Granny's gone and done it again

that's why Temple Grandin's studies have been so "ground changing" at the slaughter houses. The less stress the animal has before being slaughtered the better for ALL concerned, including the animal
I agree with that. Do you have a gun that would kill instantly?
 
should be able to BUT you do have to let them hang for better blood removal and to help "flavor/tenderize" the meat. most beef is 14 to 21 days hanging. BUT yaks have less fat so less hang time.
I never knew that you should let beef hang that long before processing. We killed, skinned and gutted it one day and processed it the next. Does that mean we've been doing it wrong for the last forty years?
 

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