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<blockquote data-quote="Hooper" data-source="post: 4383026" data-attributes="member: 46111"><p>I have had Blue and Gold Sausage that smelled like Boar meat before. I never noticed the flavor being off, but definitely will smell up a kitchen like ammonia.</p><p>I have heard that some Europeans prefer Boar meat, maybe that is why they are Euro Peans.</p><p></p><p>Wheat pasture or Silage will definitely taint the taste of beef, takes about 60-90 days of Corn to take care of that.</p><p>If you go to a sale barn you can smell the difference in what the cattle have been eating believe it or not. Wheat Pasture cattle just smell like green crap.</p><p>Silage cattle will have a rotten beer smell, besides the other smells that always come with livestock.</p><p>Grass cattle will always have cleaner meat, just a little tough till you add Corn to them.</p><p>A grass fed calf still sucking on his momma is the best, a 600 pounder is ideal.</p></blockquote><p></p>
[QUOTE="Hooper, post: 4383026, member: 46111"] I have had Blue and Gold Sausage that smelled like Boar meat before. I never noticed the flavor being off, but definitely will smell up a kitchen like ammonia. I have heard that some Europeans prefer Boar meat, maybe that is why they are Euro Peans. Wheat pasture or Silage will definitely taint the taste of beef, takes about 60-90 days of Corn to take care of that. If you go to a sale barn you can smell the difference in what the cattle have been eating believe it or not. Wheat Pasture cattle just smell like green crap. Silage cattle will have a rotten beer smell, besides the other smells that always come with livestock. Grass cattle will always have cleaner meat, just a little tough till you add Corn to them. A grass fed calf still sucking on his momma is the best, a 600 pounder is ideal. [/QUOTE]
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