Caribbean recipes 158My favorite is Red Snapper with a Caribbean or Yucatan style Sour Orange, Cumin and Chile sauce poured over...
I don't think so, if you're talking about the grades prime, choice, select, etc. That grading system is used primarily (if not exclusively?) on beef, and beef hasn't been "enhanced" in this way to date.The "enhancement" is applied to pork and poultry at this point.
Not that beef isn't "improved" in other ways. There's the recent controversy about carbon monoxide treatment of beef, which locks in the red color so it looks fresh even when it's long past time to toss it in the garbage.
One of the grossest meat "enhancements" I'm aware of is described in my 1970s vintage Joy of Cooking. I call it "tenderizing on the hoof":
Caribbean recipes 157Myrl Since you're in my area: Have you tried out "Barbacoa Breeze," just across from the Sunrise Mall? Here's what I wrote about them here a year and a half...
"Chemical tenderizing is a modern development. One controversial innovation of this type is beyond the control of the consumer. The live animal is given an injection of vegetable enzyme, the effects of which are carried throughout the body before butchering. Special aging and storing techniques must accompany this method. The enzyme is reactivated at 130 degrees adn reduces cooking time. Unfortunately all meat tissues -those which need it and those which do not- are affected by the enzyme injection. As a result, the tender portions may become flabby, and somewhat tasteless, and the meat generally has a jellied consistency which we find unpleasant."
I bet the PETA people would love that technique! ;-) I presume it isn't used anymore, but who knows.
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