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A comment on Excess protein enabled dog domestication during severe Ice Age winters. Parent comment

Re:Excess protein enabled dog domestication during severe Ic... by jdmichal on Friday January 08, 2021 @04:36PM (#25690826)
In addition to what others have mentioned, a $200 steak is probably -- hopefully?! -- dry-aged. Something like 1/3 of the weight is evaporated away during dry-aging, so that 16oz steak was originally 24oz. There's also loss to trimming, which is required due to both a desiccated crust and fungal and mold growth on the surface. And it is typically a high-grade beef to start with. And it's time intensive.

https://en.wikipedia.org/wiki/Beef_aging#Dry-aged_beef

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Re:Excess protein enabled dog domestication during severe Ic... by war1025 on Friday January 08, 2021 @04:49PM (#25690972)
I know they aged the carcass for two weeks on my beef before they broke it down into cuts. I think the "dry aged" stuff is generally aged even further than that, right?

I think I read somewhere that mass-market beef is generally not left to hang after slaughter, is that correct?

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