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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 464835" data-attributes="member: 6713"><p>Never said anything about fat, in fact the trend in foodservice and lately in retail is toward more marbling, not less. How else do you explain the popularity of CAB,1855,Sterling Silver, and other premimum beef programs which are all based on marbling as the first criteria. FAT tastes great period. However marbling and aging are two different and not similar issues relative to what the customer wants. </p><p></p><p>Most of us over 50 were raised in a world of more intense flavors than our children but I believe, we have never been more food savy as a nation, than we are right now. Eat what you want at home but know it is probably not what the market wants. </p><p></p><p>Trying to market something other than what america wants to eat sounds like another argument played out on this forum AD Nauseum regarding what the market wants to buy right now.</p></blockquote><p></p>
[QUOTE="3waycross, post: 464835, member: 6713"] Never said anything about fat, in fact the trend in foodservice and lately in retail is toward more marbling, not less. How else do you explain the popularity of CAB,1855,Sterling Silver, and other premimum beef programs which are all based on marbling as the first criteria. FAT tastes great period. However marbling and aging are two different and not similar issues relative to what the customer wants. Most of us over 50 were raised in a world of more intense flavors than our children but I believe, we have never been more food savy as a nation, than we are right now. Eat what you want at home but know it is probably not what the market wants. Trying to market something other than what america wants to eat sounds like another argument played out on this forum AD Nauseum regarding what the market wants to buy right now. [/QUOTE]
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