And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
They aged my cow 13 days and it has been perfect. Some of the best beef I have ever had. Grass fed and grain finished for 6 weeks. It was supposed to be 4 weeks but processor was backed up
14 days or less: Not much change in flavor or tenderness. 14 to 28 days: Noticeable increase in tenderness, especially towards the higher end of this range. 28 to 45 days: Distinct notes of blue or cheddar cheese emerge, and the meat becomes more intensely flavored. 45 to 60 days: Extremely intense flavors develop, with some finding it too strong.
That's the 'other room' at the crematorium.
ReplyDeleteThis week I saw an ad for dog meat.
"Delicious dog meat.
From our kennels to your freezer."
I don't mind a good aged piece of beef, 12 to 15 days are enough, after that they get a little too beefy for me.
ReplyDeleteThey aged my cow 13 days and it has been perfect. Some of the best beef I have ever had. Grass fed and grain finished for 6 weeks. It was supposed to be 4 weeks but processor was backed up
DeleteBack in the day, aged meat would have the outside rotten (often maggot infested) portion cut away.
ReplyDeleteMorgue
ReplyDeleteOh my gawd, the Ribeyes.
ReplyDeleteI wonder what it smells like in there.
ReplyDelete14 days or less: Not much change in flavor or tenderness.
ReplyDelete14 to 28 days: Noticeable increase in tenderness, especially towards the higher end of this range.
28 to 45 days: Distinct notes of blue or cheddar cheese emerge, and the meat becomes more intensely flavored.
45 to 60 days: Extremely intense flavors develop, with some finding it too strong.