PJSiebenpfeiffer
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User ID: 469
PJSiebenpfeiffer
2yr ago
29 c/kwh working price plus some flat fees. yay.
PJSiebenpfeiffer
2yr ago
Good question, difficult answers. I’m assuming you’re in the US, because everyone on the internet is. This makes my number one tip more difficult: Find a butcher that still slaughters their own animals. If you generally like the quality of their meat, buy it. When in doubt, ask them.
More generally, buying things with a clear name definition can help. Parma, Black Forrest, etc. are protected and while that doesn’t guarantee everything, it might help.
Most generally, use your noggin. Ham, both dried and cooked (aka Prosciutto vs. Honey Glazed or whatever, should be from whole animal. I’m not going to get into what is healthier, but the difference between that and Bologna-style deli meat or any form of salami should be apparent in taste and texture. If it is mandatory, look at the label.
In general, meat that is not bought raw is probably quite a ways towards that processed label of yours. The one exception is air cured things, but even there, salts or lyes are often used to help in preserving. If you put some raw meat on a hook for 6 months, you’re probably not going to want to eat it.
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