Savory influences

摘要

As any wine connoisseur will attest, the factors influencing the taste and drinking enjoyment of a sought-after cabernet or chardonnay are many, including the type of grapes to the region the grapes are grown to the age of the wine. Similarly, the flavor of beef is the culmination of many factors. Top chefs, food scientists and processing equipment engineers are all able to wield considerable influence in manipulating the flavor of beef, each in their respective stages of food production and preparation. In many cases, however, all of the technology, classical training and ingredient innovations cannot begin to trump the flavor attributes that are established in beef long before it reaches the plate or retail shelf.