Gene Water wrote:. My question is, do they hang the meat at the slaughterhouse to age it? Or do we get the cuts back and it's up to us to let everything rest in the fridge prior to freezing? How does all that work?
Gene Water wrote:Hi, novice question, no pigs yet, just planning things. We're looking forward to raising a couple feeders, and doing them in will likely mean bringing them to a slaughterhouse. My question is, do they hang the meat at the slaughterhouse to age it? Or do we get the cuts back and it's up to us to let everything rest in the fridge prior to freezing? How does all that work?
Gene Water wrote:I was wondering, why do you send out to slaughter if you're doing your own butchering? Is that a USDA requirement for retail?
Walter Jeffries wrote:This varies with the butcher. I've done testing that showed hanging pork improves the quality just like with beef and other species. More recently scientific research has backed this up. We hang for about a week. Ask your butcher if they'll hang. Hot cutting is very bad and will result in tough meat. It should at least be hung for a day, three is better, five hits into the sweet spot.
Doing it in the fridge after cutting is second best and better than just freezing.
Wes Hunter wrote:I've always read that pork (and bear meat, for those who hunt them) ought not be hung on account of the fat going rancid. Any comment?
Wes Hunter wrote:That said, two years ago we had taken three pigs in, and it took longer than it should have for them to call us to tell us it was ready. When I showed up to pay and collect the meat, I noticed that the butcher's copy of the cut sheet said "Mold--discard" next to "neck bones" for one of the pigs (which they conveniently failed to mention). Clearly that pig, at least, had hung long enough to develop enough mold for bits to be thrown out, yet the rest of the meat was fine.
P Colvin wrote:Aging pork?
I looked up this subject bc we had to do just that. We butchered an AGH Kune Kune sow for a bbq ourselves. Hubs put the ywo hams a d a shoukder ibto bri e for the bbq immediately, but we had to quarter the rest and put it into a fridge we keep seperately jist for this. I was tasked w the job of cutting up the parts and baggi g ut tor the freezer. We butchered on Sunday and life was nonstop busy until Friday. Hubs put the meat in clean feedsacks in the refridgerator. It is hust for our family, please don't judge. I figure, worse case scenario, it is dogfood.
So Friday, I went to cut it up, and it smelled like... rotten meat. Temp has been fine in the fridge. Some occassional spots of.blue or green in the fat. Most of the fat was left on the meat, bc these pigs are very fatty. I like to shave off the thin outer layer of fat when processing and not use the skin. For.me, it is easier to get all the little hairs cleaned off that way- peel the skin off, wash thoroughly, then shave off outer layer of fat to.get all the remaining dirt or hair, wash again, then cut off the fat fir lard rendering, bag n label.for.freezer.
I'm a bit concerned about this meat, although of the 2 bags, the second bag smelled better. Hubs says it is fine but hubs will eat a lot of things so as not to waste. I don't want to get sick. It smells lime a dead thing on the side of the road. The fat and muscle groups pulled apart easily w my hands.
Good , or toss?