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TENDERNESS TRUMPS FRESHNESS AS LONG AS THE BEEF IS SAFE TO EAT!

On one hand you packer blamers bench that the packers and retailers no longer age beef. When they use science based technology to enhance the color of meat with CO2 through CRYOVAC aging, you scream foul. Typical of your hypocritical arguments. What a bunch of fools. Unbelievable!

YOU PACKER BLAMERS TELL ME HOW YOU CAN MAINTAIN BEEF COLOR THROUGH THE AGING PROCESS WITHOUT ENHANCEMENT????

Let's hear it...............

I suppose feeding vitamin E for 90 days prior to slaughter to maintain the bright red color of beef THROUGH THE CRYOVAC AGING PROCESS is also a sham, farce, and complete deceit???

Here you hypocrites can justify duping Japanese consumers by THE PERCEPTION OF BSE SAFE BEEF with BSE tests that will not even reveal BSE prions in cattle under 24 months of age and you have a problem with maintaining the color of meat THROUGH CRYOVAC AGING??????

Where's the consistancy in your arguments????

You packer blamers are so bent on blaming the packing and retail industry for anything that you can't even reason.

What I suggest is that you blamers market unaged beef in the NON source ID'd commodity beef industry while the progressives sell branded aged beef in cryovac with technology to maintain the red color of meat.

In the old days the ranchers used to carve the mold off an aged carcass before cooking it and you packer blamers are bitching about color enhancement THROUGH A CRYOVAC AGING PROCESS.

HAHAHAHA! I can't believe it, I absolutely can't believe it.

If you open a package of cyrovac beef and you don't smell a slight bit of decomposition and see a noticeable change in color if the color has not been enhanced, YOU DIDN'T LET IT AGE LONG ENOUGH.

Know why Applebee's beef is so tender??? BECAUSE WHEN THEY OPEN THE DAMN PACKAGE, IT HAS A DISTINCT AGED ODOR TO IT.

You packer blamers are such fools!

Oh BTW Tommy, how much of a contribution is it to simply reprint an article that supports a packer blaming bias??? All that shows is that you can't think for yourself.

IS ANYONE GETTING SICK FROM COLOR ENHANCED BEEF?????
DOES AGED BEEF TASTE BETTER THAN NON AGED BEEF????

You go ahead and sell fresh beef Mike and Sandbag, I'll age mine in cryovac and enhance the color through that aging process and we'll see who has the most repeat customers.

~SH~

<blockquote data-quote="Anonymous" data-source="post: 83808">TENDERNESS TRUMPS FRESHNESS AS LONG AS THE BEEF IS SAFE TO EAT!On one hand you packer blamers bench that the packers and retailers no longer age beef.&nbsp; When they use science based technology to enhance the color of meat with CO2 through CRYOVAC aging, you scream foul.&nbsp; Typical of your hypocritical arguments.&nbsp; What a bunch of fools.&nbsp; Unbelievable!YOU PACKER BLAMERS TELL ME HOW YOU CAN MAINTAIN BEEF COLOR THROUGH THE AGING PROCESS WITHOUT ENHANCEMENT????Let&#039;s hear it...............I suppose feeding vitamin E for 90 days prior to slaughter to maintain the bright red color of beef THROUGH THE CRYOVAC AGING PROCESS is also a sham, farce, and complete deceit???Here you hypocrites can justify duping Japanese consumers by THE PERCEPTION OF BSE SAFE BEEF with BSE tests that will not even reveal BSE prions in cattle under 24 months of age and you have a problem with maintaining the color of meat THROUGH CRYOVAC AGING??????Where&#039;s the consistancy in your arguments????You packer blamers are so bent on blaming the packing and retail industry for anything that you can&#039;t even reason.What I suggest is that you blamers market unaged beef in the NON source ID&#039;d commodity beef industry while the progressives sell branded aged beef in cryovac with technology to maintain the red color of meat.In the old days the ranchers used to carve the mold off an aged carcass before cooking it and you packer blamers are bitching about color enhancement THROUGH A CRYOVAC AGING PROCESS.&nbsp; HAHAHAHA!&nbsp; I can&#039;t believe it, I absolutely can&#039;t believe it.If you open a package of cyrovac beef and you don&#039;t smell a slight bit of decomposition and see a noticeable change in color if the color has not been enhanced, YOU DIDN&#039;T LET IT AGE LONG ENOUGH.Know why Applebee&#039;s beef is so tender???&nbsp; BECAUSE WHEN THEY OPEN THE DAMN PACKAGE, IT HAS A DISTINCT AGED ODOR TO IT.You packer blamers are such fools!Oh BTW Tommy, how much of a contribution is it to simply reprint an article that supports a packer blaming bias???&nbsp; All that shows is that you can&#039;t think for yourself.IS ANYONE GETTING SICK FROM COLOR ENHANCED BEEF?????DOES AGED BEEF TASTE BETTER THAN NON AGED BEEF????You go ahead and sell fresh beef Mike and Sandbag, I&#039;ll age mine in cryovac and enhance the color through that aging process and we&#039;ll see who has the most repeat customers.~SH~</blockquote>

[QUOTE="Anonymous, post: 83808"] [b]TENDERNESS TRUMPS FRESHNESS AS LONG AS THE BEEF IS SAFE TO EAT![/b] On one hand you packer blamers bench that the packers and retailers no longer age beef. When they use science based technology to enhance the color of meat with CO2 through CRYOVAC aging, you scream foul. Typical of your hypocritical arguments. What a bunch of fools. Unbelievable! YOU PACKER BLAMERS TELL ME HOW YOU CAN MAINTAIN BEEF COLOR THROUGH THE AGING PROCESS WITHOUT ENHANCEMENT???? Let's hear it............... I suppose feeding vitamin E for 90 days prior to slaughter to maintain the bright red color of beef THROUGH THE CRYOVAC AGING PROCESS is also a sham, farce, and complete deceit??? Here you hypocrites can justify duping Japanese consumers by THE PERCEPTION OF BSE SAFE BEEF with BSE tests that will not even reveal BSE prions in cattle under 24 months of age and you have a problem with maintaining the color of meat THROUGH CRYOVAC AGING?????? Where's the consistancy in your arguments???? You packer blamers are so bent on blaming the packing and retail industry for anything that you can't even reason. What I suggest is that you blamers market unaged beef in the NON source ID'd commodity beef industry while the progressives sell branded aged beef in cryovac with technology to maintain the red color of meat. In the old days the ranchers used to carve the mold off an aged carcass before cooking it and you packer blamers are bitching about color enhancement THROUGH A CRYOVAC AGING PROCESS. HAHAHAHA! I can't believe it, I absolutely can't believe it. If you open a package of cyrovac beef and you don't smell a slight bit of decomposition and see a noticeable change in color if the color has not been enhanced, YOU DIDN'T LET IT AGE LONG ENOUGH. Know why Applebee's beef is so tender??? BECAUSE WHEN THEY OPEN THE DAMN PACKAGE, IT HAS A DISTINCT AGED ODOR TO IT. You packer blamers are such fools! Oh BTW Tommy, how much of a contribution is it to simply reprint an article that supports a packer blaming bias??? All that shows is that you can't think for yourself. IS ANYONE GETTING SICK FROM COLOR ENHANCED BEEF????? DOES AGED BEEF TASTE BETTER THAN NON AGED BEEF???? You go ahead and sell fresh beef Mike and Sandbag, I'll age mine in cryovac and enhance the color through that aging process and we'll see who has the most repeat customers. ~SH~ [/QUOTE]

Verification: What animal is usually the product of a ranch?