Even though postmortem aging has been widely accepted as the predominant technique for improving the tenderness and overall eating experience of beef, retailers are hesitant to age beef for extended time periods prior to placing it in the retail case because product “freshness” is reduced and a shorter display life may be realized.
Cargill Beef will begin labeling its branded, U.S.-made, fresh, ground beef products containing Finely Textured Beef, prior to the 2014 grilling season, with the declaration “Contains Finely Textured Beef.”
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