First trip to butcher....

[S&S Farms]

The first time we use a butcher I invite myself to be there when they cut it. After the first time, if there is a second time I don;t bother. They had to have done things to my liking the first time or there wouldn't be a second.

Ditto on that dun last year we actually took picture of the steaks being cut because we knew we were goin to feed them out differently this year and waqnted to document the difference.

Jeff

 

[spoon]

Not to trying to steal the thread but can someone explain what the amout of fat has to do with the length of hanging time?

The thicker the fat cover the longer you can hang a carcass The layer of fat protects the meat from mold. Try to let them hang as long as possible The muscle are breaking down making them more tender. One of our local packers still let them hang three weeks if you have enough fat.

Jeff

Thank you S&S Farms.