pricefarm
Well-known member
How old is to old to slaughter a cow for meat and it still be good? I would be grinding it all in burger. I know they kill old cows every day but would you kill one to eat that's 10 or 12 years old ?
sstterry said:Question. If you are taking an older cow just to be ground up, does the carcass still need to age? If so why?
That answers my question. Than you.SBMF 2015 said:sstterry said:Question. If you are taking an older cow just to be ground up, does the carcass still need to age? If so why?
Maybe not truly "age" but we had a fat hfr who's back legs gave out. We had her all ground in to hamburger. The butcher still let her hang a week. They said there would be less blood/serum in the hamburger that way.
Some will grind after only hanging a day or two. Lots of "blood" when you thaw the burger. Nasty, and a way to lose customers.SBMF 2015 said:sstterry said:Question. If you are taking an older cow just to be ground up, does the carcass still need to age? If so why?
Maybe not truly "age" but we had a fat hfr who's back legs gave out. We had her all ground in to hamburger. The butcher still let her hang a week. They said there would be less blood/serum in the hamburger that way.
Stocker Steve said:Some will grind after only hanging a day or two. Lots of "blood" when you thaw the burger. Nasty, and a way to lose customers.SBMF 2015 said:sstterry said:Question. If you are taking an older cow just to be ground up, does the carcass still need to age? If so why?
Maybe not truly "age" but we had a fat hfr who's back legs gave out. We had her all ground in to hamburger. The butcher still let her hang a week. They said there would be less blood/serum in the hamburger that way.
BigBear56 I often wonder how much better my venison would be each year if my processor would let them hang. The processor we use (different from our deer processor) let's them hang 2 weeks weather it's a prime steer or cull cow. Really helps with the tenderness.[/quote said:I was at a New Years eve party in a previous life where talk turned to deer hunting. The host invited us to see his buck, that was still hangin in a detached garage. We all trooped out with drinks in hand to see the sunken eyed evidence.
I asked him that spring if the deer was processed yet. He said yes - - there was a prolonged thaw in late February so he decided cut it up after 4 solid months of hang time. Very tender!
Stocker Steve said:BigBear56 I often wonder how much better my venison would be each year if my processor would let them hang. The processor we use (different from our deer processor) let's them hang 2 weeks weather it's a prime steer or cull cow. Really helps with the tenderness.[/quote said:I was at a New Years eve party in a previous life where talk turned to deer hunting. The host invited us to see his buck, that was still hangin in a detached garage. We all trooped out with drinks in hand to see the sunken eyed evidence.
I asked him that spring if the deer was processed yet. He said yes - - there was a prolonged thaw in late February so he decided cut it up after 4 solid months of hang time. Very tender!
Now that's aging your meat!!!! Wow