Posted 8/2/2018 22:26 (#6908190) Subject: Aging beef for consumption
I am planning to butcher a cow soon, and normally we let the cow hang for ten days. If I use a really good grain fed choice animal, is aging necessary? Sometimes I wonder if my butcher knows how to let them hang, and wondered if I would still have good flavor and tenderness and of course lose less meat by not letting it hang so long. What are your opinions?
Aging beef for consumption
