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Coffee Shop
I have a weird question.....
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<blockquote data-quote="jehosofat" data-source="post: 1558051" data-attributes="member: 30788"><p>The fat around the beef slows the aging process based on how much fat there is, one without much fat ages quickly. Too long aging on low fat beef will dry the meat out, and cause it to lose flavor.</p></blockquote><p></p><p>Makes total sense. I had never had it mentioned to me in all the years we've been having calves processed but then again we've never taken in a thin one to be processed.</p><p>[/quote]</p><p></p><p>The butcher I use really knows what he's doing, I let him determine how long to let em hang. He has it down to the day. As soon as he removes the hide, he puts a tag on it with the cut up date on it.</p><p>[/QUOTE]</p>
[QUOTE="jehosofat, post: 1558051, member: 30788"] The fat around the beef slows the aging process based on how much fat there is, one without much fat ages quickly. Too long aging on low fat beef will dry the meat out, and cause it to lose flavor. [/quote] Makes total sense. I had never had it mentioned to me in all the years we've been having calves processed but then again we've never taken in a thin one to be processed. [/quote] The butcher I use really knows what he's doing, I let him determine how long to let em hang. He has it down to the day. As soon as he removes the hide, he puts a tag on it with the cut up date on it. [/QUOTE]
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I have a weird question.....
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