Meat has two major components: muscle fibers which contract and relax, and connective tissue, which basically support the muscle fibers. Muscle fibers usually shorten and stiffen right after slaughter and at the start of rigor mortis. This usually lasts for …
If you slaughter a seven-year-old bull, would the meat have a stronger taste because it was an old bull? I have experienced stronger taste in the meat of boars before and did not want to experience that with beef.
Meat from a bull carcass is lean without a lot of marbling. Because flavor from beef has a lot to do with marbling, then meat from an older bull will taste slightly different than meat from the younger beef animal …