"Bill Oliver" wrote in message
...
In article ,
K. Reece wrote:

"Bill Oliver" wrote in message
...
In article FztCa.45945$hd6.9249@fed1read05,
wrote:
They might have been in the past but beef is not aged by commercial
processors anymore. It costs too much money in shrinkage. The beef
hangs
in the "hot box" for all of 48 hours max before it's cut, packaged and
shipped. After it's package it doesn't hang around all that long before
it's shipped either. There's a lot of it that goes "direct ship" too.
There's a lot of it that is cut and packaged and on a truck in less than
48
hours from the time it walks in the door.

My DH works in a beef packing plant.

Kathy



No kidding. I always heard that beef was aged for 21 days.

billo

If you've ever wondered why beef isn't as good as it used to be that's why.
Shrinkage costs money on something that's sold by weight and when beef is
hung to age it loses moisture and weighs less.

If you want good aged beef go find a place that processes deer for hunters.
They'll also sell beef and pork.

Kathy