Ellie:
> > But I noticed
> > after chewing each piece for a couple of minutes that most of it--I spit
> > out some--got very tender. So it seems the live enzymes are working in
> > the mouth to digest it even before it gets to the stomach.

JL
> Not sure. When you chew cooked food, it becomes tender too. In any case, aging meat spares chewing >time, since the chemical reactions are  already at an advanced stage.
> Yes, I am trying to age the Beefalo. Do you think it can be aged after it
>has been frozen. The supplier said yes, but some enzymes can be lost in
>freezing. Since cooked food has lost it's lysosoaml enzymes, it might be
>some other reason that it gets more tender, maybe just that it is
>physically broken down into smaller bits.

About those AGE's., Judy posted an article from the Picower people about
how toxic they are, especially to diabetics. They cause the vascular
complications by gluing together proteins in the vessels. I'm glad I'm
eating RAF.

My best, Ellie