[4yearlurker]

I started cutting meat in 1975. There was no boxed,cry-o-vac beef back then. Everything was swinging,hanging. You had to be in shape to unload a beef truck. We would let a hind quarter hang for a month. Just let it hang all by itself in the back of the cooler with no wrappings at all. Don't even let it touch another quarter. It got black and moldy. You lost a lot more in the trim process but that was the best eating beef. A yield 3 or 4 with more outside fat (bark) on the quarter helped it age better. Meat cutters these days don't have a clue on how to bust down a hind with a 12 inch knife and a hand saw.

Venison also ages like beef.

[dmz]

Meat cutters these days don’t have a clue on how to bust down a hind with a 12 inch knife and a hand saw.
______

And meat cutters before that had to use their teeth and bare hands.

Technology has helped in a lot of different areas, I guess.

[snugs]

Real meat we have lost so much with our plastic wrapped square lump of meat that you can no longer distinquish what the origin animal was.

It is has almost got to the stage in Britain where people do not want to be reminded of the animal it came from and people shy from buying meat on the bone because it shows it is from an animal.

I think Disney has in some ways created this problem humanising animals.

I know someone who has to call fish chicken because her son will not eat fish after watching catching Nemo. He has yet to connect chicken with a cartoon character