How long does it take for meat to go from slaughterhouse to the Market?
If you were to try and eat for example, a Rib Eye steak directly from the slaughterhouse, it would taste NOTHING like the meat that you get at a fine restaurant. ALL meat is aged, for a minimum of 2 weeks, then sent to be cut into manageable pieces.......
There are some steakhouses that "dry age" their meat (beef, in this case) for up to 2 months, and that meat is VERY expensive, as there is a lot of waste product cut off.......
Beneficial bacteria actually consumes and tenderizes the meat while aging....So, "fresh" meat is a relative term.....Happy Holidays!!!
What are two passages in Slaughterhouse Five that are key to the novel as a whole?
I could help you, but I won't just give you the answer. I'll HELP you, but that means you have to start by telling me what YOU think the answer to the question is and then I'll comment and help you refine it. We'll start with what YOU figured out and we'll build on that.
I won't just do your homework for you because you are too lazy to do it yourself, but I will help if you put in some modicum of effort yourself.
what is the difference between a slaughterhouse and a butcher?
i have the idea of what you are looking for, I think! I think a humane slaughterhouse is where they kill the animals, such as cows, hogs, etc. I think a butcher is like someone who works in a grocery store kinda like Kroger that cuts the animals up into steaks, roasts, pigs ft that is pickled, etc.