{"id":10111,"date":"2016-10-25T11:00:09","date_gmt":"2016-10-25T18:00:09","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=10111"},"modified":"2016-10-25T11:00:09","modified_gmt":"2016-10-25T18:00:09","slug":"chefs-experiment-with-older-meat","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/chefs-experiment-with-older-meat\/","title":{"rendered":"Chefs experiment with older meat"},"content":{"rendered":"\n<p>In the past sixty years or so, Americans have grown quite accustomed to consuming meat that is very young. Also prepared tender and rare, but recently there has been a spike in the want for aged meat and the butchering of older cows and chickens. There are many pluses to consuming older meats.<\/p>\n<p><a id=\"source\" href='http:\/\/nrn.com\/blog\/chefs-experiment-older-meat' target='_blank' rel=\"noopener\">Chefs experiment with older meat<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the past sixty years or so, Americans have grown quite accustomed to consuming meat that is very young. Also prepared tender and rare, but recently there has been a spike in the want for aged meat and the butchering of older cows and chickens. There are many pluses to consuming older meats. Chefs experiment [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8109,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10111"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=10111"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10111\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8109"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=10111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=10111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=10111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}