All Meat Is Aged

[Sully]

I read that all meat in the store is aged to make the cutting and butchering easy.

True?

[TylerDurden]

All high-quality meats are aged for 3, sometimes even 4 weeks. But I think they are all left in a chilled freezer-like environment, during that time. There's no way that they would allow meat to age to "high-meat" status.

[Sully]

So all meats are aged usually?

I would like to taste some right after the kill.

[avalon]

I believe you 

[Dan]

So all meats are aged usually?

I would like to taste some right after the kill.

I've had some that was fresher than others.  Never could tell unless it was meat that stayed hot way too long.


I might try it.  If I ever figure out how to make my own meat locker, I'd definitely try some longer-term aging.

Somethings I found on aging.  The second one almost seems useful
http://www.time.com/time/magazine/article/0,9171,1691115,00.html
http://members.tripod.com/~BayGourmet/primerib.html