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In Reply to: Re: home beef processing? posted by mike on March 06, 2008 at 08:08:45:
I would hang a 300# half 14+ days before cutting. The 10-12 you have planned is minimal.
I hope this works out for you. Having grown up cutting meat and slaughtering (family business), there is a lot to be said for having the knowledge, experience and right equipment to do the job right.
Sounds like you will have one experienced person there. That will be helpful when making decisions about what is the best way to go with each section. Do you want boned and rolled chucks or do you want steaks? Do you want bottom round in steaks, cubed steaks, roast or just save it for jerky?