Sqwertz wrote:
> at which stage in the beef slaughter/packing plant does the beef gi
> through rigor mortis?
>
> Do they rush it through into cryovac and let it RM there, or do
> sides of beef hang for 12 hours at room temp before the primal
> cuttings?

Good question. I can't imagine pacers letting carcasses hang around very
long. Growing up, we would kill, butcher, wrap, and freeze a steer all
within two hours. Some cuts were allowed to age, but most were put into the
deep freeze.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan