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Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Beef Study
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<blockquote data-quote="Oldtimer" data-source="post: 404799" data-attributes="member: 97"><p>Saskabush--Glad to see you've seen the light on M-COOL...</p><p></p><p>Oh I read it--Don't know why they had different age periods--maybe that is the normal for each country...If you notice the article indicates that this was in the bag "wet" aging- which Meat Standards Australia says can be done for up to 3 months...(see Below) Maybe the good professor could enlighten you to why each was aged as it was, since it has your panties in such a wad ;-) :lol: ....Eh</p><p></p><p>On the Australian grassfed, maybe you have to, to just be able to chew it ...On Leachmans interview the other day they talked of eating Brazilian beef (Nellore Zebu)- all killed when several years old...Even aged--they said that the only way it was edible to folks used to Northern beef was to cut it in wafer thin slices- which then made it chewable....</p><p></p><p></p><p></p><p>I know that different fed/finishing requires different aging....On my barley finished (which I presume the Canuck cattle would be) I prefer 14- 21 days (dry aging)- but I also raise them to a high level of finish....</p></blockquote><p></p>
[QUOTE="Oldtimer, post: 404799, member: 97"] Saskabush--Glad to see you've seen the light on M-COOL... Oh I read it--Don't know why they had different age periods--maybe that is the normal for each country...If you notice the article indicates that this was in the bag "wet" aging- which Meat Standards Australia says can be done for up to 3 months...(see Below) Maybe the good professor could enlighten you to why each was aged as it was, since it has your panties in such a wad ;-) :lol: ....Eh On the Australian grassfed, maybe you have to, to just be able to chew it ...On Leachmans interview the other day they talked of eating Brazilian beef (Nellore Zebu)- all killed when several years old...Even aged--they said that the only way it was edible to folks used to Northern beef was to cut it in wafer thin slices- which then made it chewable.... I know that different fed/finishing requires different aging....On my barley finished (which I presume the Canuck cattle would be) I prefer 14- 21 days (dry aging)- but I also raise them to a high level of finish.... [/QUOTE]
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