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<blockquote data-quote="gst" data-source="post: 191179" data-attributes="member: 373">Yep gone are the days of trucks hauling swinging carcasses to butcher shops in grocery stores. Most beef now is shipped non frozen as boxed beef after it is broken down at the packing plant. It is cut and processed further by the meat cutters at the chain stores meat dept. however they need to meet specials they run and consumer demands.&nbsp; The aging process actually happens in the wrap in the box and is considered a &quot;wet&quot; age. We have taken ribs and aged them in a plug in cooler for up to 45 days in the sealed wrapping they come in and have had excellent results. I can remember when my Grandpa used to make &quot;dried&quot; deer. After it was salted and seasoned for several days, it hung in a shed that was sealed up good or in the basement if the weather was too cold to dry. I can remember as a little kid him slicing off thin slivers and eating them with Nokelost cheese.</blockquote>

[QUOTE="gst, post: 191179, member: 373"] Yep gone are the days of trucks hauling swinging carcasses to butcher shops in grocery stores. Most beef now is shipped non frozen as boxed beef after it is broken down at the packing plant. It is cut and processed further by the meat cutters at the chain stores meat dept. however they need to meet specials they run and consumer demands. The aging process actually happens in the wrap in the box and is considered a "wet" age. We have taken ribs and aged them in a plug in cooler for up to 45 days in the sealed wrapping they come in and have had excellent results. I can remember when my Grandpa used to make "dried" deer. After it was salted and seasoned for several days, it hung in a shed that was sealed up good or in the basement if the weather was too cold to dry. I can remember as a little kid him slicing off thin slivers and eating them with Nokelost cheese. [/QUOTE]

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