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Dry aging question
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<blockquote data-quote="Aero" data-source="post: 469029" data-attributes="member: 2076"><p>well, that's in it's infancy, but i havent considered any of those slogans. if i use them, i will send you a royaly check. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>speaking of grass-fed, have you seen any research (independent) on consumer acceptance of alternate finishing in any large steak houses?</p><p></p><p>just remember that because people dont do it the way you do does not mean they are wrong; it means they do it differently (and usually for a reason).</p></blockquote><p></p>
[QUOTE="Aero, post: 469029, member: 2076"] well, that's in it's infancy, but i havent considered any of those slogans. if i use them, i will send you a royaly check. :D speaking of grass-fed, have you seen any research (independent) on consumer acceptance of alternate finishing in any large steak houses? just remember that because people dont do it the way you do does not mean they are wrong; it means they do it differently (and usually for a reason). [/QUOTE]
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