>Alex,
>
>We have a local eatery that lets their meat hang, get green (well, not quite but with a film <g>) and age. Well, at least they used to anyway. What most folks don't know is that a lot of meat is tenderized by microbes. All you need to do is kill the little buggers with heat. <g>
>
>I remember once where we raised a pig completely on corn. Had it butchered and when we put a piece of bacon in our bocas <g> it literally dissolved. Yum..
>
>Best,
>
>DD

Sounds like you might want to join my organization - P.E.T.A. People Eating Tasty Animals!< G >