Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beef Butchering
How long from slaughter to fridge?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Travlr" data-source="post: 1747149" data-attributes="member: 42463"><p>I'm no expert by any means but I've done some of my own slaughtering and took butchering classes in college.</p><p></p><p>If I remember correctly it is recommended that the carcass is hung a minimum of 48 hours at 45 degrees to cool out before cutting. If you want to age the meat it should be done in as large pieces as possible as there will be waste that needs to be cut off and discarded. The meat needs a fat cover which protects the meat from getting moldy, so it can be trimmed off. I've known people to age a carcass three weeks without a fat cover and they don't trim off the rind, they just just eat it. Personally I only age mine for a week and cut it before it gets moldy. I don't age individual cuts so can't comment on that practice.</p></blockquote><p></p>
[QUOTE="Travlr, post: 1747149, member: 42463"] I'm no expert by any means but I've done some of my own slaughtering and took butchering classes in college. If I remember correctly it is recommended that the carcass is hung a minimum of 48 hours at 45 degrees to cool out before cutting. If you want to age the meat it should be done in as large pieces as possible as there will be waste that needs to be cut off and discarded. The meat needs a fat cover which protects the meat from getting moldy, so it can be trimmed off. I've known people to age a carcass three weeks without a fat cover and they don't trim off the rind, they just just eat it. Personally I only age mine for a week and cut it before it gets moldy. I don't age individual cuts so can't comment on that practice. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beef Butchering
How long from slaughter to fridge?
Top