• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

Ranchers.net

What I am trying to say, is the packers don't really age the beef like they used to. Today they kill it and a day or 2 later it is on the truck and a day or 2 later it is on the shelves. I know that really hurts the flavor of the meat. It should be aged for at least 2 weeks to get the best flavor. So would we sell more if they actually age it like it is suppose to be. To me the answer is an obvious yes. If it tastes better they will sell more and maybe even at a higher $. In the long run I think we would be better off aging it at least a little. When I was out of steaks last fall I went and bought a 15 lbs Rib Eye Roast that was vac packed and aged it myself, and it really helped it.
Top