Shocking News About Meat

Not long ago, most of our fresh meat was handled by butchers in local supermarkets and meat shops. Beef was dry aged in coolers  for up to four weeks, which made it more tender and flavorful. Aging also allowed water to evaporate, intensifying the flavor and reducing the meat’s weight by up to 20 percent. But skilled butchers were expensive, and the dry aging process required lots of cooler space. So, dry aging is becoming a thing of the past, and that, as well as other cost-cutting aspects of industrial meat production, have brought about major changes in the way beef, pork and chicken are handled before reaching our kitchens.

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