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Flavor of meat change? South Philly to NOW!

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Hope to get an idea of how many people feel our meat supply and its flavors have changed dramatically over the past few years and what you have done about it.

Being originally from South Phily and getting primo meats I now find myself not being able to eat beef, pork or chicken. It does not matter at all how it is cooked, the 'supermarket' meats taste the same, like sandpaper.

There is no more flavor, juiciness, complexities just simple straw flavor. I do know clearly having lived on a farm now for over 25 years that all the farmers say all the meats are being fed for fast growth and VERY cheap feed because prices of grain and feed have gone over the top in prices so animals are being fed garbage and shipped to market.

I guess I am wondering what if anything, you all have done about this and if anyone feels the same way I do. I hate thinking I am the only one who have noticed this change.

If you have any suggestions in where to buy meats also please let me know.

Thanks for taking the time to read my surprisingly long post.

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  1. In general, I agree. I grew up in North Jersey, and my mom got went to local butcher. When I lived in Philly, I'd usually head to South Philly butchers. I now live in Minnesota, and in general, supermarket meat is lacking in flavor, particularly pork.

    On the other hand, Minnesota does have an abundance of small farmers. Yearly, we split a pig with my father in law, which comes from a local farmer he knows. There is no comparison between the flavor and marbling of the local farm pork and the bland and ultra lean supermarket pork. We've bought beef from local farms, and that meat too, in general, is far superior to the mass-market beef in even the better supermarkets in the area.