What do you consider the optimal time to let the carcass hang?
It is hard to get a processor here to let one hang for 21 days, they just don't have the cooler space.
That's the video I was looking for. It's a good video and explains alot.I follow those guys and love their videos!
I have been getting the word out on that place.The last I got was only hung for 7 days. Animals was grazed intensively its whole life. Was very tender, but bloody.
I dont like the blood in that it had.
14 days is my minimum.
Wouldn't 4 days be enough if it's all being ground for hamburger?14 days. A little less if you grind it all.
Yeah, 4 days should be fine to grind. Our butcher does 5 days on whole grind cattle. I think it's more of a scheduling thing. They like to kill on Wednesdays, Fridays, and Saturdays. The cattle killed on Wednesdays get ground on the following Monday.Wouldn't 4 days be enough if it's all being ground for hamburger?
The longer it hangs, the fewer take home pounds.
1 butcher told me he considers 14 days ideal.
Another butcher said after 10 days carcass gets slimey with too much loss and
he processes most steers with a 8-9 day hang.
3rd butcher with a small freezer and a lot of business, charges freezer storage
by the day and said most of his customers choose a 7-8 day hang.