AgTalk Home
AgTalk Home
Search Forums | Classifieds (1) | Skins | Language
You are logged in as a guest. ( logon | register )

Aging meat
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
John Burns
Posted 5/17/2020 10:33 (#8262248 - in reply to #8261787)
Subject: RE: Aging meat

Pittsburg, Kansas

Believe it or not, there are a few people that aged meat causes them digestive problems. Not a common problem but does happen. I think some sort of allergy to the bugs that do the aging from what I read. I don't really know much about it, just what I read.

For people that like aged meat, had a person who worked for a major meat processor tell me she always bought her meat off the discount rack at the grocery store. Let it sit in the fridge another week or two. If you want the aging to stop just freeze it. She said the only reason they did not age beef commercially is because of the cost of refrigerated space to do it. As long as it has not been frozen, any fresh cut of beef can be aged in the refrigerator. Cuts only, not hamburger because it could have pathogens mixed within the meat, not just on the outside. Better to freeze hamburger if not cooked by the use by date.

We bought the discount meat a lot before Covid. Now hardly can find it.


Edited by John Burns 5/17/2020 10:35
Top of the page Bottom of the page

Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete all cookies set by this site)