On Tue, 21 Oct 1997, Jean-Louis Tu wrote:

> I guess it depends. I think it's on average 1 to 2 weeks (at cold temperature).
> That's enough if you eat your meat cooked (or rare), but usually I find that
> meat becomes edible at the "sell by" date + 2 or 3 days.

The beef that I come across in the stores that is on or over the "sell by"
date is usually turned grayish and has - what seems to me - a rancid,
put-offish odor. I cooked some once, and it tasted awful to me.

Is this what you mean by "aged" meat? If so, it must be an aquired
taste...

I supose if I grew up eating it all the time I might feel otherwise - like
that tribe in South America that eats meat that's been rotting in the
jungle for a week or more.

Just what should aged beef taste like???