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Beginners Board
Dry aging question
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<blockquote data-quote="SPRINGER FARMS MURRAY GRE" data-source="post: 468410" data-attributes="member: 95"><p>It is my understanding, someone may correct me if I am wrong, the plant must be USDA inspected if you sell meat to the public.It does not have to be for your own use. I would be interested in recommendations by 3way for "finishing" a beef to be sold by the halves to individuals that are used to getting their beef at "kroger" and what kind of butcher to look for,questions to ask,etc., for people to get beef they are used to.If someone buys a 1/2 beef it would be quite an expense to try "something new" as far as beef taste is concerned.</p></blockquote><p></p>
[QUOTE="SPRINGER FARMS MURRAY GRE, post: 468410, member: 95"] It is my understanding, someone may correct me if I am wrong, the plant must be USDA inspected if you sell meat to the public.It does not have to be for your own use. I would be interested in recommendations by 3way for "finishing" a beef to be sold by the halves to individuals that are used to getting their beef at "kroger" and what kind of butcher to look for,questions to ask,etc., for people to get beef they are used to.If someone buys a 1/2 beef it would be quite an expense to try "something new" as far as beef taste is concerned. [/QUOTE]
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