is everyone doing tonight? #meatcamp -8:11 PM Mar 25th, 2010


iTweetMeat @tgnh S’times I think the “fat in meat = bad fat” misconception came from “all fat = bad fat.” Maybe sensationalized?#meatcamp -8:11 PM Mar 25th, 2010


KyFarmersMatter @iTweetMeat Baldies I think. I forget cuz when the hide comes off all look similar LOL ~Is custom…young steer #meatcamp -8:11 PM Mar 25th, 2010


tgnh @kyfarmersmatter Grinding while tweeting…that might be a first?#meatcamp -8:10 PM Mar 25th, 2010


iTweetMeat That’s a good’n! RT @tgnh: Im interested in the whole fat in meat=bad fat #meatcamp -8:10 PM Mar 25th, 2010


carrieoliver Plz forgive flurry of posts or join (Tweetchat or Twubs easiest way to follow). Any ?s about #meat? Let’s find answers.#meatcamp -8:10 PM Mar 25th, 2010


iTweetMeat Wow! RT @StuartDonald@iTweetMeat No contest, 7000 pounds made according to a local recipe over 50 years old. #meatcamp -8:10 PM Mar 25th, 2010


tgnh I’m interested in the whole ‘fat in meat=bad fat’ #meatcamp -8:10 PM Mar 25th, 2010


iTweetMeat Hey hey, @KyFarmersMatter. What kind of burger are you grinding tonight? #meatcamp -8:09 PM Mar 25th, 2010


StuartDonald @iTweetMeat No contest, 7000 pounds made according to a local recipe over 50 years old. #meatcamp -8:09 PM Mar 25th, 2010


KyFarmersMatter Amy~Cattle Farmer/USDA processing plant owner~Looking forward 2myths. Am n & out as I still hv burger2grind#meatcamp -8:09 PM Mar 25th, 2010


StuartDonald @iTweetMeat Something I’ve been wondering about & maybe y’all can answer it about Brahmas #meatcamp -8:09 PM Mar 25th, 2010


iTweetMeat @tgnh Hi Trish! What have you heard about meat that makes you go, hmmmm… #meatcamp -8:08 PM Mar 25th, 2010


iTweetMeat @StuartDonald Awesome, is it a competition, too?#meatcamp -8:07 PM Mar 25th, 2010


carrieoliver OK, time to start #meatcamp talking myths & truths w/ meat. Struggling w/ weak signal but @iTweetMeat is ready to go. Plz join! #meatcamp -8:07 PM Mar 25th, 2010


tgnh Hi All, trish here for myths in #meatcamp -8:07 PM Mar 25th, 2010


StuartDonald @iTweetMeat I don’t know that it’s a story but we have a German sausage festival this weekend. #meatcamp -8:06 PM Mar 25th, 2010


iTweetMeat The other week @CarrieOliver mentioned she had some fantastic Holstein cow (not heifer, steer) beef. How could that be?!#meatcamp -8:06 PM Mar 25th, 2010


iTweetMeat For those wishing to participate, try Tweetchat.com or Twubs.com to automatically enter the hashtag for #meatcamp -8:01 PM Mar 25th, 2010


iTweetMeat Well it’s “go time.” Tonight we’d like to hear your stories / tales about meat #meatcamp -8:01 PM Mar 25th, 2010


iTweetMeat @carrieoliver <– woman on a mission, dedicated to#meatcamp -7:58 PM Mar 25th, 2010


carrieoliver @iTweetMeat Pulled over to send quick note, I may a bit late but looking forward to #meatcamp. -7:58 PM Mar 25th, 2010


iTweetMeat Friends, Tweeters, Meat Eaters! Bring your “OMG r u serious” questions tonight at #meatcamp -7:57 PM Mar 25th, 2010


iTweetMeat 5 minutes … #meatcamp -7:56 PM Mar 25th, 2010

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