Grilling & Recipes: Butchering
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Butchering really makes no difference either. The butchering done in meat plants is about as efficient as it gets. What will make a difference is the amount of time and the way it is aged. Beef, goat, and chicken are usually aged and pork is not. The old way to age is to dry age (like you see with beef hanging the movie Rocky), but most meat sold these days is wet aged by vacuum sealing the meat in it's own juices. Dry aging is more costly and results in a more distinctive flavor. Both are effective if done properly, and have different effects on various cuts and grades of meats. The aging process relies on natural enzymes to break down and tenderize the meat and its effectiveness can be changed by temperature, time, the cut, and processed used.
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