Warm Week

[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

[rick_iles]

[QUOTE=dutchhunter;933519]

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

Its called Photoperiodism !!!

[seabast]

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

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

[mark270wsm]

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

[seabast]

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

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

[Camp Red Maple]

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.