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First trip to butcher....
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<blockquote data-quote="S&amp;amp;S Farms" data-source="post: 572813" data-attributes="member: 6262"><p>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.</p><p></p><p>Jeff</p></blockquote><p></p>
[QUOTE="S&S Farms, post: 572813, member: 6262"] 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 [/QUOTE]
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First trip to butcher....
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