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
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?
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...
