Louise Anderson wrote:
> "High Meat" is a term for meat that has been aged for weeks or even
> months and is rich with bacteria- or probiotics.
<snip>
> I don't have many references, and they are not at hand, but I will
> dig them up if this is of interest to you.
Yes, I'm interested in more info on this, if and when you get a chance
- thanks!
--
Deanna