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Every Thing Else Board
Throwing yourself under the bus
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<blockquote data-quote="Howdyjabo" data-source="post: 1066799" data-attributes="member: 391"><p>The same thing goes on with hogs and chickens. The major difference is in the processing for all three. Although completely free ranged chickens are a totally different beast than commercial chickens.</p><p>Its not in the raising that there is a quality difference-- but most freezer beef is dry aged and hung for 1-3 wks. that is what makes it so much better. And have less moisture.</p><p>Store bought beef is not dry aged while hanging. And they are allowed to add back liquid(too much liquid to get a good brown crust going),</p><p>Also there is an advantage of having the hamburger coming from only one animal(cuts down on mixing in contaminates), Also the area is cleaned between animals cutting down on cross spreading.</p><p>Smaller processor care for their product more, their reputation depends on it. Also its harder to loose track for whats going on in a smaller system.</p><p></p><p>Does that mean that commercial beef is bad-- NO</p><p>Is freezer beef better-- YES</p><p></p><p>Can the whole system go to dry aging beef? Actually with the cut down on processing there is extra capacity and a need to make more money, so that may start happening more commercially. The high end carcasses are already being at least hung and aged, with some being dry aged. Doing that slows down the flow, but for prime carcasses they can make back the extra costs.</p></blockquote><p></p>
[QUOTE="Howdyjabo, post: 1066799, member: 391"] The same thing goes on with hogs and chickens. The major difference is in the processing for all three. Although completely free ranged chickens are a totally different beast than commercial chickens. Its not in the raising that there is a quality difference-- but most freezer beef is dry aged and hung for 1-3 wks. that is what makes it so much better. And have less moisture. Store bought beef is not dry aged while hanging. And they are allowed to add back liquid(too much liquid to get a good brown crust going), Also there is an advantage of having the hamburger coming from only one animal(cuts down on mixing in contaminates), Also the area is cleaned between animals cutting down on cross spreading. Smaller processor care for their product more, their reputation depends on it. Also its harder to loose track for whats going on in a smaller system. Does that mean that commercial beef is bad-- NO Is freezer beef better-- YES Can the whole system go to dry aging beef? Actually with the cut down on processing there is extra capacity and a need to make more money, so that may start happening more commercially. The high end carcasses are already being at least hung and aged, with some being dry aged. Doing that slows down the flow, but for prime carcasses they can make back the extra costs. [/QUOTE]
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