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First trip to butcher....
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<blockquote data-quote="GANGGREEN" data-source="post: 572702" data-attributes="member: 6460"><p>I really appreciate all the helpful advice. For what it's worth, I'm thinking of 10-14 days hanging time and they said that would be fine if the animal has enough carcass fat. Remember, these are Highland beef that we're talking about and they typically have less carcass fat because of their heavy hair coats. </p><p></p><p>Really helpful advice about the ground beef/burger, I was previously unaware of that. </p><p></p><p>I'll probably do vacuum sealing, 1" steaks, 2 to a bag, 3 pound roasts and 1 pound bags of ground beef.</p><p></p><p>Thanks again and keep them coming.</p></blockquote><p></p>
[QUOTE="GANGGREEN, post: 572702, member: 6460"] I really appreciate all the helpful advice. For what it's worth, I'm thinking of 10-14 days hanging time and they said that would be fine if the animal has enough carcass fat. Remember, these are Highland beef that we're talking about and they typically have less carcass fat because of their heavy hair coats. Really helpful advice about the ground beef/burger, I was previously unaware of that. I'll probably do vacuum sealing, 1" steaks, 2 to a bag, 3 pound roasts and 1 pound bags of ground beef. Thanks again and keep them coming. [/QUOTE]
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First trip to butcher....
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