Are you sure that wasn't an episode of "Better off Ted"? On Wed, Dec 2, 2009 at 8:24 AM, Jed Rothwell <[email protected]> wrote:
> Alexander Hollins wrote: > > Unless they artifically work the muscles, it will likely be similar to >> veal, softer, less gamey meat. IE, higher quality to most peoples' >> palates. >> > > I read somewhere that they do work the muscles, and if they do not it comes > out like mush rather than meat. > > I expect they will eventually learn how to make the stuff as soft or hard > as the customers demand, with a range of different varieties for pot roast > or filet mignon. > > - Jed > >
