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<p>[QUOTE=&quot;cwtokenman, post: 2356695, member: 2100&quot;]I will still pass on the fuzzy green meat. The desirable molds used to dry-age meat, often of the genus Thamnidium, appear to be mostly white in color, and even that mold is trimmed off when the meat is prepared for cooking. Eating meat that costs $100 per inch will empty my wallet long before my appetite is satisfied. Thanks for the comment, never hurts to learn something new.[/QUOTE]</p><p><br /></p>

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