The Omaha Meats have arrived and evaluation of the product will begin. I have tried to develop some criteria which we will apply to each sample and each producer. The criteria is as follows:
A. Objective Criteria
1. How the meat was packaged and whether it arrived fresh or frozen
2. Size of the piece of meat including measurements and weight
3. Price per item/ dollar per pound
4. Photos of meat in packaging, prior to cooking, during cook, after cook
5. All meats will be cooked on the Memphis Pro using the same pellets. Temperatures of the cook will be noted but will try for a medium rare on all
pieces. There will be no marinating of meats. Only salt and pepper will be used for seasoning
B. Subjective Criteria
1. Both Bentley and Kristin will taste test and offer opinions.
2. Tenderness will be graded on the following scale -- tough, slightly tough, slightly tender, tender, very tender
3. Taste will be graded on the following scale -- no discernable flavor, average flavor, good flavor, excellent flavor.
We understand our subjective criteria may not be the same as yours and so we may offer additional comments. We will also answer questions.
If anyone has any additional criteria or suggestion, please post here and I will consider whether it can be added.
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Topic: Evaluation of Commercially Purchased Meats -- Criteria (Read 342 times)