deep in the southeastern corner of Idaho | I'm like Joe. I like to drop them off and pick them up frozen and wrapped. I Tell my processor to hang at least 21 days or longer. If I don't get enough cover on them to keep the carcass from drying out then shame on me. Anyway, do you have a cooler to age them for that long. No matter the facilities are very impressive for only that amount of processing. Well done!!!! |
Butchering day
