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Center of IL | I've butchered a lot of cows over the years. If you have them add some fat, still lean compared to store standards, you will be fine. You need to discuss with them , how much waste there will be hanging it 21 days. Personally I think 12 days is plenty. The worst deal I ever had was a cow that threw is womb out and through all the stress was a red cutter. That's were, for some unknown reason, they don't bleed out properly. Toughest, lousiest, meat you will find. Took a long time to go through that hamburger and I think the dog feasted on some of it ! Think I only had one red cutter in all the years selling grade and yield and its COSTLY !
Edited by Beef Cen IL 2/11/2008 15:53
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Aging grass fed beef
