just a tish NE of central ND | I would think you would be butchering a grain fattened young cow if you want tender and good flavor. A weight gaining animal that is getting bigger/ fatter seems to be much more tender and flavorful. Old cow meat is hamburger only and its meat si yellow ans slimey in (MHO) You guys do what you want when you butcher, but we never let beef hang for more than 6 days in a cool enviroment at 34f. Anything much longer and it dries all out on the surface and if you think about it, it is really deteriorating. When I hear of people hanging beef and deer carcases for 21 days in the grainery or trees whenmit is still warm out , it always reminds me of picking up road kill off the highway ditch after 3 weeks and trying to make good burger and steaks out of it.(: How can you have fresh tasting beef if it is already old and aged from warm air? |
Aging grass fed beef
