Godlike Productions - Discussion Forum
Users Online Now: 1,255 (Who's On?)Visitors Today: 44,018
Pageviews Today: 130,029Threads Today: 81Posts Today: 1,359
01:57 AM

Back to Forum
Back to Forum
Back to Thread
Back to Thread
Subject ageing/hanging of meat
User Name
Font color:  Font:

In accordance with industry accepted best practices we ask that users limit their copy / paste of copyrighted material to the relevant portions of the article you wish to discuss and no more than 50% of the source material, provide a link back to the original article and provide your original comments / criticism in your post with the article.
Original Message Just had a lamb roast that some Peruvian friends gave to me
and it was delicious and I feel like wholesome it was recently butchered with no ageing/hanging it just got me to thinking why it tasted so much better than other meats I eat?

I wonder if the practice of aging meat for tenderness
is adversly affecting the taste and wholesomeness of meat?
Pictures (click to insert)
 | Next Page >>