Aged/High Meat

[Ioanna]

Can someone explain the difference? .... one is with oxygen, one without? thanks!!

[raw]

i never tasted high meat before, but  you can get your answers by reading "High-Meat-Recipe Preparation For More Advanced RAFers" this. thanks.

[invisible]

you can dry age meat, and you can age meat with moisture. High meat is just aged meat, that been aged a long time. Most age it in a jar with moisture for more bacteria, and air it once a day for oxygen.

[Ioanna]

so, aging meat, say uncovered in refrigerator is just a very slow way toward high meat?

thanks! 

[raw]

so, aging meat, say uncovered in refrigerator is just a very slow way toward high meat?

thanks! 

that's the way i always eat my meat. it doesn't have stink as the high meat. usually my meat stays 2 to 3 weeks.

[Ioanna]

2-3 weeks?... does that make it dry/tough?

[TylerDurden]

Sometimes accidents happen and the meat gets dried out. Aged meat when dried simply doesn't have the beneficial effect that its wet counterpart has on us.

[raw]

2-3 weeks?... does that make it dry/tough?

to prevent the dryness cover them sometimes. i just use my commonsense here. the other day i found my yellow beef feet was getting very dry too fast. i cover it and let this to get air when i take them from jar. still i'm looking for the answers of the benefits of consuming high meats. if everyone participates and states the benefit of every individuals, that 'd be a great thing to do.