Thanks, Bill. I had heard that the best beef is aged, but I didn't know how long. I'd also heard that the moldy parts had to be trimmed off, but I didn't know how much of the beef, fat or meat, they were talking about. I'm wondering where I could find a butcher that would sell aged beef like that. Jan G. ----Original Message Follows---- From: Wild bill <farnorth-ak@gci.net> Reply-To: BLACKSHEEP-CHAT-L@rootsweb.com To: BLACKSHEEP-CHAT-L@rootsweb.com Subject: Re: [BSChat] FRESH HOME GROWN BEEF Date: Mon, 13 May 2002 00:21:48 -0500 Ava Fischer wrote: > > My first husband and I had a butcher shop, he was a meat cutter and I was a > wrapper. We would order by the half beef (hanging). You can tell this was > a long time ago, beef doesn't come by the half beef anymore just packaged > just packaged, easier to break down and cheaper for the store. We had one > customer that would order a half beef aged for 10 days. It was the best > beef, so tender. Haven't had beef like that in a long time. > > Whitewolf I had a customer who would order a hind quarter and have me age it for 30 days. I would have to trim mold off of it before processing it. One thing about beef it spoils from the out side in. So by triming off the bad the rest is good. And with choice or prime beef you can have up to a good inch of cover fat, so nothing is really lost in the process of aging, that you wouldn't loose any how. He once gave me a steak from it, and it was like butter, you could cut it with a fork. -- Wild Bill, North Pole, Alaska Life is what happens to you while you're making other plans. ==== BLACKSHEEP-CHAT Mailing List ==== Unsubscribe from the list: Mailto:Blacksheep-Chat-L-request@rootsweb.com?subject=unsubscribe&body=unsubscribe ============================== To join Ancestry.com and access our 1.2 billion online genealogy records, go to: http://www.ancestry.com/rd/redir.asp?targetid=571&sourceid=1237 _________________________________________________________________ Send and receive Hotmail on your mobile device: http://mobile.msn.com

"J. Garland" wrote: > > Thanks, Bill. I had heard that the best beef is aged, but I didn't know how > long. I'd also heard that the moldy parts had to be trimmed off, but I > didn't know how much of the beef, fat or meat, they were talking about. I'm > wondering where I could find a butcher that would sell aged beef like that. > > Jan G. > I think most stores are usng boxed beef. Where the carcass has been broken down nto loins, rounds, chucks and etc. and them vacumned packaged. Now boxed beef was just getting a start when I was still a meat cutter, 28 years ago, man I must be getting kinda long toothed. <GRIN> but I think it dooes age in the vac pack you could ask your local meat cutter. I suppose if you could find an old fashion meat market like a mom & pop one, they might have beef quarteers, or maybe a locker plant that slaughters for farmers. -- Wild Bill, North Pole, Alaska Life is what happens to you while you're making other plans.