Diane Veeneman wrote:

> Have you checked your meat suppliers to learn how long they may
> have already aged the meat you buy?  I'm not familiar with
> most larger processors' habits, but smaller meat lockers in
> our area always age their meat prior to cutting it up for sale.

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.


Best wishes,

Jean-Louis
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