bward
Well-known member
The REAL reason beef tasted better back then was because the packers hung the beef for a week before shipping to the local grocery store where it hung even further before being cut up and wrapped. I remember seeing beef hanging in the back room that was glassed in at the meat department of the grocery store, when I was young. Those days are long gone.
Packers have since captured the value added aspect of cutting, and the carcass is often cut and wrapped, and shipped within a day of slaughter. Some cuts are sealed in vacumm packs with the misnomer that they are 'wet aged' during shipping. Slime aged is a more appropriate description.
Packers have since captured the value added aspect of cutting, and the carcass is often cut and wrapped, and shipped within a day of slaughter. Some cuts are sealed in vacumm packs with the misnomer that they are 'wet aged' during shipping. Slime aged is a more appropriate description.
