This may be one of the few we will all agree.

I grew up on a working farm, spent many fall days and weekends in the slaughtering house with my dad, uncles and cousins.

We all raised our own beef, pork, chickens and turkeys and come fall, we would help each other get them from the fields to the freezer if you know what I mean.

And yes, you can tell which meats have been "glued" by sight, feel, and taste.