any one here cut your own beef

Discussion in 'Homesteading Questions' started by little mom, Jan 8, 2004.

  1. little mom

    little mom Active Member

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    going to butcher our own beef today its hanging now
    how long should we leave it hang ,its going to be
    good hanging weather
    last year the slaughter house let it hang 10 days
    that was to long i think
    whats the mix for good burger fat with the meat
    our first time for cow ,cut lots of deer
    any tips welcome
    thanks
     
  2. agmantoo

    agmantoo agmantoo Supporter

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    In a controlled temp room, hanging for 10 days at 32 to 35 F is fine. As for the fat for the burger, to prevent the patties being tough as in some bought patties you need 20 percent fat. The Atkins diet proved that fat is not harmful. Since you are the one that posted about the MCD I assume that you will not be severing the backbone or using the contents of the spine or any brain products?
     

  3. Dawndra

    Dawndra I'm back

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    We mix our hamburger at 5:1. It's lean, but doesn't burn.

    We make the same cuts as with a deer... just bigger... :)

    We let ours hang for a week. I know some that let tem mold & then cut that part off... That's a bit too much for me though...
     
  4. Matt NY

    Matt NY Well-Known Member

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    The Atkins theory makes sense to me, but I think proved is a pretty strong word.

    YMMV