The rewrite today is for The Menu. The deep dive is about infections associated with eating dry aged meat.Movie suggestion form: https://tinyurl.com/8pa8sveyReferences used in this episodeSymposium review: An abundance of replacement heifers: What is the economic impact of raising more than are needed? https://pubmed.ncbi.nlm.nih.gov/32037180/ Eating and cooking retired dairy cow: https://livefrankly.co.uk/sustainable-food/what-is-retired-dairy-beef-how-to-cook-the-chefs-secret-weapon-at-home/ Investigating Bacterial Penetration of the Blood-Brain Barrier for the Pathogenesis, Prevention, and Therapy of Bacterial Meningitis. https://pubmed.ncbi.nlm.nih.gov/31805229/ Post-splenectomy Sepsis: A Review of the Literature. https://pubmed.ncbi.nlm.nih.gov/32195065/ Acute bacterial meningitis in adults. https://pubmed.ncbi.nlm.nih.gov/27265346/ Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium. https://pubmed.ncbi.nlm.nih.gov/34809945/ Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics. https://pubmed.ncbi.nlm.nih.gov/33648250/ Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beef. https://pubmed.ncbi.nlm.nih.gov/37807472/ Microbiota associated with commercial dry-aged beef in France. https://pubmed.ncbi.nlm.nih.gov/38448091/ National Outbreak Reporting System (NORS) https://wwwn.cdc.gov/norsdashboard/

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