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  1. Ulladh

    European method of chilling vs American method. Can anyone speak from experience on this or offer a

    I know that is how we do our turkeys at least, we are Butchers. Definitely though I dobt that bigger processors do it the same way simply for time efficiency and space. But I definitely think it adds to the meat, it isnt as such aging as you think with cattle maybe and there is a set time...
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