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Aging beef for consumption
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milofarmer1
Posted 8/3/2018 10:05 (#6908775 - in reply to #6908467)
Subject: RE: Aging beef for consumption



Texas/New Mexico Stateline		Yes. Our butcher says more fat really helps extend the hanging time.




Thing to remember on selling aged beef, you will loose a lot to trimming and shrinkage. Have to figure that into how a person prices it.



edit: We always try to age them at least 3 weeks.

Edited by milofarmer1 8/3/2018 10:06
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