Free: Contests & Raffles.
Would be interesting to do a blinded taste test sometime. You know, butcher one half the animal as soon as the meat cools, and the other half 7-10 days later, then have someone prepare both sides the same way and feed it to a guy thats blinded and see if they can tell the difference. I'd make a wager a guy can not tell the difference in that scenario.
I hang my meat if its cool enough till it mildews.It is far better.Most shops will say it don't matter.They are wrong.They want your meat out of there asap..The process of aging will make your meat more tender,and tasty..Take beef usually 7 to 10 days hanging time then out the door.A good meat company will age meat to 21 days.there is a huge difference in taste and tenderness.Your meat will need to be trimmed however!Another bad process of meat cutting is sawing through the bone and dragging that through the meat..No saws on my venison or beef..And for Gods sake don't over cook a steak