No matter how tough the meat may be, it's going to be tender if you slice it thin enough.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
I eat fish and love bacon. Plus, I don't mind if soups are made with chicken or beef stock, I just don't like eating big pieces of meat.
I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.
Good-quality protein is very hard to come by in prison. Tuna is good, but tuna doesn't have texture. Mackerel is meaty.
The big mistake people make is eating their grilled beef hot. I prefer room temperature or cool. When the meat rests and starts to get cool, all of that fat goes back into the muscles and becomes much more tender.
There are a zillion variables to a hamburger. What part of the animal went into it. What coarseness. What temperature.
