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September 21, 2007, Newsletter Issue #67: Leave the Aging to the Professionals
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Tip of the Week
It is not advised that you try to make your own aged meat. There is a vast difference between aged beef and old meat. Beef aging is a delicate process that simply cannot be done in a refrigerator. Air temperatures, humidity and air flow are all crucial to aging beef. If you try to age your own beef, the chances are great that you will only end up with meat that is full of bacteria and a large hospital bill!
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