Made with Love

'Kill to Chill" in 45mins

demien3k5

Senior Member
Joined
Mar 24, 2017
Messages
1,239
Fascinating Hmmmmmm


[video]https://www.theguardian.com/lifeandstyle/video/2013/may/10/inside-abattoir-carcass-burger-video[/video]
 
In this case, I found it fascinating that the food industry has the transition from 'field to table' down to a very exact science...live beast to juicy steak in under 45mins, soup to nuts, with very little wastage. Having worked in an abattoir killing pigs one summer as a teen, seems the processing aspects have dramatically improved in both efficiency and effectiveness over the years.
 
Its bad enough we have to eat some of the crap these corporations produce. I dont want to see how its done
 
If Filet Mignon and AAA Grade Platinum Sirloin is crap, I don't think I ever want to eat healthy again! :LMAO:
 
Keep in mind that beef must be aged before selling.

While it can be accomplished with modern method known as wet aging in less than a week.
The best beef is hung and dry aged from two weeks to 6 months.
Even longer for some of the best restaurants.
 
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I will not be eating meat today. I shouldn't have clicked on the video.
 
I should have let Tranny suffocate you with his pillow!

Another one I miss, TRANNY COME BACK!!!
 
I should have let SG stake you to the ant hill.

You did enough by having her sit on my with that big arse while eating the cakes and crap you made.

I should have let Robin drag you around Gotham by the batmobile by your legs, naked in the street.
 
You did enough by having her sit on my with that big arse while eating the cakes and crap you made.

I should have let Robin drag you around Gotham by the batmobile by your legs, naked in the street.

It was all I could do to keep Robin from posting the pics of you and Bob the Burro on the net.
 
Carry on without me.

giphy.webp
 
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