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Paul Massell

apparently now the big thing is "gas packing"

Veteran Member
889 posts
Joined: Dec 31, 1969


Posted to Thread #29988 at 4:56 pm on Nov 29, 2017

It used to be dry aging or wet aging. Some steak houses pride themselves on how they age their beef inhouse. Generally I think dry aging is considered superior but I believe it is Ruths Chris chain that says their wet aging method is superior.

Anyway in 2004 the FDA approved a process to preserve meat using a combination of gases including carbon monoxide (think car exhaust). I read somewhere that over 70% of all of the meat in the U.S. is now gas packed and pretty much all of it from supermarkets other than those that are specifically avoiding it or selling at a premium like Whole Foods. Gas packing is cheaper and also makes the meat look fresh longer even when it isn't actually fresh.

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