dry aged/wet aged meat

[Guest guest]

Hi all,

I'm not sure if this has been covered before, but I was talking to Ken

Lindner yesterday (of the Bison Lindners) and I told him that ever

since eating bison--their bison in particular--I'd developed something

of an aversion to beef--it just tastes kinda...skanky...to me anymore.

He said it may be because of the aging. He says most beef is " wet

aged " , meaning, wrapped in plastic for the duration somehow, so that

no weight is lost, and it *may* result in that yicky taste sensation,

whereas the Lindners dry age and lose weight on the meat.

Learning something new everyday...

B.