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Quicker carcass improvements
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<blockquote data-quote="la4angus" data-source="post: 80703" data-attributes="member: 132"><p>As of now most major plants are set to cryovac pack all the meat, the plants would have to add new cooler space for hanging the carcasses, this would take probaly several months. Once this is done we are looking at about 10 day to 4 weeks hanging time.. Mostly 2 to 3 weeks, with some carcasses as long as 4 weeks, depending on the fat thickness. There would be added expense for weight loss from the drippings, and the fat and mold that would have to be trimmed off every few days, so there would be added labor expense involved here. </p><p>I would expect it to take at least 6 mo. or longer to be ready to sell dry aged beef which would greatly improve the flavor and tenderness of the beef for the consumer.</p></blockquote><p></p>
[QUOTE="la4angus, post: 80703, member: 132"] As of now most major plants are set to cryovac pack all the meat, the plants would have to add new cooler space for hanging the carcasses, this would take probaly several months. Once this is done we are looking at about 10 day to 4 weeks hanging time.. Mostly 2 to 3 weeks, with some carcasses as long as 4 weeks, depending on the fat thickness. There would be added expense for weight loss from the drippings, and the fat and mold that would have to be trimmed off every few days, so there would be added labor expense involved here. I would expect it to take at least 6 mo. or longer to be ready to sell dry aged beef which would greatly improve the flavor and tenderness of the beef for the consumer. [/QUOTE]
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