[Sca-cooks] Spices and Cooking (oop)

[Elizabeth A Heckert]

On Thu, 26 Jul 2001 09:23:13 -0500 "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:

>The "wet aged" process is the most common in the U.S. today.
>
>Bear

    Thank you so much for explaining how meat is aged.  I was hoping it
would come into the discussion.  How long does it usually take for the
meat, once packaged, to get to the retailer?

    Elizabeth

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