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Center of IL | I'd say a minimum of 10-14 days. After 14 days mold will start growing on the outside which must be cut off and causes a lot of waste. Know one old guy that left the steak section hang 2 months. It was covered with green mold and looked unappetizing as hell but he claimed it was the way to go. Must not of had very good dentures, I guess. Now, all that criteria is for fat cattle. An old cow is a whole different ball game. If you've ever ate at a Bonanza or Ponderosa you've experienced cow meat and that's fattened up on grain several months before slaughter and soaked to make it half way tender. I think your just asking for a tough mess. She'd make great hamburger but I sure wouldn't recommend it for steaks unless you like a good, long, grissily chew. My wife's turned into a health nut and cooked up some grass fed lean hamburger the other day that cooked up as close to shoe leather as I've ever tasted. Good Luck ! | |
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Aging grass fed beef
