Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Beef Study
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Oldtimer" data-source="post: 405204" data-attributes="member: 97"><p>Thats the idea tho Saskabush-- all meat is not the same, and so therefore can't/shouldn't be treated the same.... </p><p></p><p>I'm thinking the new Canuck word should be DUH instead of EH :roll: </p><p></p><p>Canadian usually means barley fed- US usually means corn fed- Aussie is usually grassfed....All different- all take differing times of aging....</p><p></p><p>My old butcher of 50+ years experience has no set time period--says each animal has its own, depending on age, breed, size, finish, fat cover, etc. etc... He uses what he calls the slap test-- goes thru the cooler every day and slaps the hanging carcass and when he hears the right "splat" sound and feels the right sliminess on the outer layer, he knows they are ready to cut...And this usually occurs somewhere in that 14-21 day period.....</p><p></p><p>Are you aware there is a difference in "dry aging" and "wet aging" time periods.... :???:</p></blockquote><p></p>
[QUOTE="Oldtimer, post: 405204, member: 97"] Thats the idea tho Saskabush-- all meat is not the same, and so therefore can't/shouldn't be treated the same.... I'm thinking the new Canuck word should be DUH instead of EH :roll: Canadian usually means barley fed- US usually means corn fed- Aussie is usually grassfed....All different- all take differing times of aging.... My old butcher of 50+ years experience has no set time period--says each animal has its own, depending on age, breed, size, finish, fat cover, etc. etc... He uses what he calls the slap test-- goes thru the cooler every day and slaps the hanging carcass and when he hears the right "splat" sound and feels the right sliminess on the outer layer, he knows they are ready to cut...And this usually occurs somewhere in that 14-21 day period..... Are you aware there is a difference in "dry aging" and "wet aging" time periods.... :???: [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
NCBA, R-CALF, COOL, USDA (No Politics!)
Beef Study
Top