Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Beef Study
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="3MR" data-source="post: 405207" data-attributes="member: 4180"><p>Im just guessing here, but I would bet a good steak, the length of aging would have to do with what a normal steak from the given area would be aged upon being available in the survey area.</p><p></p><p>Additionally, they were all wet aged. Wet and dry aging are significantly different. Specifically in the length of the aging process and spoilage.</p></blockquote><p></p>
[QUOTE="3MR, post: 405207, member: 4180"] Im just guessing here, but I would bet a good steak, the length of aging would have to do with what a normal steak from the given area would be aged upon being available in the survey area. Additionally, they were all wet aged. Wet and dry aging are significantly different. Specifically in the length of the aging process and spoilage. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Beef Study
Top