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Slaughter question for grass-finished folks
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<blockquote data-quote="mobgrazer" data-source="post: 624033" data-attributes="member: 9043"><p>Yes your right there are a lot of articles Jeanne. But I do think that the biggest question that is always left out when this subject comes up would be the temp of witch the meat is hug at. I feel it is left out because it is one of the details they don't want everyone to know. So yes you can hang that meat as long as you want and the flavor will change but if the butcher hangs the meat in a different temp then a different butcher did then why are we going to stand around and say I like mine hug for a longer or shorter amount of time.</p><p></p><p></p><p>You'll are right and I think you'll need to keep talking about something that has no meaning. Yes it is a valid point that's being made but if you do not talk about the temp the meat is being hung in then what is the point? If I took 3 cows to a butcher and told him to hang one for 5 days, one for 20 days, and one for the amount of time you think is best then witch one do you think will turn out better? I would think it would be the timing that he is used to using because his business is based off his knowledge at the variables he uses. If he or she constantly made the wrong choice then would you go back?</p></blockquote><p></p>
[QUOTE="mobgrazer, post: 624033, member: 9043"] Yes your right there are a lot of articles Jeanne. But I do think that the biggest question that is always left out when this subject comes up would be the temp of witch the meat is hug at. I feel it is left out because it is one of the details they don’t want everyone to know. So yes you can hang that meat as long as you want and the flavor will change but if the butcher hangs the meat in a different temp then a different butcher did then why are we going to stand around and say I like mine hug for a longer or shorter amount of time. You’ll are right and I think you’ll need to keep talking about something that has no meaning. Yes it is a valid point that’s being made but if you do not talk about the temp the meat is being hung in then what is the point? If I took 3 cows to a butcher and told him to hang one for 5 days, one for 20 days, and one for the amount of time you think is best then witch one do you think will turn out better? I would think it would be the timing that he is used to using because his business is based off his knowledge at the variables he uses. If he or she constantly made the wrong choice then would you go back? [/QUOTE]
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Slaughter question for grass-finished folks
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