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Subject ageing/hanging of meat
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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?
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