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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 469015" data-attributes="member: 6713"><p>Of course I also sell poultry, how could I work for the largest foodservice company in the world and only sell beef. That BEEF flavor you are talking about here does not sell to more than a couple percent of the population if that. So, why would anyone try to produce it on any kind of large scale. My competitor who I quoted earlier told me he used to age some shortloins that way, for a long time, and ended up eating it all himself because even his own family didn't like a flavor profile that was that BEEFY.</p><p></p><p>Another thought here is this, as I stated earlier what I consider dry age, and what has been called dry age here are not the same thing. Home dry age and or small processor dry age are in fact whole or split carcass hanging age with very little consideration given to atmospheric conditions other than is it cold enough not to ROT before we cut it up. </p><p></p><p>What I am calling dry age is broken into primal cuts and aged under strictly controlled conditions for heat , humidity, and with the use of bacteriostatic lights. for the restuarant trade and not for home consumption. </p><p></p><p>Aero; I read a lot of info here and try to respect the knowledge of people that know more than I do about the production end of the cattle business. One thing I don't do is call people names because I don't agree with them. So if callling me a "poultry salesman " makes you feel better, have at it, but if you are going to take me on regarding what happens to it after it becomes MEAT, bring your lunch.</p></blockquote><p></p>
[QUOTE="3waycross, post: 469015, member: 6713"] Of course I also sell poultry, how could I work for the largest foodservice company in the world and only sell beef. That BEEF flavor you are talking about here does not sell to more than a couple percent of the population if that. So, why would anyone try to produce it on any kind of large scale. My competitor who I quoted earlier told me he used to age some shortloins that way, for a long time, and ended up eating it all himself because even his own family didn't like a flavor profile that was that BEEFY. Another thought here is this, as I stated earlier what I consider dry age, and what has been called dry age here are not the same thing. Home dry age and or small processor dry age are in fact whole or split carcass hanging age with very little consideration given to atmospheric conditions other than is it cold enough not to ROT before we cut it up. What I am calling dry age is broken into primal cuts and aged under strictly controlled conditions for heat , humidity, and with the use of bacteriostatic lights. for the restuarant trade and not for home consumption. Aero; I read a lot of info here and try to respect the knowledge of people that know more than I do about the production end of the cattle business. One thing I don't do is call people names because I don't agree with them. So if callling me a "poultry salesman " makes you feel better, have at it, but if you are going to take me on regarding what happens to it after it becomes MEAT, bring your lunch. [/QUOTE]
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