Dry Aging

Dry aging process allows the meat to be more tender and flavorful. All beef and buffalo carcasses are hung and dry aged 10 to 14 days depending on the size of their (dressed) carcass. You can hang your beef or buffalo carcass for a longer period if you desire. There is a charge of $ 3.00 per day for additional hanging.

 

All hog carcasses are hung 3 to 5 days for chilling purposes. Dry aging hog carcasses is not necessary. Once you have chilled it below 40 degrees it is ready to cut and process. A lot of large sausage producers hot bone their hogs immediately after slaughter. This allows the seasoning to distribute through the meat more evenly for a better sausage taste.

 

All lamb, sheep, goat, and deer carcasses are hung 5 to 7 days depending on the size of their dressed carcass.

 

All Carcasses are placed in our chill coolers after the dressing / slaughter process and dropped below 40 degrees within a 24 hour period in order to meet USDA Meat Handling Requirements and HACCP Protocol’s for our processing plant. During the first 48 hours all carcasses remain in our chill coolers. After that time they are moved to our aging coolers and held at a temperature of 34 degrees during the duration of their aging period. This hanging and aging period allows the meat’s natural enzymes to breakdown tough connective tissues allowing for a more desirable texture and taste.

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