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Dry aging question
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<blockquote data-quote="Hippie Rancher" data-source="post: 464832" data-attributes="member: 4203"><p>I think we have been training the consumer to bland fatty meat for 50 or 60 years (not that I don't like a nice fatty rib eye too!) but the "flavor" we are marketing (and to be fair "they" buy), it is bland. Now the fatty is out of fashion so we need tender, lean, and bland.</p><p></p><p>Not disagreeing with you, just my opinion of why it is happening. Probably easier to get to that mystical "consistency of product" with standards tending to bland over real beef flavor. </p><p></p><p>Nothing wrong with rot. Pass me some of that cheese and booze!</p></blockquote><p></p>
[QUOTE="Hippie Rancher, post: 464832, member: 4203"] I think we have been training the consumer to bland fatty meat for 50 or 60 years (not that I don't like a nice fatty rib eye too!) but the "flavor" we are marketing (and to be fair "they" buy), it is bland. Now the fatty is out of fashion so we need tender, lean, and bland. Not disagreeing with you, just my opinion of why it is happening. Probably easier to get to that mystical "consistency of product" with standards tending to bland over real beef flavor. Nothing wrong with rot. Pass me some of that cheese and booze! [/QUOTE]
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