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Ann & Weldon Warren: A Stroke to a Rancher, Grass-fed v. Grain-fed Beef, & Red Meat Myths | MMP #194

The Meat Mafia Podcast

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The Effects of Wet Aging on Steaks

When you dry age an animal, our intent is to dehydrate that carcass by six to seven percent of its body weight. And then we wet age it, but we don't lose any more weight from that because it's all in a vacuum-silled bag. The USDA allowed the big beef industry lobbied that they could rehydrate. They basically made the argument because we're losing moisture from the animal, shouldn't we be able to put it back into the animal so they can hook up the beef vascular system and inject municipal tap water,. roughly eight percent is added to the beef. So if you're paying $6 for a pound of ground, you're paying about 15 percent

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