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<blockquote data-quote="skcatlman" data-source="post: 404818" data-attributes="member: 5562"><p>OT the reason for the different aging is simple if everything was the same the US beef couldn't win a US consumer preference test. The trial had to be fixed so US beef would be chosen. :lol: Is that how little confidence americans have in the product that this trial had to be fixed.</p><p> As for my choice in undergarments you may like wearing wemen's undergarments that is your choice, i'm not judging you but i only wear men's undergarments.</p><p> As for the edibility of brazillian nelore beef. It is all in the method of preparation. It is easy to cut down other countries beef when nobody is there to dispute what you are saying. Besides has Leachman never heard of braizing. It was developed to make use of very tough cuts of meat to make them easy to consume. The indeginous north americans first did this with old bull bison that they couldn't make pemmican out of. So if it works for old tough bison bulls with no fat it certainly should work with beef. </p><p> OT why would you feed barley i though you would want to finish on corn. Once past 14 days of dry aging the taste, texture and biochemistry of the carcass changes like the fat begins rancidify. Not to mention that bacterial growth will alter the taste. Read the article you posted after 14 days the spoilage becomes a factor. 14 days should be the max but 21 will do for old cows or bulls you want steaks out of but remember that there is going to be spoiled meat. Personally I only butch young stock (under 18 months) for personal consumption which doesn't need more than 10 days of aging at the most. I guess if one is used to eating top quality beef you don't need to dry age it 21 days.</p></blockquote><p></p>
[QUOTE="skcatlman, post: 404818, member: 5562"] OT the reason for the different aging is simple if everything was the same the US beef couldn't win a US consumer preference test. The trial had to be fixed so US beef would be chosen. :lol: Is that how little confidence americans have in the product that this trial had to be fixed. As for my choice in undergarments you may like wearing wemen's undergarments that is your choice, i'm not judging you but i only wear men's undergarments. As for the edibility of brazillian nelore beef. It is all in the method of preparation. It is easy to cut down other countries beef when nobody is there to dispute what you are saying. Besides has Leachman never heard of braizing. It was developed to make use of very tough cuts of meat to make them easy to consume. The indeginous north americans first did this with old bull bison that they couldn't make pemmican out of. So if it works for old tough bison bulls with no fat it certainly should work with beef. OT why would you feed barley i though you would want to finish on corn. Once past 14 days of dry aging the taste, texture and biochemistry of the carcass changes like the fat begins rancidify. Not to mention that bacterial growth will alter the taste. Read the article you posted after 14 days the spoilage becomes a factor. 14 days should be the max but 21 will do for old cows or bulls you want steaks out of but remember that there is going to be spoiled meat. Personally I only butch young stock (under 18 months) for personal consumption which doesn't need more than 10 days of aging at the most. I guess if one is used to eating top quality beef you don't need to dry age it 21 days. [/QUOTE]
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