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February 9, 2007, Newsletter Issue #36: Aged Beef Techniques
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Tip of the Week
In decades past, meat was aged by drying. Today, aged beef is achieved through the process of vacuum packing. This process is more advantageous than dry hanging, as the meat is “wet aged” in the bag and it does not lose any of its weight. This method also protects the meat from pathogens that could occur during the hang drying process. Wet aging is also more cost effective which means you get more meat for your money. When searching for aged beef via the Internet, each dealer should list their aging practices. Look for a meat dealer that uses “wet aging” and you can be assured of tender, quality meat at an economical price.
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