Which Cut Is Older? (It’s a Trick Question)
February 23rd, 2006 | Published in Food & drink
“If some of the meat in supermarkets is looking rosier than it used to, the reason is that a growing number of markets are selling it in airtight packages treated with a touch of carbon monoxide to help the product stay red for weeks.” (NYT story that requires registration, try bugmenot.com.)


