Granny's gone and done it again

[Granny Hatchet]

adult/full size yaks your hang for 7 to 10 days is all.

What does that do Twist ? It sounds so nasty but I know you have to. Just dont know why

 

[twisted-acres-farm]

What does that do Twist ? It sounds so nasty but I know you have to. Just dont know why

to drain out most of the blood and let the meat age/tenderize (start breaking down) BUT since Yak doesn't have much marbling you don't age it as long.

 

[Granny Hatchet]

I don't think it would have much "flavor" to young. Maybe a few slices for Veal Marsalla or scaloppini but not sure.

? I thought it would just be more tender.

 

[twisted-acres-farm]

We will skin the body right away so it cools off quicker, and it's much easier to skin while warmish

 

[twisted-acres-farm]

? I thought it would just be more tender.

tender yes but flavor I don't know. That's why you hang/age the adult to let them get tender.

 

[Granny Hatchet]

tender yes but flavor I don't know. That's why you hang/age the adult to let them get tender.

Is the meat rotting ?

 

[Granny Hatchet]

coffees done.

 

[twisted-acres-farm]

I think we will "break" remove Kleansor's "marbles" in the spring. And if Wagoner and Nostril are gone by then, I should have almost 2 years of no "boy/bull" worries.

And will just plan on butchering any calves out of Hailey until I replace Porter. OR sell Hailey

 

[twisted-acres-farm]

Is the meat rotting ?

sort of but it's mainly just a "breaking down" of tissue. ALL beef is "aged"

 

[twisted-acres-farm]

Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor. This is called dry aging.