Warm Week

There is absolutely no need to Hang meat. After rigamortise has set in your good to go. It's a little harder to work with but just as good if not better as the bacteria from would does not get a chance to grow

[QUOTE=dutchhunter;933519]

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Originally Posted by paultracy

Yes very ..you ever hear of a buck saying hey honey I just can't get it done today it's a little to warm. ...no matter the Temps the breeding will still happen threw the first two weeks of November. Day light hours runs everything in nature. ..Dutch

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Its called Photoperiodism !!!

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Originally Posted by mark270wsm

There is absolutely no need to Hang meat. After rigamortise has set in your good to go. It's a little harder to work with but just as good if not better as the bacteria from would does not get a chance to grow

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Really, so why is beef aged? What about duck, goose, rabbit and so on?

Cause it's beef. And it's in a temperature controlled There is more than enough studies done to verify my statement

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Originally Posted by mark270wsm

Cause it's beef. And it's in a temperature controlled There is more than enough studies done to verify my statement

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This is exactly why I'm questioning, all the studies shows it should be aged like any other meat.

I would love to find a butcher who would dry age a deer for me. Obviously it would cost more but from what I heard it would be worth it.