Re: Shrinkage. Restaurant-sized steaks.

[Scott Mark]

OK – I don’t disagree with either of you — BUT:

Usually when I get beef (steak roast, etc. non-ground beef) from the store there’s a label that indicates I’ve got 2-3 days to use it.

We in this group tend to age beef for 2-3 WEEKS. So, is the 2-3 day labeling about safety, or about “freshlike” flavor?

Is it even valid? Or is it just another marketing shout?

Being patient is _difficult_. When I open my aging fridge, my nose tells me that I must be aging butter. It’s incorrect, but not inaccurate. I can’t wait, I can’t wait, I can’t wait…