One suggestion if you are having beef processed is to specify to the processor you want the carcass aged for 2 to 3 weeks before processing. Ask for three, they will come back with one and compromise on two weeks minimum. Makes a huge difference in the quality of the beef. jmho. Jim at Dawn edit: to go three weeks the carcass really needs a good coat of fat on the outside.
Edited by Jim 11/27/2010 19:13
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