FreeDuck wrote:Good for you. But I'd bet you wouldn't like it bloody and juicy if it was a week old.
Well, if you're talking aged beef, then no, it wouldn't be all that juicy anyway. That's a different flavor profile altogether.
Why would I want to buy week old meat?
How old do you think that meat in your grocer's fridge is?
Not very, unless I get it from my local butcher, who dry ages it a bit. Where I live the turnover on fresh product is so high that you're unlikely to find anything three days old, and then it will be marked down.
I have no problem with the halal method of slaughter, to each their own.
Also, the Best Kosher hot dogs are the tastiest I've ever had. Love those monsters.
We don't have those around here -- but I'll keep an eye out for them.
As to the week old meat, it's probably more desirable in places without access to refrigeration to have meat stay fresh longer.
