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<blockquote data-quote="3waycross" data-source="post: 846517" data-attributes="member: 6713"><p>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. (not wanting to argue about this --this is just a false statement) </p><p></p><p>Justsimmental</p><p>The next time you call me a liar you need to KNOW what you are talking about.</p><p></p><p>The following is a link to the Texas A&M report on TRUE dry aging. If you will take the time to download it you will see NO hanging carcasses in the pictures.</p><p>What you refer to as "DRY AGE" simply hanging a whole or split carcass in a cooler under "DRY" conditions and watching the whole thing shrink up to 2% per day. In reality DRY AGING occurs under carefull controlled conditions which include humidity, temperature and bacterial controls.</p><p><span style="color: #FF0000"><span style="font-size: 18px"><strong>For what it's worth one of us has walked through a high volume dry age room and seen this process in operation, and has sold beef in every possible configuration for 30 years...........and I am pretty sure it isn't you.</strong></span></span></p><p><a href="http://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf" target="_blank">http://www.beefresearch.org/CMDocs/Beef ... 20Beef.pdf</a></p><p></p><p>This is what true dry aging looks like</p><p><img src="http://ranchers.net/photopost/data/500/thumbnail3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>NOT THIS</p><p><img src="http://ranchers.net/photopost/data/500/thumbnailCAYKELX5.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="3waycross, post: 846517, member: 6713"] 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. (not wanting to argue about this --this is just a false statement) Justsimmental The next time you call me a liar you need to KNOW what you are talking about. The following is a link to the Texas A&M report on TRUE dry aging. If you will take the time to download it you will see NO hanging carcasses in the pictures. What you refer to as "DRY AGE" simply hanging a whole or split carcass in a cooler under "DRY" conditions and watching the whole thing shrink up to 2% per day. In reality DRY AGING occurs under carefull controlled conditions which include humidity, temperature and bacterial controls. [color=#FF0000][size=5][b]For what it's worth one of us has walked through a high volume dry age room and seen this process in operation, and has sold beef in every possible configuration for 30 years...........and I am pretty sure it isn't you.[/b][/size][/color] [url=http://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf]http://www.beefresearch.org/CMDocs/Beef ... 20Beef.pdf[/url] This is what true dry aging looks like [img]http://ranchers.net/photopost/data/500/thumbnail3.jpg[/img] NOT THIS [img]http://ranchers.net/photopost/data/500/thumbnailCAYKELX5.jpg[/img] [/QUOTE]
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