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garden police gone wild?
"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 |
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