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IN | in the freezer. But it can vary with the animal, the fill, and how it is processed. Boneless, close trim, no fat added to the hamburger, and no soup bones, ribs, brisket, organs, etc. makes a big difference. I tell em to put all that (except the organs) in hamburger along with any chuck or arm that looks remotely tough.
People have a hard time accepting the fact there is so much waste. They think they should get a trunk full of meat out of a half a side. My guy always says he can give them as many packages as they want if that is what they are after. Freezer beef is a thankless job with many people. | |
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butcher beef?
