My meat has gone mouldy, what happened?
Our testing confirms that even after 10 weeks of Dry Aging, not one piece of our own meat got mouldy.
If it happens it could be because of: there has not been enough respect given during the slaughter (high airflow, temperature, bacterial contamination …) hygiene guidelines not followed. As a rule, you can remove the mouldy area.
Category:
Meat and the right aging period
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