|
Northeast Ohio | Our butcher is the same way, short on space and only lets them hang 7-14 days. Our customers hang the same time though, and they say there's are tender, that's why I figure it's the way we cook them. We keep porterhouse, sirloin, ribeye, t-bone and the rest goes to burger. Our cattle are black angus on grain the whole time kept in a big pen. We get them in Nov-Dec at about 5-600 pounds and start butchering in June-August. | |
|
What is the best cut of steak out of a beef?
