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<blockquote data-quote="HiredHand" data-source="post: 1347795" data-attributes="member: 2469"><p>On ageing Ive heard 3 day/100lbs and you don't want to freeze the meat while it's ageing. If I remember correctly there is a natural bacterial process that goes on in that tissue that helps with tenderizing. Once the meat is frozen, that natural tenderizing process stops.</p><p></p><p>I know many people worry about "gamey" flavors but maybe I wonder if that applies more to animals that aren't killed in agricultural areas.</p></blockquote><p></p>
[QUOTE="HiredHand, post: 1347795, member: 2469"] On ageing Ive heard 3 day/100lbs and you don't want to freeze the meat while it's ageing. If I remember correctly there is a natural bacterial process that goes on in that tissue that helps with tenderizing. Once the meat is frozen, that natural tenderizing process stops. I know many people worry about "gamey" flavors but maybe I wonder if that applies more to animals that aren't killed in agricultural areas. [/QUOTE]
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