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Ageing Beef

post #1 of 3
Thread Starter 

Could someone tell me if ageing beef is necessary if I where to grind the whole steer.


Should it hang and chill  or could I Pop Drop and process. I do a lot of meat stick and there have been no deals on meat here in the northeast. Thanks



post #2 of 3

I know it's not beef but I never worry about aging deer meat that's for the grinder. Really don't see the need. Usually I hang just til rigor passes before boning, then ground meat done 1st while other cuts get done as I find time between hunts.

post #3 of 3

I think it helps with the flavor as well as tenderness. Not sure if you can tell in ground meat?

Happy smoken.


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