Originally Posted by misse336
Out of curiosity, how long do you have from the time the meat is butchered to wrap it and get it in the freezer? We've had a cow butchered twice and split with friends, but the meat always comes to us nicely cut up and packaged.
depends on the animal but, for beef if you can hang it 28 days you will have the most tender steaks...
( smaller things are less) now, this is grass fed beef also.
we pay a guy with a Mobil slaughter vehicle to do that, and quarter it. ( he removes the things you are not going to eat too.... tail, hide, feet etc...
so, the first year we bought this house we "split" a cow with the neighbors, the slaughter guy took their half back to the butcher shop and cut and wrapped theirs for them... ( it did not hang long enough, every time they thawed out steaks blood leaked everywhere on the plate they were thawing it out on...) thats what the hanging/aging does... it gets rid of that.