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Slaughter question for grass-finished folks
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<blockquote data-quote="mobgrazer" data-source="post: 623570" data-attributes="member: 9043"><p>Badaxemoo</p><p>I have noticed the issue with the texture if the meat.</p><p></p><p>How long to hang meat? I think this all comes down to the temp of witch the cow is being kept at. When hanging something that is freshly harvested you are looking for the bacteria growth witch changes the flavor and helps tenderize the meat. </p><p></p><p>If you are looking to get the grain fed taste out of a grass fed animal they you need to let it rot a lot longer. I hang my freshly harvested animals for 2 to 5 days depending on the type of animal and the thickness of the meat. If I wanted rot it longer then I would turn down my chiller a little lower. With grain fed animals yes there is a big difference in how long there up there to rot because there is a difference in taste as the "grain residue" ferments in the meat.</p><p></p><p></p><p>IMHO… It is best to hang a grass fed harvested animal for 2 to 5 days if you made sure you bleed it as fast as possible after death. Goats are fine at 2 days and an 1100 pound cow would go for 5 days. The important part of my hanging is chill through at 30* then change temp to 40*. Yes the taste will change if you hang it longer at a colder temp but this is up to the person that is eating it. I have read to hang grass fed beef for 3 weeks but no temps were given for some reason.</p><p></p><p>This comes down to each there own and you can't fix a cow by hanging it longer.</p></blockquote><p></p>
[QUOTE="mobgrazer, post: 623570, member: 9043"] Badaxemoo I have noticed the issue with the texture if the meat. How long to hang meat? I think this all comes down to the temp of witch the cow is being kept at. When hanging something that is freshly harvested you are looking for the bacteria growth witch changes the flavor and helps tenderize the meat. If you are looking to get the grain fed taste out of a grass fed animal they you need to let it rot a lot longer. I hang my freshly harvested animals for 2 to 5 days depending on the type of animal and the thickness of the meat. If I wanted rot it longer then I would turn down my chiller a little lower. With grain fed animals yes there is a big difference in how long there up there to rot because there is a difference in taste as the “grain residue” ferments in the meat. IMHO… It is best to hang a grass fed harvested animal for 2 to 5 days if you made sure you bleed it as fast as possible after death. Goats are fine at 2 days and an 1100 pound cow would go for 5 days. The important part of my hanging is chill through at 30* then change temp to 40*. Yes the taste will change if you hang it longer at a colder temp but this is up to the person that is eating it. I have read to hang grass fed beef for 3 weeks but no temps were given for some reason. This comes down to each there own and you can’t fix a cow by hanging it longer. [/QUOTE]
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