Larry Clinton At Frankfort, (Central) Indiana
Nah shouldn't hurt, when my wife and I were married 'bout 42 years ago the local grocery stores sold "Dark steaks" that had turned a little brown from setting in the cooler for 1/2 price or less. I always felt these were the best steaks. Most of the old time beef was hung for at least 4 to 6 weeks at about 38 - 40 degree F to tenderize before cutting. Today the grain fed is only hung a week or so. Still makes a better steak. My wife thought the dark steaks were spoiled so wouldn't eat any for several months. I guess she was seeing if I stayed alive. Finally she ate one - after that I had to share. Don't know why but they quit selling the Dark steaks, I would buy everyone I found.