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Cattle Boards
Beef Butchering
Optimal time to let a carcass hang
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<blockquote data-quote="Luckiamute" data-source="post: 1679737" data-attributes="member: 14286"><p>The optimal hang time depends on what your goals and plans are for the carcass and, if you're selling the meat, how you are marketing it. Of course, you need to have a butcher/processor who is on board with your plans and has the cooler space to accommodate your wishes. My butcher typically lets a carcass hang 10 to 14 days if they have the space. It's usually a minimum of 10 days. If they are busy, which most everyone is these days, it's cut on that 10th day. He says after 14 days you really start to lose a lot of shrink and you're costing yourself yield. The best beef I have eaten that I raised was from a carcass from 2 or 3 years ago and it hung for 11 days. Yummy!</p></blockquote><p></p>
[QUOTE="Luckiamute, post: 1679737, member: 14286"] The optimal hang time depends on what your goals and plans are for the carcass and, if you're selling the meat, how you are marketing it. Of course, you need to have a butcher/processor who is on board with your plans and has the cooler space to accommodate your wishes. My butcher typically lets a carcass hang 10 to 14 days if they have the space. It's usually a minimum of 10 days. If they are busy, which most everyone is these days, it's cut on that 10th day. He says after 14 days you really start to lose a lot of shrink and you're costing yourself yield. The best beef I have eaten that I raised was from a carcass from 2 or 3 years ago and it hung for 11 days. Yummy! [/QUOTE]
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Optimal time to let a carcass hang
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