Son of Butch
Well-known member
Our butcher usually hangs our corn fed beef 8 days before processing.
He has a good freezer with proper bacteria and enzymes present and claims 8 days in his freezer is equal to 12 days in others.
I've never had any complaints.
I've been told not go past 14 days hanging as any additional benefits aren't worth the additional shrink loss.
The discussions about grass fed beef flavor made me wonder if the benefits of aging grass fed beef beyond 8-12 days to
improve tenderness are worth it when it intensifies the already strong flavor of grass fed beef?
He has a good freezer with proper bacteria and enzymes present and claims 8 days in his freezer is equal to 12 days in others.
I've never had any complaints.
I've been told not go past 14 days hanging as any additional benefits aren't worth the additional shrink loss.
The discussions about grass fed beef flavor made me wonder if the benefits of aging grass fed beef beyond 8-12 days to
improve tenderness are worth it when it intensifies the already strong flavor of grass fed beef?