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<blockquote data-quote="3waycross" data-source="post: 846428" data-attributes="member: 6713"><p>Justsimmental</p><p>I won't argue with your feeding program as I do not feel like I have the expertise, it may in fact be VERY SOUND. However you make some statements regarding BEEF that are not necessarily factual. </p><p></p><p>The commercial beef business uses wet-aging of beef, which hopefully you will NOT be using, as all they are striving for is Choice YG 2 (for a grain fed animal). They want the leanest carcass they can get, so they don't have to trim BF. Straight Hf and Straight An tend to pack on the external fat, as well as Hf x An to the tune of YG 3-4.</p><p><strong>They use this process NOT because they are striving for a YG2 carcass but because it stops shrink in the aging process. What they WANT is a upper 2/3's choice product and the only way they can get that with any consistancy is with YG 3-4 carcasses. You are correct in your assumption that it works better for leaner primal cuts than what you call dry age.</strong></p><p></p><p>Dry-aging is the traditional way of aging beef carcasses, so you really want a bit more external fat as it serves as an insulator to the beef carcass allowing you to take the aging process past 14 days into day 17 or even 21. The longer you can hang that carcass the more tender it will become and you will need this advantage as a grass-fed beef producer. I've seen some ppl take this a little too far, so I prefer 17 days.</p><p></p><p><strong>What you call "dry aging" in not true dry aging it is simply hanging a carcass for a couple of weeks and hoping for the best. I won't go into another long winded explanation of true dry age as I have already done it here many times. I will say however that 17 days will only sufficiently tenderize the most tender cuts of the animal at best. The generally accepted Minimum for aging of steak/primals is 21 days for ribeyes and it goes up from there. I have restuarant clients who Wet Age striploins for 40 days and top butts for up to 60 days. </strong></p><p></p><p> :2cents:</p></blockquote><p></p>
[QUOTE="3waycross, post: 846428, member: 6713"] Justsimmental I won't argue with your feeding program as I do not feel like I have the expertise, it may in fact be VERY SOUND. However you make some statements regarding BEEF that are not necessarily factual. The commercial beef business uses wet-aging of beef, which hopefully you will NOT be using, as all they are striving for is Choice YG 2 (for a grain fed animal). They want the leanest carcass they can get, so they don’t have to trim BF. Straight Hf and Straight An tend to pack on the external fat, as well as Hf x An to the tune of YG 3-4. [b]They use this process NOT because they are striving for a YG2 carcass but because it stops shrink in the aging process. What they WANT is a upper 2/3's choice product and the only way they can get that with any consistancy is with YG 3-4 carcasses. You are correct in your assumption that it works better for leaner primal cuts than what you call dry age.[/b] Dry-aging is the traditional way of aging beef carcasses, so you really want a bit more external fat as it serves as an insulator to the beef carcass allowing you to take the aging process past 14 days into day 17 or even 21. The longer you can hang that carcass the more tender it will become and you will need this advantage as a grass-fed beef producer. I've seen some ppl take this a little too far, so I prefer 17 days. [b]What you call "dry aging" in not true dry aging it is simply hanging a carcass for a couple of weeks and hoping for the best. I won't go into another long winded explanation of true dry age as I have already done it here many times. I will say however that 17 days will only sufficiently tenderize the most tender cuts of the animal at best. The generally accepted Minimum for aging of steak/primals is 21 days for ribeyes and it goes up from there. I have restuarant clients who Wet Age striploins for 40 days and top butts for up to 60 days. [/b] :2cents: [/QUOTE]
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