There is a new trend going on that may shock a lot of people. It seems really strange but I actually really enjoyed it when I tried it. This is the trend of pre-death meats, and it is delicious.
I have a friend that raises chickens and pigs. We will call him Bob because he doesn't want his name disclosed in this blog. He also would not allow me to photograph, so I have used a stock photo for this blog. I assured him that I would allow him to read this before I publish it. He wants to remain anonymous to avoid backlash from organizations such as p.e.t.a.
Bob has his own slaughterhouse and his brother has a meat market. Most of his meats are sold at his brothers meat market but not all of them. He obviously consumes his own meat and sells to friends and family.
About once a year Bob has huge parties. At these parties he has a hog roast where the hogs are cooked over an open fire after they are slaughtered. Several other times throughout the year he has smaller cookouts. At most of these he serves different types of pork, chicken, and beef. The beef comes from his brothers cattle farm.
About a month ago he invited me to his house to try his new method for preparing chicken wings. He explained to me that when an animal is slaughtered different hormones, chemicals, and other things that I can not pronounce flood the muscles while they're dying as well as after death.
These different chemicals have strange effects on the muscles. They cause the muscles to stiffen, get tougher, and other weird stuff. He told me that he has a new method of slaughtering them that makes the meat more tender and juicy. He explained all this over dinner while I was eating the most amazing chicken wings that I have ever tried. I wasn't sure what it was about them but they were just different.
After dinner he explained to me his new method of slaughtering his chickens for the wings. The wings were removed while the chicken was still alive. They were then instantly prepared. This stops the chemicals from entering the wings that normally would while they are being slaughtered.
After he explained all this, I was still unsure that this could have any effect at all on the actual meat. We had discussions about this in the weeks that passed and he finally invited me over to give me proof. I was allowed to witness how this was done and compare them to the other wings.
When I arrived at his house. he had six chickens that he had just slaughtered. The other six were still alive and in a cage. He removed the wings from the six slaughtered chickens. He then placed them on a metal tray for preparation.
What came next was somewhat shocking. If you are easily grossed out or offended , you may want to stop reading here. The process that I am about to explain is a little graphic.
He then proceeded to remove the wings from the live chickens. As he would remove the wings from these chickens he threw the chickens into a large crate while they were still alive. These chickens would be slaughtered later. This almost sickened me. I nearly left but my curiosity had the best of me. I stuck around to watch him prepare the wings as the chickens screamed and probably tried to flap their wings.
He had the oil already preheated and ready to go once the chicken wings were ready for frying. The oil was in one huge fryer and he used two separate baskets. One for the pre death chicken wings, and the other for the traditionally slaughtered. The wings were prepared exactly the same. They were cooked in the same oil for the same amount of time. Everything was exact except the slaughtering process.
When he removed the wings from the oil and put them on the serving dish, I could see an obvious difference in appearance between the two wings. Before they were cooked I had not noticed a difference. Now there was an obvious difference in appearance.
When you would pick up a chicken wing from the pre-death wings, the joints were flexible and they moved easily. Straightening out as if they were limp. The traditional chicken wings looked more traditional. They would keep their shape. Maybe a slight movement but they would spring back into position.
The traditional chicken wings tasted wonderful as well but there was a HUGE difference between the wings. Juices would flow out of the pre-death Wings when I bit into them while it did not in the traditional. The meat was more tender. It fell off of the bone rather than somewhat sticking to it. A few of the bones actually slid out of the meat as it would go limp while I was trying to pick them up.
In conclusion, there is a definite difference. I'm not sure I will ever enjoy another chicken wing like I enjoyed these wings. They cannot be topped. I will miss those juices draining down my face. Every other chicken wing will pale in comparison to these.
He told me that he may try this with other meats such as pork and steak. Not sure how this could be done but I I'm 100% sure that I do not want to witness it. I will definitely try the meat but I will not witness the process again. I will also never forget this process. The images will always remain stuck in my head but that will not stop me from eating the meat. It was absolutely amazing.
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