I do not understand the total butchering thing, just bits , my butcher hangs my 14 to 16 days ,although I would like 21plus , He saies that since he has a chiller cooler and not a refrigent cooler that there would be to much spoliage. He has a system that is very old ,nothing modern in this place..But he is honest, and country, and I like him,trust him...So I do what he wants me to do...The beef he cuts is a very good product....and I always happy to give him the money, and always can hardly wait to cook the frist bugers....