Re:Questions on meat

[Ron Pratt]

First of all Welcome from one Ronald to another! :laugh:

The key word in the meat you described is tenderloin and Thea does not recommend dry aging a tenderloin for any period of time due to it being tender already and having so little fat anyway.

As for the term internal cuts I think it is easier to explain if we back up a bit. Bacteria from improper handling typically is not inside the meat, but resides on the surface. Therefore if bacteria was present when the meat was cut open it is probable the meat has now become contaminated internally and the aging process could cause serious health issues. OTOH deboned meat such as rib eyes do not have internal cuts, but have merely been cut away from the bone.

Does this make sense?

Ron