AgTalk Home
AgTalk Home
Search Forums | Classifieds (96) | Skins | Language
You are logged in as a guest. ( logon | register )

1/2 beef
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
keving
Posted 1/23/2016 06:45 (#5057156 - in reply to #5057129)
Subject: RE: 1/2 beef


Michigan		Have them "hang" it at least two weeks, gives better flavor and more tender cuts ( last one we butchered hung 3 weeks

Edited by keving 1/23/2016 06:49
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)