Thread: Shouldn’t cut up an animal before rigor mortis is complete

Following on from the field butchering thread here is an interesting podcast with meat scientist Dr. Chris Calkins discussing; why you shouldn’t cut into an animal before rigor mortis is complete; along with debunking meat myths; how stress affects the flavour of meat; myoglobin and haemoglobin.

https://www.themeateater.com/listen/...227-red-cutter