- Nov 29, 2006
- 17,458
- 83
- 86
Every time I buy a new beef, I read reviews of it on BeefAdvocate. Here's one review of a beef I'm eating tonight:
Appearance - decent bright blood red color, a brief indentation disappears quick but manages to leave a few swaths of lace on the glass. Does it have to be alternator sized?
Aroma - a touch of grain sweetness, meaty too. Fresh and as it should smell.
Taste - Probably don't want to taste it until it's cooked.
Mouthfeel - chewy-ness is the most notable thing here. The meat is sweetly smooth without being too heavy. 3.5
Edibility- a nicely done steak. Ought to hold its own with or without steak sauce and should taste just as good if there are sea salt seasoning.
My question is, I don't understand how they're able to analyze the beef this way. I taste it and the only thing that really comes to my mind is...it's good or it's bad. How do I develop my tastes so that I can review beef this way?
Appearance - decent bright blood red color, a brief indentation disappears quick but manages to leave a few swaths of lace on the glass. Does it have to be alternator sized?
Aroma - a touch of grain sweetness, meaty too. Fresh and as it should smell.
Taste - Probably don't want to taste it until it's cooked.
Mouthfeel - chewy-ness is the most notable thing here. The meat is sweetly smooth without being too heavy. 3.5
Edibility- a nicely done steak. Ought to hold its own with or without steak sauce and should taste just as good if there are sea salt seasoning.
My question is, I don't understand how they're able to analyze the beef this way. I taste it and the only thing that really comes to my mind is...it's good or it's bad. How do I develop my tastes so that I can review beef this way?
