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slaughter timing
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<blockquote data-quote="Anonymous" data-source="post: 2683"><p>I've never heard anything about time of year affecting the meat quality, especially in today's age of climate controlled slaughter houses.</p><p></p><p>In the "olden days" you wouldn't want to butcher your beef in the summer because it's extremely hard to get the carcass cooled before it starts to sour, and of course there are the flies.</p><p></p><p>For my own backyard butchering, I prefer to butcher during the cool of late fall/early winter -- mainly because I can age the meat without using refrigeration.</p><p></p><p>Ann B</p><p></p><p>> I would like to know if there is</p><p>> any "data" that suggests</p><p>> the best timing of the season to</p><p>> slaughter the angus breed for the</p><p>> best cuts of meat. In other words,</p><p>> does the cold winter cause</p><p>> improved marbling or does the hot</p><p>> summer? Does the meat appear</p><p>> leaner in the spring or fall? This</p><p>> is the type of data I am looking</p><p>> for to help me determine which</p><p>> time of the season will produce</p><p>> the best cuts of meat after</p><p>> slaughter.</p><p></p><p></p><p></p><p> <a href="mailto:Bledsoes_Bunnies@msn.com">Bledsoes_Bunnies@msn.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 2683"] I've never heard anything about time of year affecting the meat quality, especially in today's age of climate controlled slaughter houses. In the "olden days" you wouldn't want to butcher your beef in the summer because it's extremely hard to get the carcass cooled before it starts to sour, and of course there are the flies. For my own backyard butchering, I prefer to butcher during the cool of late fall/early winter -- mainly because I can age the meat without using refrigeration. Ann B > I would like to know if there is > any "data" that suggests > the best timing of the season to > slaughter the angus breed for the > best cuts of meat. In other words, > does the cold winter cause > improved marbling or does the hot > summer? Does the meat appear > leaner in the spring or fall? This > is the type of data I am looking > for to help me determine which > time of the season will produce > the best cuts of meat after > slaughter. [email=Bledsoes_Bunnies@msn.com]Bledsoes_Bunnies@msn.com[/email] [/QUOTE]
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