Given the background description of some cooking related query, summarize the question into a title
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Question: I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions:I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? If that's true, is the whole aging process done in these vacuum-pack bags? If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef? Who needs "Jamie Oliver Matured for 21 days" if we can just do it ourselves? PURCHASED: 5th, USE BY (on sale label): 6th

Answer: Is beef 'aged' in vacuum packed bags?

Question: What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325F (165C) to 450F (230C) and couldn't seem to find a good answer.Also, does it depend on how long you want to cook it or in how you prepare it before cooking?

Answer: What temperature to cook a pork tenderloin at?

Question: I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish.I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal.So my quandry is how to serve my pasta caprese as part of a meal with meat. In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken? Ideally I'd like to feature the flavors of the pasta as the main.I tried hot Italian sausage last night. It was OK, but I felt that the sausage competed too much with the flavors of the dressing.

Answer:
Adding Meat to Pasta Caprese