05 January 2011

Yesterday's (very heavy) steers will hang like this for about 12 days before the beef is sold. This is a form of "dry aging" of a whole carcass, typical of small slaughterhouses but certainly not the norm in large slaughterhouses. There, carcasses are typically broken down into sub-primals and "wet aged" (in a vacuum package). Some retailers have minimum aging periods for these products, while others rely solely on time passed in the distribution system.

 

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