Posted 1/12/2021 09:54 (#8744716 - in reply to #8743233) Subject: aged meat
Know a person that worked for Excel that said the reason they don't age beef is because of the cost. Cost a lot to hang meat that long and keep it in refridgerated storage.
What this person did, who knew the industry, was buy beef off the discount rack at the grocery store. If it was starting to turn a little dark that was fine. As long as it had not been frozen. Then she would throw it in her fridge for another week or two. Says if it starts looking a little funky on the outside just scrape it off. Or if you don't get around to using it right away just freeze it as it stops the aging.
We buy meat off the discount rack regularly. But it ususlly doesn't last long enough to age much in the fridge. :-) The meat that is turning dark is nothing wrong with it. It is just starting to age.