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<blockquote data-quote="Brandonm22" data-source="post: 848376" data-attributes="member: 7645"><p>Yea I don't mean to oversimplify but if you are aging and it is not "wet aging" then it has to be "dry aging". Unless there is some specific USDA regulation (and the way US gov likes to write rules there very well could be) I don't see ANYthing wrong at all with marketing that as beef that has been "aged" or "dry aged". The consumer does not know the difference anyway and I don't know that I could really taste the difference between 14 day aged beef and 17 day aged beef anyway. If it is marketed with the tag "dry aged for 14 days" I THINK all the bases would be covered.</p></blockquote><p></p>
[QUOTE="Brandonm22, post: 848376, member: 7645"] Yea I don't mean to oversimplify but if you are aging and it is not "wet aging" then it has to be "dry aging". Unless there is some specific USDA regulation (and the way US gov likes to write rules there very well could be) I don't see ANYthing wrong at all with marketing that as beef that has been "aged" or "dry aged". The consumer does not know the difference anyway and I don't know that I could really taste the difference between 14 day aged beef and 17 day aged beef anyway. If it is marketed with the tag "dry aged for 14 days" I THINK all the bases would be covered. [/QUOTE]
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